If you’re longing for a dessert that dazzles with rich flavor, nostalgia, and holiday cheer, the Traditional Christmas Fruit Cake is here to delight. This recipe has been lovingly passed down through generations and never fails to become the centerpiece of any festive celebration. Packed with jewel-like dried fruits, candied peel, warming spices, zesty citrus, and a generous splash of brandy, each slice is a true labor of love meant to be savored slowly. If you’ve ever wished to capture the spirit of Christmas in a single bite, this is the bake you’ll treasure year after year.

Traditional Christmas Fruit Cake Recipe - Recipe Image

Ingredients You’ll Need

When it comes to making a Traditional Christmas Fruit Cake, every ingredient plays a starring role. Don’t be intimidated by the list—the secret is in embracing these essentials, each one adding its unique note to the final masterpiece.

Mixed dried fruit (2½ cups): This blend of raisins, currants, chopped dates, and dried cherries delivers the deep, fruity backbone of the cake.
Chopped candied peel (½ cup): Adds sweet, citrusy bursts and a classic old-fashioned texture.
Dark brown sugar (¾ cup): Its molasses notes enrich the cake and bring a beautiful depth of flavor.
Unsalted butter, softened (1 cup): Makes the crumb tender and beautifully moist.
Large eggs (4): Bind everything together and keep the cake luxuriously rich.
All-purpose flour (1¾ cups): Gives the cake its structure and holds all those lovely fruits suspended.
Baking powder (½ teaspoon): Provides just enough lift so the cake doesn’t become too dense.
Salt (½ teaspoon): Brings out each sweet and spicy note.
Ground cinnamon (1 teaspoon): Adds warmth and coziness that says “Christmas” at first sniff.
Ground nutmeg (½ teaspoon): Gives a peppery, earthy spice.
Ground cloves (¼ teaspoon): Infuses the cake with that deep, almost floral aroma that lingers beautifully.
Zest of 1 orange: Brightens every bite with zippy citrus flavor.
Zest of 1 lemon: Adds a subtle, sunny tang that lifts the richness.
Orange juice (¼ cup): Helps plump the fruit and deepen the citrus notes.
Brandy or dark rum (¼ cup, plus extra): Classic for soaking, feeding, and keeping the cake moist and festive.
Chopped walnuts or almonds (½ cup, optional): For gentle crunch and a nutty surprise in each slice.

How to Make Traditional Christmas Fruit Cake

Step 1: Marinate the Fruit

This first step is all about patience and anticipation. At least a day before you plan to bake, combine your mixed dried fruit and chopped candied peel in a large bowl. Pour over the orange juice and brandy, stirring until every piece is glistening. Cover the bowl, let it sit overnight, and watch as the fruit soaks up those vibrant flavors—making your cake juicier, tastier, and totally unforgettable.

Step 2: Prep Your Pan and Oven

On baking day, get everything ready! Preheat your oven to 300°F and then grease and line an 8-inch round or square cake pan. Extend parchment paper up the sides—this helps when lifting out the cake and prevents fruit from sticking to the edges. A little prep here means a lot less stress later.

Step 3: Cream Butter and Sugar, Add Eggs

In a large mixing bowl, beat together the softened butter and dark brown sugar until pale and fluffy. This step is your secret to a light crumb. Next, add eggs one at a time, mixing well after each addition. Finish by adding in the orange and lemon zest for a sunshiney burst of flavor in every bite.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cloves. The spices bring all the warmth you crave in a Traditional Christmas Fruit Cake, and mixing them with flour ensures they distribute evenly through the batter.

Step 5: Mix it All Together

Gradually add the dry ingredients into the beaten butter mixture, gently mixing just until combined—don’t overwork it. Now, fold in the soaked fruits (with any leftover soaking liquid) and the chopped nuts if using. What you’ll have is a fragrant, thick batter packed with festive treasures.

Step 6: Bake the Cake

Spoon your glorious batter into the prepared pan, smoothing the surface with the back of a spoon. Bake in the center of the oven for 2½ to 3 hours. Check after two hours: if the top browns too quickly, loosely cover it with foil. The cake is done when a toothpick comes out clean from the center with no wet batter attached.

Step 7: Brush with Brandy and Cool

Once out of the oven, let the cake cool in the pan for about 20 minutes. Then transfer to a wire rack. While still warm, poke a few holes with a skewer and brush over a tablespoon of brandy. This little ritual keeps the cake beautifully moist and adds another layer of flavor magic.

Step 8: Wrap and Age

After the cake is completely cool, wrap it tightly in parchment paper and foil. For the best result, allow your Traditional Christmas Fruit Cake to age for at least 1 to 2 weeks. Every few days, lovingly brush it with more brandy. The longer it matures, the more depth and complexity each bite will have—trust me, it’s worth the wait!

How to Serve Traditional Christmas Fruit Cake

Garnishes

Dress up your masterpiece with flair! Drape the cake with a snowy layer of marzipan and royal icing, then crown it with a flourish of glace cherries, toasted nuts, or even delicate silver dragees for sparkle. A dusting of powdered sugar right before serving never goes amiss and adds instant festive charm.

Side Dishes

The rich, dense crumb of a Traditional Christmas Fruit Cake pairs beautifully with simple accompaniments. Serve each slice with softly whipped cream, a scoop of vanilla ice cream, or a little vanilla custard. For an extra-indulgent touch, you can even offer a glass of sweet dessert wine or sherry alongside.

Creative Ways to Present

Thinking beyond the standard slice? Try cutting your fruit cake into elegant cubes and threading them onto skewers with fresh fruit for a fun holiday platter. Mini fruit cake loaves or cupcakes (decorated with festive ribbons) make thoughtful homemade gifts that never fail to impress. For Christmas brunch, layer slices into trifle with whipped cream and berries for a showstopping treat.

Make Ahead and Storage

Storing Leftovers

One of the joys of making a Traditional Christmas Fruit Cake is how well it keeps. Wrap any leftover cake snugly in parchment and foil, and store it in a cool, dry place (not the fridge). This helps preserve its tenderness and flavor for weeks, allowing you to nibble whenever the craving strikes.

Freezing

If you’re planning ahead or have more cake than you can eat, you’ll be happy to know fruit cake freezes beautifully! Wrap individual slices or the whole cake in a double layer of plastic wrap, then foil, and freeze for up to three months. Simply thaw at room temperature, and it’ll taste just as glorious as the day you made it.

Reheating

Fruit cake is typically enjoyed at room temperature, but if you prefer it slightly warm, gently heat a slice in the microwave for a few seconds or warm in a low oven wrapped in foil. This brings the butter and spices to the forefront, making every mouthful pure comfort.

FAQs

Can I substitute the brandy with something non-alcoholic?

Absolutely! Try using apple juice, orange juice, or even brewed tea for soaking and brushing. The result is still a beautifully moist and flavorful cake, perfect for those avoiding alcohol.

How far in advance should I make a Traditional Christmas Fruit Cake?

For the ultimate flavor, bake your cake 2 to 4 weeks before serving. This gives the flavors plenty of time to mature and meld, resulting in that signature richness and depth.

What’s the best way to decorate a Traditional Christmas Fruit Cake?

A classic finish is a coat of marzipan, followed by a layer of royal icing. You can add glace cherries, candied nuts, or little edible ornaments to make it your own holiday centerpiece.

How do I keep my cake from drying out during storage?

Moisture is key! Wrap the cake tightly and brush it with a little brandy or juice every few days. Proper wrapping prevents air from sneaking in and drying out your precious creation.

Can I make this Traditional Christmas Fruit Cake nut-free?

Of course! Simply leave out the walnuts or almonds. The cake will still deliver all the old-fashioned fruitiness and spice you love, totally nut-free.

Final Thoughts

Baking a Traditional Christmas Fruit Cake is so much more than following a recipe—it’s a holiday tradition that fills your kitchen with joy and your home with irresistible aroma. Whether you’re making it for a crowd or gifting it to loved ones, this cake is a celebration in every slice. Give it a try this season and start your own delicious tradition!

Traditional Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: admin
Total Time: 3 hours 30 minutes (plus aging)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Traditional Christmas Fruit Cake recipe is a classic holiday treat that is rich in flavor and loaded with mixed dried fruit, nuts, and warm spices. Perfect for festive gatherings or as a thoughtful gift, this fruitcake is best made ahead to allow the flavors to meld and deepen over time.

Ingredients

Scale

Mixed Dried Fruit Mixture:

2½ cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
½ cup chopped candied peel

Fruitcake Batter:

¾ cup dark brown sugar
1 cup unsalted butter, softened
4 large eggs
1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Zest of 1 orange
Zest of 1 lemon
¼ cup orange juice
¼ cup brandy or dark rum (plus extra for soaking)
½ cup chopped walnuts or almonds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Fruit: Combine dried fruit, candied peel, orange juice, and brandy in a bowl. Let soak overnight.
Prepare the Pan: Preheat oven, grease and line cake pan with parchment paper.
Make the Batter: Cream butter and sugar, add eggs and zests. Mix dry ingredients separately, then combine with wet mixture. Fold in soaked fruit and nuts.
Bake: Pour batter into pan and bake until done.
Finish: Brush warm cake with brandy, then age for optimal flavor.

Notes

This fruitcake improves with age, so plan ahead to let it mature for best taste.
For a festive touch, decorate with marzipan and royal icing before serving.
Store in a cool, dry place and periodically brush with brandy to enhance flavors.

Prep Time: 30 minutes (plus overnight soaking)
Cook Time: 3 hours
Category: Dessert
Method: Baking
Cuisine: British