Christmas Fruit Cake Recipe
If you’ve been searching for a festive baking project that fills your kitchen with warm, spicy aromas and tastes like holiday magic, this Christmas Fruit Cake Recipe is about to become your new seasonal favorite. This classic dessert is rich with a medley of dried fruits, nuts, and cozy spices, all tied together with the gentle kiss of molasses and citrus zest. It’s a timeless holiday treat that promises moist, flavorful slices perfect for sharing with loved ones or gifting with pride during the festive season. Whether you’re a seasoned baker or trying your hand at fruit cake for the first time, this recipe strikes a delightful balance between tradition and ease.
Ingredients You’ll Need
The beauty of this Christmas Fruit Cake Recipe lies in its straightforward, pantry-friendly ingredients that each bring something special to the final flavor, texture, and color. From the natural sweetness of dried fruits to the warm hint of spices, everything plays a vital role.
- 1 cup unsalted butter (softened): Creates a tender crumb and rich taste.
- 1 cup brown sugar (packed): Adds caramel tones and moistness.
- 4 large eggs: Provides structure and moisture to the batter.
- 1/2 cup molasses or golden syrup: Offers deep, sweet complexity and color.
- 2 cups all-purpose flour: The base that holds everything together.
- 1/2 teaspoon baking powder: Helps the cake rise beautifully.
- 1/2 teaspoon baking soda: Adds lightness and tenderness.
- 1 teaspoon ground cinnamon: A signature holiday spice that warms every bite.
- 1/2 teaspoon ground nutmeg: Lends a slightly nutty, earthy touch.
- 1/4 teaspoon ground cloves: A little goes a long way to enhance depth.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 2 cups mixed dried fruits (raisins, currants, chopped dates): The heart of the fruit cake with natural chewiness and sweetness.
- 1 cup chopped candied cherries or mixed peel: Adds bursts of color and tang.
- 1/2 cup chopped nuts (walnuts or pecans): Introduces crunch and earthiness.
- 1/2 cup orange juice or brandy: Infuses moisture and festive flavor depth.
- Zest of 1 orange: Bright citrus notes that lift the rich batter.
- Zest of 1 lemon: Adds fresh zing for balance.
How to Make Christmas Fruit Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 300°F (150°C). Then, grease your 9-inch round or 8×8-inch square baking pan and line it with parchment paper. This ensures your cake will release easily after baking and keeps the edges from browning too much.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter together with the brown sugar until the mixture becomes light, fluffy, and full of air. This step is crucial for a soft, tender cake texture.
Step 3: Add Eggs and Molasses
Incorporate the eggs one at a time, beating well after each addition to fully combine. Follow with the molasses (or golden syrup), and then stir in the freshly grated orange and lemon zest—this adds a bright, fragrant lift that perfectly offsets the rich ingredients later on.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This blend of spices and leavening agents will ensure your cake has body and that classic seasonal flavor.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the bowl with the wet mixture, stirring gently until just combined. Avoid overmixing here to keep the cake tender.
Step 6: Fold in Fruits and Nuts
Before adding to the batter, toss the mixed dried fruits and nuts with a tablespoon or two of flour—this little trick prevents them from sinking to the bottom during baking. Fold them carefully into the batter along with your orange juice or brandy, distributing them evenly.
Step 7: Bake the Cake
Transfer the batter to your prepared pan, smoothing the top with a spatula. Bake for about 2 to 2 1/4 hours. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the cake starts browning too quickly on top, tent it loosely with foil to prevent burning while the inside finishes baking.
Step 8: Cool and Optional Soak
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. While still warm, you can brush the top with a little brandy or rum for extra moisture and that classic boozy aroma. This finishing touch is what makes the Christmas Fruit Cake Recipe so wonderfully indulgent.
How to Serve Christmas Fruit Cake Recipe
Garnishes
A dusting of powdered sugar or a few bright candied cherries on top can make your fruit cake pop visually. For an extra festive touch, try placing some toasted nut halves or thin slices of fresh orange around the edges. It’s both beautiful and inviting, perfect for the holiday table.
Side Dishes
Serve your Christmas Fruit Cake Recipe alongside a dollop of freshly whipped cream, a spoonful of brandy butter, or a drizzle of clotted cream. These accompaniments add richness and balance the cake’s robust flavors, enhancing the overall experience.
Creative Ways to Present
Consider slicing the cake and arranging the pieces on a wooden board layered with sprigs of rosemary, pinecones, or holly leaves for a rustic, seasonal look. You could also individually wrap slices in parchment and tie with ribbon for charming homemade gifts that friends and family will cherish.
Make Ahead and Storage
Storing Leftovers
Your Christmas Fruit Cake Recipe actually gets better with time. Keep leftovers wrapped tightly in parchment paper and then foil in an airtight container to maintain moisture and flavor. Stored this way, the cake can happily last for several weeks.
Freezing
For longer storage, wrap the cooled cake securely in plastic wrap and place it inside a freezer bag or container. It freezes beautifully for up to 3 months without losing its classic texture and taste. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
When you’re ready to serve, warm your fruit cake slightly in a low oven (around 250°F or 120°C) for 10-15 minutes to brighten the spices and soften the texture. Avoid microwaving as it can dry out the cake.
FAQs
Can I use other types of dried fruits in this Christmas Fruit Cake Recipe?
Absolutely! Feel free to customize your cake with your favorite dried fruits like apricots, figs, or cranberries. Each will bring its own unique sweetness and texture.
Is it necessary to soak the cake with brandy or rum?
Soaking is optional but highly recommended if you want that moist, boozy depth traditional to fruit cakes. It also helps preserve the cake longer, intensifying flavors week by week.
How long can I keep this cake before it’s at its best?
This cake shines when made 2 to 4 weeks in advance, allowing the flavors to marry and mellow perfectly. Just remember to wrap it well and refresh the brandy soak weekly if you choose to age it.
Can I make this recipe gluten-free?
You can experiment with gluten-free all-purpose flour blends, but you may need to adjust liquids or baking times. The texture might be slightly different but still delicious.
What is the best way to prevent the cake from drying out?
Wrapping the cake tightly with parchment and foil after cooling, and brushing it regularly with a little brandy or orange juice, keeps it moist and flavorful throughout the holiday season.
Final Thoughts
This Christmas Fruit Cake Recipe is truly a gift that keeps on giving, whether you’re indulging yourself or delighting others with a lovingly baked slice. It’s a perfect blend of hearty fruits, warm spices, and that cozy festive spirit that makes the holidays unforgettable. So go ahead, grab those ingredients and create a cake everyone will be talking about at your next celebration!
Print
Christmas Fruit Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This traditional Christmas Fruit Cake is a rich and moist holiday dessert loaded with mixed dried fruits, nuts, and warm spices. Perfect to make ahead and age for enhanced flavors, this British-style cake uses comforting ingredients like molasses and brandy to create a festive treat that delights with every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup molasses or golden syrup
- 1/2 cup orange juice or brandy
- Zest of 1 orange
- Zest of 1 lemon
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Fruit and Nuts
- 2 cups mixed dried fruits (raisins, currants, chopped dates)
- 1 cup chopped candied cherries or mixed peel
- 1/2 cup chopped nuts (walnuts or pecans)
Optional
- 1/4 cup brandy or rum for brushing
Instructions
- Prepare the Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or 8×8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition for a smooth batter. Stir in the molasses (or golden syrup), orange zest, and lemon zest to add depth and brightness to the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which could toughen the cake.
- Prepare the Fruits and Nuts: Toss the mixed dried fruits and chopped nuts with 1-2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Fold them into the batter along with the orange juice or brandy for moisture and flavor.
- Bake the Cake: Spoon the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 2 to 2 1/4 hours, or until a toothpick inserted into the center comes out clean. If the cake top browns too fast, loosely cover with foil to prevent burning.
- Cool and Optional Soaking: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack. While still warm, if desired, brush the cake top with brandy or rum for extra moisture and flavor.
- Storage and Aging: Wrap the cooled cake in parchment paper and then foil, storing it in an airtight container. For best results, age the cake for up to 4 weeks, brushing with brandy weekly to enhance its rich flavors.
Notes
- Make ahead for best flavor! This fruit cake improves over time and can be made 2–4 weeks in advance.
- Use your favorite combination of dried fruits and nuts to personalize the cake.
- If you prefer a boozy cake, opt to soak and brush the cake with brandy or rum regularly during aging.
- Cover the cake top with foil if it starts browning too quickly during baking to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: British, Holiday
