There is nothing quite like the warm, spiced aroma and dense, rich flavor of a classic fruit cake to get you into the festive spirit. This Christmas Fruit Cake Recipe takes a traditional British holiday loaf and infuses it with juicy mixed dried fruits, a touch of molasses, and fragrant spices—all baked to perfection in a soft, tender crumb. Whether you enjoy it fresh or aged to deepen its complexity, this cake is a heartwarming centerpiece for any seasonal celebration and a beloved treat to share with family and friends.
Ingredients You’ll Need
Putting together this Christmas Fruit Cake Recipe is wonderfully straightforward thanks to simple, wholesome ingredients that each play an essential role in building its delightful flavor, texture, and color.
- Mixed dried fruit (1 1/2 cups): Raisins, currants, dates, and cherries add natural sweetness and chewy texture.
- Candied orange peel (1/2 cup): Provides refreshing citrusy bursts that brighten the deep flavors.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture to the cake’s tender crumb.
- Brown sugar (1/2 cup): Imparts a subtle caramel note and enhances the cake’s moistness.
- Large eggs (2): Bind ingredients together while contributing to the cake’s structure.
- Molasses (1/2 cup): Delivers its characteristic warm, robust sweetness and dark hue.
- Orange juice (1/4 cup): Enhances the citrus flavors and keeps the cake moist.
- All-purpose flour (1 1/2 cups): Forms the foundation for the cake’s body and crumb.
- Baking powder (1 teaspoon): Helps the cake rise for a tender texture.
- Baking soda (1/2 teaspoon): Works with acidic ingredients to leaven the cake properly.
- Ground cinnamon (1 teaspoon): Brings warmth and spice depth to every bite.
- Ground nutmeg (1/2 teaspoon): Adds a hint of aromatic sweetness.
- Ground cloves (1/2 teaspoon): Contributes a distinctive festive spice note.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Chopped nuts (1/2 cup): Walnuts or pecans introduce a pleasant crunch and earthiness.
- Brandy or dark rum (1 tablespoon, optional): Infuses the cake with extra depth and boozy warmth.
- Extra brandy or rum for brushing (optional): Used to age the cake and deepen flavors over time.
How to Make Christmas Fruit Cake Recipe
Step 1: Prepare Your Pan and Fruit
Begin by preheating your oven to 300°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal. Toss your dried fruits and candied orange peel with a tablespoon of flour to keep them suspended throughout the cake instead of sinking to the bottom.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step adds air, helping the cake rise and feel less dense despite its rich ingredients.
Step 3: Add Eggs, Molasses, and Orange Juice
Beat in the eggs one at a time, allowing each to fully incorporate. Then mix in the molasses and orange juice, which enrich the batter with moisture and a beautiful dark color while amplifying the depth of flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. These spices and leaveners create the foundation for that classic, festive taste and the perfect crumb structure.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake tough, so keep the batter gentle and smooth for the best results.
Step 6: Fold in Fruit, Nuts, and Spirit
Carefully fold in the floured dried fruit and chopped nuts, along with the optional brandy or rum if you’re using it. This step ensures every bite is filled with sweet bites of fruit and satisfying crunches.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Christmas Fruit Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of warm brandy can make your Christmas Fruit Cake Recipe look as inviting as it tastes. Fresh orange zest or a sprig of rosemary also add a touch of festive charm.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of clotted cream for an indulgent holiday treat that balances the rich sweetness with creamy textures.
Creative Ways to Present
Try slicing the cake into thick, elegant wedges and serving on a rustic wooden board surrounded by whole nuts and dried fruits for a decorative holiday platter. Alternatively, wrap individual slices in parchment and tie with festive ribbon to give as delightful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover fruit cake tightly in plastic wrap or foil and store it in an airtight container at room temperature. This will keep it moist and full of flavor for up to two weeks.
Freezing
If you want to keep your Christmas Fruit Cake fresh longer, it freezes beautifully. Wrap it securely and place in a freezer-safe container. When ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
To gently warm slices, place them in a low oven (around 275°F) for 10 to 15 minutes or microwave briefly at a low power setting. This revives the cake’s moisture and aroma without drying it out.
FAQs
Can I make this Christmas Fruit Cake Recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. The texture may vary slightly, but the delicious flavor remains.
Is it necessary to use alcohol in the recipe?
The brandy or rum is optional but highly recommended. It enhances the cake’s depth and helps with preservation. If you prefer not to use alcohol, feel free to skip it or substitute with orange juice.
How far in advance can I make this cake?
This recipe is perfect for making weeks in advance. Aging the cake wrapped tightly and brushed with brandy every few days deepens the flavor and moistness, making it even more festive with time.
Can I use fresh fruit instead of dried fruit?
Fresh fruit has too much moisture and will affect the cake’s texture and baking time, so it’s best to stick with dried fruit for this recipe to achieve the ideal dense and chewy quality.
What’s the best way to prevent the fruit from sinking?
Coating the dried fruit and candied peel with a small amount of flour before folding them into the batter is key. This helps suspend the fruit evenly throughout the cake instead of letting it settle at the bottom.
Final Thoughts
There is something truly special about making and sharing this Christmas Fruit Cake Recipe during the holiday season. Its rich flavors, tender crumb, and festive spices create warmth and joy in every bite. Whether you bake it fresh or let it age gracefully, this cake is guaranteed to become a cherished tradition that brings friends and family closer together. Give it a try—your festive dessert table will thank you!
Print
Christmas Fruit Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes (plus aging time if desired)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This classic Christmas Fruit Cake is a moist, richly spiced holiday loaf packed with mixed dried fruits, nuts, and a hint of brandy or rum for depth of flavor. Perfect for festive celebrations, it can be aged for days or weeks to enhance its taste and texture, making it a traditional British dessert staple during the holiday season.
Ingredients
Fruit and Nuts
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
- 1/2 cup candied orange peel (chopped)
- 1/2 cup chopped nuts (walnuts or pecans)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/4 cup orange juice
- 1 tablespoon brandy or dark rum (optional)
- Extra brandy or rum for brushing (optional)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 300°F (150°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Toss Dried Fruit: In a small bowl, toss the mixed dried fruit and chopped candied orange peel with 1 tablespoon of flour. This prevents the fruit from sinking to the bottom of the cake during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the molasses and orange juice to add moisture and rich flavor.
- Mix Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Fruit and Nuts: Carefully fold in the floured dried fruit mixture and chopped nuts to ensure even distribution without breaking up the fruit.
- Add Alcohol (Optional): Stir in brandy or dark rum if using, which adds traditional flavor and helps preserve the cake.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to prevent sogginess.
- Age the Cake (Optional): For enhanced flavor, brush the cooled cake with extra brandy or rum and wrap it tightly in foil. Let it age for a few days or even weeks, reapplying alcohol every few days to deepen the taste.
Notes
- For best flavor, prepare the fruit cake several days or even weeks before serving and allow it to age wrapped and brushed with alcohol periodically.
- You can customize the mix of dried fruits and nuts to your liking, making it more or less sweet or nutty.
- If you prefer a non-alcoholic version, omit the brandy or rum and replace the liquid with additional orange juice.
- Ensure the cake is completely cooled before wrapping to prevent moisture build-up and spoilage.
