As the holiday season approaches, the scent of spiced fruits and rich brandy fills the air, sparking memories of festive cheer. I can almost hear the laughter and excitement of family gatherings, all centered around a slice of traditional British Christmas Fruit Cake. This cake is not just a dessert; it’s a heartfelt tribute to age-old festive traditions. Beyond its delightful flavors, this recipe offers the joy of easy prep, making it perfect for both seasoned bakers and those looking to escape the fast-food cycle. Plus, it’s easily adaptable to suit different tastes, ensuring everyone feels included at the holiday table. Ready to create not just a cake, but a centerpiece for your festive celebrations? Let’s dive in!

Why is this Christmas Fruit Cake special?

Tradition, this recipe embraces the essence of British festive cooking, connecting you to deep-rooted holiday customs. Richness, infused with luxurious brandy, the cake boasts a moist and flavorful profile, perfect for gifting or sharing. Simplicity, the straightforward method allows even novice bakers to shine. Versatility, customize it by swapping fruits or spices to match family preferences. Looking for more festive inspiration? Check out my Spice Roll Cake or delicious Pecan Pie Dump Cake for sweet indulgences the whole family will love!

Christmas Fruit Cake Ingredients

• Dive into the magic of making the perfect Christmas Fruit Cake with these essential ingredients!

For the Batter

Unsalted Butter (225g) – Essential for moisture and richness; ensure it’s soft for optimal creaming.
Dark Soft Brown Sugar (225g) – Adds deep caramel flavor and sweetness; light brown sugar can be used for a milder taste.
Eggs (4 large) – Binds and enriches the cake; whisk beforehand for better incorporation.
Self-Raising Flour (225g) – Provides structure and rise; sift with spices to prevent lumps.

For the Flavor

Mixed Dried Fruit (450g) – The heart of your cake, offering delightful texture and flavor; rinse lightly before use.
Candied Peel (75g) – Adds a zesty citrus touch; consider grated citrus zest if unavailable.
Chopped Almonds (50g) – Adds a lovely crunch; swap for pecans or walnuts if preferred.
Mixed Spice (1 tsp) – Enhances flavor with aromatic warmth; substituting with pumpkin pie spice works too.
Cinnamon (½ tsp) – Infuses warmth; a festive classic that cannot be missed.
Nutmeg (¼ tsp) – Offers a special, holiday flavor; use freshly grated for maximum impact.
Dark Molasses or Treacle (1 tbsp) – Contributes depth and moisture; honey can be a lighter substitute.
Brandy (2 tbsp + extra for feeding) – Infuses rich flavor and keeps the cake moist; rum or fruit juice are great non-alcoholic alternatives.

Step‑by‑Step Instructions for Christmas Fruit Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 150°C (130°C if using a fan oven or Gas Mark 2). While it warms up, take a 20cm round cake tin and thoroughly grease it with unsalted butter. Line the base and sides with parchment paper to prevent sticking, ensuring it’s ready for your rich Christmas Fruit Cake batter.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and dark soft brown sugar. Use an electric mixer to cream them together on medium speed until the mixture is light and fluffy—about 4 to 5 minutes should do. This will create a beautiful base for your cake, filled with moisture and sweetness, perfect for the upcoming festive flavors.

Step 3: Add Eggs Gradually
With the mixer still running, gradually add the 4 beaten large eggs to the creamed butter and sugar mixture. Incorporate each egg fully before adding the next, which will help maintain a smooth texture. If the batter starts to curdle, simply add a tablespoon of flour to bring it back together, ensuring a lovely, moist Christmas Fruit Cake.

Step 4: Sift in Dry Ingredients
Sift together the self-raising flour, mixed spice, cinnamon, and nutmeg directly over the batter. Gently fold these dry ingredients into the mixture using a spatula or wooden spoon, taking care not to over-mix. This step will provide structure to your cake while preserving that rich flavor profile synonymous with a traditional Christmas Fruit Cake.

Step 5: Incorporate Molasses and Fruits
Next, stir in the dark molasses until evenly distributed throughout your batter. Now, it’s time to fold in your selected mixed dried fruit, candied peel, and chopped almonds. The mix of textures and flavors from the fruits will create the delightful heart of your Christmas Fruit Cake, so ensure they are well combined.

Step 6: Mix in the Brandy
Pour in 2 tablespoons of brandy and carefully fold it into the batter, allowing the alcohol to infuse the cake with a rich aroma. This step not only enhances the flavor but also keeps the cake moist during baking. Once combined, transfer the luscious batter to your prepared cake tin, smoothing the top for even baking.

Step 7: Bake the Cake
Place the cake in your preheated oven and bake for 2 to 2.5 hours, depending on your oven’s performance. To check if your Christmas Fruit Cake is done, insert a skewer into the center; it should come out clean when the cake is ready. Keep an eye on the color, and if it darkens too quickly, loosely cover the top with aluminum foil.

Step 8: Cool and Feed the Cake
After baking, let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack. Prick holes in the top and sides using a skewer, then brush the freshly baked cake liberally with additional brandy. This feeding process ensures your Christmas Fruit Cake remains incredibly moist and flavorful.

Step 9: Wrap and Store
Once completely cooled, tightly wrap the cake in parchment paper and then aluminum foil, ensuring it is airtight. Store your cherished Christmas Fruit Cake in a cool, dark place. To further enhance its flavor, feed it with a bit of brandy each week until Christmas, keeping the cake festive and perfectly aged.

Christmas Fruit Cake Variations & Substitutions

Get ready to add your personal touch to this festive favorite! Customizing your Christmas Fruit Cake allows you to create a unique and delightful masterpiece that everyone will love.

Alcohol-Free: Use orange juice or strong brewed tea instead of brandy for a festive flavor without the alcohol.
Fruit Mix: Swap in your favorite dried fruits, like apricots or cranberries, to give the cake a personal twist.
Nut Options: Instead of almonds, try chopped walnuts or hazelnuts for a different nutty flavor and texture.
Spice It Up: Add a hint of ginger or allspice to the mix for additional warmth and holiday cheer.
Gluten-Free: Substitute self-raising flour with a gluten-free blend to accommodate those with gluten sensitivities.
Richness Boost: Incorporate a tablespoon of cocoa powder for a subtle chocolate undertone that complements the dried fruits wonderfully.
Brandy Alternatives: Experiment with flavors by replacing brandy with dark rum or a high-quality whisky for a unique dimension.

If you’re seeking more festive ideas, don’t miss my Spice Latte Cake or indulge in the cozy flavors of my Butter Pecan Cake – perfect for any holiday celebration!

How to Store and Freeze Christmas Fruit Cake

Fridge: Ensure the cake is wrapped tightly in parchment and foil, and store it in the fridge for up to 3 weeks. This helps maintain moisture while enhancing the flavors.

Freezer: For long-term storage, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 6 months—perfect for holiday prep!

Feeding: If you freeze the cake, remember to let it thaw in the fridge. Once thawed, you can brush it with a bit of brandy for an extra flavor boost before serving.

Leftovers: If you have leftover Christmas Fruit Cake, store slices in an airtight container at room temperature for optimal flavor and freshness for up to a week.

Make Ahead Options

These Christmas Fruit Cakes are perfect for planning your festive baking in advance! You can easily prepare the batter up to 24 hours ahead by mixing all the dry ingredients and storing them in an airtight container. The mixed dried fruit can also be prepped in advance; simply soak it in brandy for up to 3 days, which will enhance the flavors beautifully. When it’s time to bake, transfer the soaked fruit and batter to the prepared cake tin, and proceed with baking. To maintain quality, ensure the cake cools completely before wrapping it tightly, helping to lock in that rich, moist texture. Get ready for a deliciously hassle-free holiday season!

Expert Tips for Christmas Fruit Cake

Moisture Maintenance: Ensure you feed the cake weekly with brandy to keep it incredibly moist. This step enhances the flavor significantly.
Prevent Over-Browning: If you notice the top of the cake browning too quickly, loosely cover it with aluminum foil to prevent burning while it bakes.
Cooling Importance: Allow the cake to cool completely before wrapping to avoid condensation, which can lead to sogginess in your Christmas Fruit Cake.
Storage Secrets: For lasting freshness, store the cake in an airtight container after wrapping it tightly. It can last several weeks if stored properly.
Fruit Variety: Experiment with different dried fruits or nuts according to your family’s preferences. This customization keeps the cake fun and delicious!

What to Serve with Christmas Fruit Cake

Embrace the festive spirit by pairing this enchanting cake with delightful sides and accompaniments that elevate your holiday spread.

Brandy Butter: A luscious topping that adds a creamy richness, perfectly balancing the cake’s dense textures and flavors. It’s a classic Christmas pairing that feels indulgent.
Whipped Cream: Light and airy, this wispy dollop complements the fruit cake wonderfully. Consider adding a hint of vanilla or a dusting of cinnamon for an extra festive twist.
Cheese Platter: A selection of sharp cheddar and creamy brie creates a delightful contrast to the sweetness of the cake. Pair with dried fruits and nuts for an elegant touch.
Hot Cup of Tea: A robust tea, such as Earl Grey or English Breakfast, enhances the rich flavors of the fruit cake. Its warming qualities make every bite even more comforting and nostalgic.
Iced Port Wine: This rich, fruity wine brings an extra layer of indulgence, perfectly complementing the brandy and fruit notes in the cake. It feels like a true festive treat.
Spiced Mulled Wine: Infused with cinnamon and clove, this drink creates a warm, inviting atmosphere while accentuating the cake’s already lively flavors.
Dark Chocolate Truffles: The richness of dark chocolate brings out the cake’s fruity elements. A perfect after-dinner treat that leaves your guests wanting more!
Candied Orange Peel: This sweet, zesty treat echoes the citrus notes within the cake, adding a vibrant and refreshing contrast that brightens every bite.
Fresh Fruit Salad: A light and refreshing mix of seasonal fruits offers a balance to the cake’s heaviness, cleansing the palate while keeping the celebration bright.

Christmas Fruit Cake Recipe FAQs

What type of dried fruit is best for a Christmas fruit cake?
Absolutely! A mix of raisins, sultanas, currants, and dried cranberries works beautifully, offering a range of textures and flavors. Feel free to experiment with your favorites, but aim for a total of 450g of mixed dried fruit to maintain the balance of moisture and richness in your cake.

How should I store my Christmas fruit cake after baking?
For long-lasting freshness, wrap your cooled Christmas fruit cake tightly in parchment paper followed by aluminum foil. Store it in a cool, dark place, and it can last for several weeks. If you prefer to keep it in the fridge, ensure it’s well-wrapped to maintain moisture.

Can I freeze my Christmas fruit cake?
Very! To freeze your cake, tightly wrap it in plastic wrap and then in aluminum foil. This dual protection helps prevent freezer burn. You can freeze it for up to 6 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight, and brush it with a bit of brandy to enhance its flavor again!

Why is my Christmas fruit cake too dry?
If your cake turns out dry, it’s likely from over-baking or not enough moisture from feeding it. Ensure to check doneness with a skewer, and if you notice dry peaks on the surface, consider covering it loosely with aluminum foil during the last part of baking. Don’t forget to feed it with brandy weekly to maintain moisture!

Can I make this Christmas fruit cake ahead of time?
Absolutely! In fact, making it weeks in advance is encouraged as it allows the flavors to mature beautifully. Just remember to wrap it tightly and “feed” it with brandy every week to keep it moist. It’s a delightful cake that gets even better with age!

Are there any dietary considerations for this Christmas fruit cake?
While the traditional recipe includes brandy, which is alcoholic, you can substitute it with orange juice or strong brewed tea for a non-alcoholic alternative. Additionally, check for potential nut allergies when using chopped almonds; substituting with seeds or omitting nuts entirely is a great option!