Fancy Sweets/ Party

Port & Chocolate Christmas Cake – The results

January 2, 2016 (Last Updated: October 16, 2019)

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Back in November, I embarked on the yearly ritual of making the Christmas cake, you can find original recipe and write up here.

I decided to top the cake with the traditional brushing of apricot jam, a layer of marzipan and then royal icing (3 egg whites and 600g of icing sugar).  I marzipanned on the 23rd and iced on the 24th.  The icing was a little runny, but luckily it managed to stick.

We were all too full on the 25th to tackle the cake, so tucked in on boxing day. I fed the cake (very generously!) once a week leading up to Christmas, and as soon as I cut into it, the port hit me! You really only need a small slice at a time – I promise! – it is so rich! Its super sticky and heavy, as the  recipe states, it is decadent.

I do recommend toping with a layer of icing, as this helps to break up the density of the cake.

It is still very much a traditional Christmas fruit cake recipe, it looks, smells and tastes like one.  If I do make this recipe again, I may double the amount of chocolate that goes in, as I feel this does get lost (or maybe I just put too much port in!).

One things for sure, I will be tucking into this over the next few weeks and taking some into work so that it’s not wasted!

The original recipe is here


Be sure to check out these other Christmas recipes!

Christmas Tree Cheese Ball

Christmas Present Cakes

Cranberry Sauce with Port and Orange

Find out more about what I made this year in my Post Christmas Round-up

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

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1 Comment

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    January 2, 2016 at 7:25 pm

    Yes, I can confirm it was delicious! Not sure about doubling the chocolate though – you can’t improve on perfection. Happy New Year!

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