Whisky & ginger Christmas cake recipe | Sainsbury`s Magazine

Ingredients

• 300g sultanas
• 200g currants
• 150g raisins
• zest and juice of 1 orange
• zest and juice of 1 lemon
• 175ml whisky (or rum or brandy, if you prefer), plus extra to feed
• 100g crystallised ginger pieces, diced
• 100g stem ginger in syrup, diced, plus 4 tbsp syrup from the jar
• 1 x 200g tub glace cherries, chopped
• 100g blanched hazelnuts
• 250g very soft unsalted butter
• 250g plain flour
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp ground allspice
• 70g-100g light muscovado sugar (100g if you’re making it to mature and 70g if you’re eating it right away)
• 100g dark muscovado sugar
• 4 medium eggs
• 3 tbsp black treacle