This Christmas get in to the festive spirit with our Christingle recipe

christingle cake

Why not try baking our new Christmas favourite at your next Bake and Brew?

download the full recipe

Bake our Christingle cake

This Christmas why not share some love and light by baking a very special Christingle cake.

Follow the recipe below and whip yourself up a festive Christingle delight. 


Orange sponge
  • 340g soft butter or margarine, plus extra to grease
  • 340g self-raising flour, plus extra to dust
  • 340g caster sugar
  • 6 large free-range eggs
  • Zest of two large oranges
  • 1 tsp vanilla extract
  • 250g icing sugar
  • 80g unsalted butter
  • 20 ml milk
  • 2 tablespoons Marmalade
Fondant icing
  • 500g of ready-to-roll Orange icing
  • Christingle candle
  • 12cm square of Tin foil
  • 4 wooden skewers
  • 4 x marshmallows
  • 4 x fruity pastilles (or other sweets of similar size)
  • 4 x dried apricots
  • 30cm Diameter cake board (optional)
Special equipment
  • Large hemisphere pan (for shape) - can be subsituted with pudding basin of similar diameter and height
  • Electric whisk or freestanding electric mixer.



1. Get ready to bake

Preheat the oven to 170°C/340°F/. Grease the cake pan thoroughly and sprinkle with a light dusting of flour.

2. Make the cakes

Beat the butter, sugar and orange zest together with an electric whisk or freestanding electric mixer until light and fluffy. Beat the 6 eggs together in a jug, then pour into the butter & sugar mixture bit by bit until well incorporated. Then fold in the flour & vanilla extract gently using a spatula or large metal spoon until you have a smooth batter (be careful not to overmix).  

3. Bake the cake

Pour the mixture into the cake tin, scraping the bowl with a spatula. Balance the tin on a round cake tin for stability and bake for around 60 minutes on the middle shelf of the oven. Leave in the tin until completely cool, then turn out onto a cooling rack.

4. Make the frosting

Beat together the butter and icing sugar until roughly combined, then beat in the milk until the frosting is smooth. Whisk on a high speed for 5 minutes until light and fluffy then add the marmalade and whisk for another 2 minutes.

5. Frost the cake

Using a pallet knife, cover the cake dome with the orange frosting. Roll out the orange icing until about 35cm Diameter. Place onto the cake, gently smooth from the top downwards and trim away any excess icing from the bottom so you are left with an orange dome for your Christingle. Place the cake on your cake board..

6. Decorate

Christingle time! Wrap a red ribbon around the base of your orange cake. Place the square of foil on the top and push the candle into the centre of the cake, as you would do with a normal Christingle. Poke a marshmallow, pastille and apricot onto each skewer and then stick in each corner of the cake to resemble the cocktail sticks and fruits of a Christingle.

7. Serve the cake

You can light the candle and admire your Christingle cake in all its glory before cutting and serving slices to your hungry congregation, family or community group. Enjoy!

download the full recipe