Name: Traditional Christmas Fruit Cake Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 2 cups mixed dried fruit (raisins, currants, chopped dates, dried cranberries); 1 cup candied cherries (halved); 1 cup chopped candied pineapple; 1/2 cup chopped walnuts or pecans; 1/2 cup brandy or orange juice; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 4 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; Zest of 1 orange; 1/4 cup molasses; 1/4 cup milk; Additional brandy for brushing

Jump to Recipe·Print Recipe

If you’re looking to fill your home with holiday nostalgia and the intoxicating aroma of warming spices, there’s nothing quite like baking a Traditional Christmas Fruit Cake. This legendary treat, brimming with jewel-like fruits, buttery richness, and undertones of festive brandy, is far more than just a cake—it’s a centerpiece of celebration. Lovingly baked, brushed, and matured for days or even weeks, each slice is a celebration of the season’s best flavors and a heartfelt tradition to savor with family and friends.

Traditional Christmas Fruit Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the simple, yet essential, ingredients is half the magic of a Traditional Christmas Fruit Cake. Every piece you add not only brings depth and nuance but ensures that your cake will sing with color, aroma, and classic holiday cheer.

Mixed dried fruit (2 cups): Raisins, currants, chopped dates, and dried cranberries set a tangy, chewy foundation for the cake.
Candied cherries (1 cup, halved): Their festive red hue and sweet bite add a seasonal pop and classic flavor.
Candied pineapple (1 cup, chopped): Provides a tropical, juicy brightness that balances out the richer dried fruit.
Walnuts or pecans (1/2 cup, chopped): A bit of nutty crunch gives great texture and a nutty depth to every bite.
Brandy or orange juice (1/2 cup): Soaks the fruit, enriching flavor and keeping the cake moist—choose brandy for tradition, or orange juice for a booze-free twist.
Unsalted butter (1 cup, softened): Adds unbeatable richness and helps the cake stay moist for weeks.
Brown sugar (1 cup, packed): Its caramel notes complement the fruits and spices perfectly.
Eggs (4 large): These bind the cake together and give it structure—it’s all about cake stability.
All-purpose flour (2 cups): The sturdy base that allows everything else to shine and slice cleanly.
Baking powder (1 teaspoon): Lifts the batter just enough for the perfect dense-yet-tender crumb.
Ground cinnamon (1/2 teaspoon): Brings that unmistakable holiday warmth and spice.
Ground nutmeg (1/4 teaspoon): A touch adds depth and a background nutty sweetness.
Ground cloves (1/4 teaspoon): Just a hint is all you need for aromatic richness.
Salt (1/4 teaspoon): Enhances every other flavor and keeps sweetness in check.
Orange zest (zest of 1 orange): Lends a bright, citrusy freshness that dances through every bite.
Molasses (1/4 cup): Gives a beautiful dark color and deep, almost smoky sweetness.
Milk (1/4 cup): Adds moisture and helps everything come together smoothly.
Additional brandy, for brushing: This keeps your Traditional Christmas Fruit Cake moist and amps up that celebratory flavor as it matures.

How to Make Traditional Christmas Fruit Cake

Step 1: Soak Your Fruits and Nuts

Start by combining your dried fruit, candied cherries, pineapple, and nuts in a large mixing bowl. Pour over the brandy or orange juice, giving everything a good stir so each piece gets a chance to absorb that festive flavor. This step is key—a good soak for at least one hour (or, even better, overnight) plumps up the fruit so your Traditional Christmas Fruit Cake turns out exquisitely juicy and flavorful.

Step 2: Prep Your Pan and Oven

Preheat your oven to 300°F (150°C). Grease a 9-inch loaf pan or a round cake pan, then line the bottom with parchment paper. This double-layer of protection ensures even baking and makes sure your cake comes out of the pan beautifully (and in one piece!).

Step 3: Cream Butter and Sugar

In a new, large bowl, cream together the softened butter and packed brown sugar until the mixture is light, fluffy, and irresistible. This is where the cake gets its irresistible soft crumb and signature richness.

Step 4: Add the Eggs, Molasses, and Orange Zest

Add the eggs one at a time, beating well after each addition. Patience here is important! Then, stir in your fragrant molasses and bright orange zest. They pull together the dark, deep, zesty flavors at the heart of every Traditional Christmas Fruit Cake.

Step 5: Mix Your Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. These are your structure-builders and flavor-enhancers, and giving them a quick whisk ensures even distribution throughout the batter.

Step 6: Bring the Wet and Dry Ingredients Together

Alternately add the dry mixture and milk to your butter-sugar-egg mixture, mixing gently until just combined. This “alternating” technique keeps the cake light and prevents overmixing, which can toughen the crumb.

Step 7: Fold in Soaked Fruits and Nuts

Gently fold the soaked fruit and nut mixture into your batter, making sure everything is evenly distributed. You’ll notice the batter is thick—that’s exactly what you want for a sturdy, hearty fruit cake bursting with goodies!

Step 8: Bake Low and Slow

Pour the batter into your prepared pan and smooth the top. Traditional Christmas Fruit Cake loves a slow, gentle bake—pop it into your oven for 2 to 2 1/2 hours. It’s ready when a skewer inserted in the center comes out mostly clean, with maybe a few sticky crumbs (but no wet batter).

Step 9: Cool and Brush with Brandy

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Once cool, brush the top with a bit of brandy for even more flavor and moisture, then wrap tightly in parchment and foil. The hardest part: waiting! For the best flavor, let your cake mature for at least a week, brushing with brandy once or twice as it rests.

How to Serve Traditional Christmas Fruit Cake

Garnishes

Dress up your Traditional Christmas Fruit Cake with simple, festive touches. A dusting of powdered sugar creates a snowy effect, while a few extra candied cherries, glazed orange slices, or sprigs of holly instantly give that celebratory look. For a truly special finish, drizzle a little warm apricot glaze—it catches the candlelight beautifully!

Side Dishes

This cake holds its own on any dessert table, but it pairs especially well with softly whipped cream, a scoop of vanilla ice cream, or a generous wedge of sharp Cheddar cheese (a classic British tradition!). Hot mugs of tea or mulled wine are also perfect companions for slices of your rich, aromatic Traditional Christmas Fruit Cake.

Creative Ways to Present

Try serving thick or thin slices on a beautiful platter, or cut the cake into bite-sized squares for a dessert board with nuts, cheeses, and chocolate. Looking to gift a little cheer? Wrap individual slices in parchment and twine—instant homemade presents straight from your kitchen.

Make Ahead and Storage

Storing Leftovers

This cake is built to last! Keep your Traditional Christmas Fruit Cake tightly wrapped in parchment and aluminum foil. Store it in a cool, dry place (like a pantry—not the fridge, which can dry it out) for up to several weeks. The flavor just keeps developing!

Freezing

If you want to keep some cake for later, wrap slices or a whole cake in parchment, then a double layer of foil, and freeze for up to three months. Thaw overnight at room temperature before serving and your cake will be just as delicious as the day you made it.

Reheating

While Traditional Christmas Fruit Cake is usually enjoyed at room temperature, you can gently warm slices in a low oven (300°F) for about 10 minutes if you love a touch of warmth. If you’re topping with cream or serving with ice cream, a slightly warm cake brings out the rich aroma and makes it even more indulgent.

FAQs

Does this cake really taste better as it ages?

Absolutely! The flavors mingle and mellow as the cake matures, making each bite more harmonious and rich. Giving it a week (or even two) to age, with occasional brandy brushing, creates a moist, spectacularly flavorful Traditional Christmas Fruit Cake.

Can I make Traditional Christmas Fruit Cake without alcohol?

Definitely. Simply swap the brandy for orange juice or apple cider for soaking your fruits and brushing the cake. You’ll still get lots of moisture and a lovely sweet tang, while keeping it suitable for all ages.

What’s the best way to slice the cake without it falling apart?

Use a sharp, serrated knife and wipe it clean between cuts. If the cake has just been unwrapped, let it come fully to room temperature before slicing for tidy, crumb-free servings every time.

Can I customize the fruits and nuts?

Of course! The beauty of a Traditional Christmas Fruit Cake is that you can swap in your favorites—dried apricots, figs, or even add chocolate chips or swap pecans for almonds. Just keep the total volume about the same for best results.

Why is my cake so dense?

A traditional Christmas Fruit Cake is meant to be dense, but you want it moist rather than dry or tough. Make sure not to overmix the batter, and check your cake for doneness right at the 2-hour mark to avoid overbaking, which can dry out even the most carefully crafted fruit cake.

Final Thoughts

Baking a Traditional Christmas Fruit Cake is almost as rewarding as eating it—there’s something magical about seeing it come together and knowing how much joy it brings year after year. If you haven’t experienced the pleasure of homemade fruit cake, now’s the perfect time to bake, share, and savor this old-fashioned favorite. Gather your ingredients, take your time, and let every slice become a part of your holiday story.

Traditional Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 2 hours 45 minutes (plus soaking and maturing time)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors and festive aromas of a classic Traditional Christmas Fruit Cake. This beloved holiday treat is packed with a mix of dried fruits, nuts, and warm spices, all soaked in brandy for a moist and flavorful crumb. Perfect for celebrations or as a thoughtful homemade gift.

Ingredients

Scale

Dried Fruit Mix:

2 cups mixed dried fruit (raisins, currants, chopped dates, dried cranberries)

Candied Fruit:

1 cup candied cherries (halved)
1 cup chopped candied pineapple

Nuts:

1/2 cup chopped walnuts or pecans

Soaking Mixture:

1/2 cup brandy or orange juice

Batter:

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Zest of 1 orange
1/4 cup molasses
1/4 cup milk
Additional brandy for brushing

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Fruit Mixture: Combine dried fruit, candied cherries, pineapple, and nuts. Soak in brandy or orange juice for at least 1 hour.
Preheat and Prep: Preheat oven to 300°F (150°C). Grease and line a pan with parchment paper.
Mix the Batter: Cream butter and sugar. Add eggs, molasses, and zest. Fold in dry ingredients and milk.
Combine and Bake: Mix in soaked fruits. Bake for 2-2.5 hours.
Cool and Store: Cool, brush with brandy, and wrap tightly. Mature for at least 1 week.