If you’re dreaming of a cozy, festive dessert that brings warmth and tradition right to your holiday table, this Traditional Christmas Fruit Cake Recipe is an absolute must-try. Packed with luscious dried fruits soaked in rum, vibrant citrus zest, and a comforting blend of spices, this cake is a celebration of flavors and textures that have delighted families for generations. Perfectly dense yet moist, it’s the kind of cake that tastes even better after a little patience, making it the star of your Christmas dessert spread.
Ingredients You’ll Need
Though this cake boasts rich flavors, the ingredients list is straightforward and deeply purposeful, each contributing to its classic taste and inviting texture. From the fruity bursts to the warm spices, these elements work together to make the cake truly unforgettable.
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried cherries): A colorful medley that brings sweetness and chewiness to every bite.
- 1 cup candied peel: Adds bursts of citrusy brightness and a delightful chew.
- 1 cup chopped nuts (walnuts or pecans): Provides a satisfying crunch and earthy undertones.
- 1 cup dark brown sugar: Imparts deep caramel notes and moisture into the batter.
- 1 cup unsalted butter (softened): Ensures a rich, tender crumb without overpowering the other flavors.
- 4 large eggs: Bind everything together and add structure to the cake.
- 2 cups all-purpose flour: The base that holds all ingredients in a beautifully balanced cake.
- 1 tsp baking powder: Gives a gentle lift and crumb lightness.
- ½ tsp salt: Elevates all the sweet and spiced flavors.
- 1 tsp ground cinnamon: Warms the palate with its familiar holiday scent.
- ½ tsp ground nutmeg: Adds a hint of sweet, nutty complexity.
- ¼ tsp ground cloves: Infuses the cake with a subtle, spicy kick.
- ½ cup dark rum or brandy (plus extra for soaking): Essential for moistening the fruits and adding rich depth.
- 1 tsp vanilla extract: Smooths and sweetens the overall flavor profile.
- Zest of 1 orange: Brings fresh citrus aroma and taste.
- Zest of 1 lemon: Adds zesty brightness that balances the cake’s richness.
How to Make Traditional Christmas Fruit Cake Recipe
Step 1: Prep and Soak the Fruit
Start by combining your mixed dried fruits, candied peel, and chopped nuts in a large bowl. Pour over your choice of dark rum or brandy and let this soak while you prepare the batter. This soaking step is everything—it plumps up the fruits and infuses them with boozy warmth that becomes the heart of the cake’s flavor.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat together the softened butter and dark brown sugar until light and fluffy. This process traps air into the mixture, helping create a tender crumb once baked. It’s vital to get this step just right for that perfect texture.
Step 3: Add Eggs, Vanilla, and Citrus Zest
One at a time, beat the eggs into the creamed butter and sugar mixture. Adding the eggs slowly ensures the batter remains smooth and well incorporated without curdling. Stir in vanilla extract, orange zest, and lemon zest to layer fresh, aromatic notes throughout the cake.
Step 4: Mix Dry Ingredients
Whisk together your flour, baking powder, salt, and the warm spices—cinnamon, nutmeg, and cloves—in another bowl. This even distribution of ingredients makes sure every bite has balanced flavor and texture.
Step 5: Combine and Fold
Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix. Then gently fold in the soaked fruits and nuts along with any remaining liquid. This is where the magic of the Traditional Christmas Fruit Cake Recipe truly starts coming together.
Step 6: Bake Low and Slow
Pour the batter into a parchment-lined and greased 9-inch cake pan, smoothing the surface. Bake at 300°F (150°C) for 2 to 2½ hours, until a toothpick inserted in the center comes out clean. This slow baking process ensures a moist and tender cake rather than a dry crumb.
Step 7: Cool and Age
After removing the cake from the oven, let it cool in the pan for about 20 minutes before transferring to a wire rack to cool completely. Once cooled, brush the cake with a little more rum or brandy and wrap it tightly in parchment paper and foil. Storing it in an airtight container and aging the cake for at least one to two weeks allows the flavors to meld beautifully, turning this cake from delicious to downright legendary.
How to Serve Traditional Christmas Fruit Cake Recipe
Garnishes
Serving your Traditional Christmas Fruit Cake Recipe with a simple dusting of powdered sugar or a light glaze of apricot jam keeps the focus on the rich interior of the cake while adding a little festive shine. Candied fruits or chopped nuts on top can also elevate its presentation and texture.
Side Dishes
This cake pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a small spoonful of brandy butter. These sides provide a creamy contrast to the dense fruitiness and spice, ensuring each bite is both decadent and balanced.
Creative Ways to Present
For a captivating holiday centerpiece, create individual slices topped with a sprig of rosemary or a fresh cranberry. Alternatively, wrap portions in decorative parchment tied with a festive ribbon to share with friends and family as edible gifts filled with Christmas cheer.
Make Ahead and Storage
Storing Leftovers
Your Traditional Christmas Fruit Cake Recipe keeps wonderfully when stored properly. Wrap it tightly in parchment and foil, then place it inside an airtight container to retain moisture and protect it from absorbing other odors. It can safely last several weeks refrigerated.
Freezing
If you want to make your cake ahead of time or save some for later, freezing is an excellent option. Wrap it thoroughly in plastic wrap followed by foil, then place in a freezer-safe bag. When ready to enjoy, thaw slowly in the refrigerator overnight to preserve texture and flavor.
Reheating
Warm a slice gently before serving by placing it in a low oven for just a few minutes or briefly microwaving at a low power setting. This helps revive the cake’s rich, buttery softness and enhances the aromatic spices without drying it out.
FAQs
Can I make this Traditional Christmas Fruit Cake Recipe without alcohol?
Absolutely! You can substitute the rum or brandy with orange juice or apple cider for a non-alcoholic version. While the flavor will vary slightly, the soaking step still adds moisture and helps meld the fruit’s sweetness into the cake.
How long should I age the fruit cake before serving?
For the richest flavor, aging your cake for at least one to two weeks is ideal. During this time, brush it weekly with rum or brandy to keep it moist and develop complex depth. The longer it ages, the better the flavors harmonize.
Can I use different nuts or dried fruits?
Yes! Feel free to swap nuts like walnuts for pecans or almonds according to your preference. Likewise, dried fruits such as apricots or figs can add unique textures and flavors, just keep the quantity consistent to maintain the cake’s balance.
What’s the best way to slice this dense cake?
Using a serrated knife works best to gently saw through the dense layers without crumbling. Warming the knife blade slightly by running it under hot water before slicing can also help create clean, beautiful cuts.
Is this cake suitable for vegetarians?
Yes! This Traditional Christmas Fruit Cake Recipe is fully vegetarian-friendly as it contains no animal gelatin or other products. Just be sure to check that your chosen brandy or rum doesn’t contain any non-vegetarian ingredients if this is a concern.
Final Thoughts
There’s truly nothing like the comfort and joy that comes with baking and sharing a Traditional Christmas Fruit Cake Recipe during the holidays. From the mellow spices to the boozy, fruit-filled magic inside, it’s a cake that carries stories and warmth in every slice. So go ahead, gather your ingredients, and start this timeless tradition—you’re going to adore every bite, and so will everyone you share it with!
Print
Traditional Christmas Fruit Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Traditional Christmas Fruit Cake is a classic British dessert packed with mixed dried fruits, nuts, and warm spices, soaked in rum or brandy for deep flavor. Perfectly moist and dense, this spiced cake is ideal for holiday celebrations and improves in taste with aging.
Ingredients
Fruit and Nuts
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried cherries)
- 1 cup candied peel
- 1 cup chopped nuts (walnuts or pecans)
- ½ cup dark rum or brandy (plus extra for soaking and brushing)
Batter
- 1 cup dark brown sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Prepare Fruit Mixture: In a large bowl, combine the mixed dried fruits, candied peel, and chopped nuts. Pour in ½ cup dark rum or brandy and let the mixture soak while you prepare the batter to allow the flavors to meld.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy. This step helps create a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, orange zest, and lemon zest to infuse the batter with aromatic citrus and vanilla notes.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. This ensures even distribution of leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cake.
- Fold in Soaked Fruit: Fold in the soaked fruits and nuts along with any remaining soaking liquid, distributing them evenly throughout the batter.
- Prepare Pan and Bake: Preheat the oven to 300°F (150°C). Line a 9-inch round or square cake pan with parchment paper and lightly grease it. Pour the batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Age: Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Once cooled, brush the top with a little more rum or brandy. Wrap the cake tightly in parchment and foil, and store in an airtight container. For best flavor, age the cake for at least 1 to 2 weeks, brushing occasionally with alcohol weekly.
Notes
- You can substitute the alcohol with orange juice for a non-alcoholic version.
- For longer aging and enhanced flavor, feed the cake weekly with rum or brandy by brushing it on the surface.
