If there’s ever a time to go all out on a festive dessert, it’s now! This Christmas Fruit Cake is every bit as decadent, nostalgic, and aromatic as you hope it will be — a gorgeous celebration centerpiece brimming with jewel-like fruit, crunchy nuts, and warming spices. It’s got everything: buttery richness, a deep molasses note, a splash of boozy goodness, and that unmistakable old-fashioned flavor that fills the whole house with cozy holiday spirit. Whether you’re a lifelong fruitcake fan or just trying it for the first time, this recipe balances tradition and bold flavor in every slice. Let’s dive in and make the season a little sweeter!
Ingredients You’ll Need
The magic of a great Christmas Fruit Cake is all in the ingredients. Each addition, from the buttery base to the bright candied cherries, plays an important role in creating a perfectly moist, richly flavored, and festive cake. Don’t be afraid to switch up dried fruits or nuts based on your favorites — this recipe is here to impress and delight!
- Unsalted butter: Gives the cake its luxurious, melt-in-your-mouth texture. Make sure it’s fully softened for the best creaming.
- Brown sugar: Adds warmth and a hint of caramel — much deeper in flavor than plain white sugar.
- Eggs: These are key for richness and structure, ensuring each slice holds together perfectly.
- Molasses: Infuses the cake with depth and a touch of old-fashioned charm. Don’t skip it if you crave classic fruitcake notes.
- Orange juice: Brightens the cake and helps plump the dried fruit, adding a subtle tang.
- All-purpose flour: Provides the foundation that supports all those glorious mix-ins.
- Baking powder: Lifts the batter just enough for a tender crumb.
- Salt: Enhances every other ingredient — just a little goes a long way here.
- Ground cinnamon, nutmeg, cloves: The holy trinity of holiday spices, giving the cake its signature warmth and aroma.
- Mixed dried fruit (raisins, currants, dates, apricots): Each adds bursts of chewy sweetness and beautiful color in every piece.
- Candied cherries: These ruby gems make the cake irresistibly festive.
- Chopped nuts (walnuts or pecans): For delightful crunch and a lovely contrast to the tender crumb.
- Orange zest: The oils in the zest create a vibrant, fragrant backdrop to every bite.
- Brandy or dark rum: Soaks the cake in spiced, grown-up flavor. Go wild with brush-on doses for aging and extra indulgence!
How to Make Christmas Fruit Cake
Step 1: Prep the Pan and Oven
Begin by setting yourself up for success: preheat your oven to 300°F and generously grease a 9-inch round or square cake pan. For insurance (and cake-release magic), line the bottom with parchment paper. This helps keep that tender crumb intact for the big reveal later!
Step 2: Cream Butter and Sugar
In your largest bowl, whip together the softened butter and brown sugar. You’re looking for a light, fluffy base — let your mixer go for a few minutes. This is where the cake’s melt-in-your-mouth texture is born, so take your time.
Step 3: Add Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition so the batter stays creamy and stable. Mix in the molasses, orange juice, and fresh orange zest. You’ll see the batter turn beautifully golden and develop that signature holiday aroma!
Step 4: Combine Dry Ingredients
Grab a second bowl and whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. If you love spice, don’t be afraid to add a little extra! Gradually add the dry mix to your wet ingredients, stirring just until combined (overmixing is the enemy of tender cake).
Step 5: Fold in Fruits, Nuts, and Brandy
Now, for the fun part: gently fold in the mixed dried fruit, candied cherries, and chopped nuts until evenly distributed. Pour in your choice of brandy or dark rum. This is where your Christmas Fruit Cake really starts to look — and smell — festive.
Step 6: Bake Low and Slow
Pour that luscious batter into your prepared pan, smooth the top, and set it in the oven. Bake for 2 to 2 1/2 hours, until a cake tester or toothpick inserted in the center comes out clean. The slow oven ensures everything cooks through without browning too fast or drying out.
Step 7: Cool, Brush, and (Optionally) Age
Let the cake cool completely in the pan. If you want that extra hit of grown-up flavor, poke holes in the cooled cake and brush with more brandy or rum. For an unrivaled, classic finish, wrap tightly in plastic and seal in an airtight container — brush with alcohol every few days for at least a week. The longer it “ages,” the richer the taste!
How to Serve Christmas Fruit Cake
Garnishes
Dress up each slice with a scattering of extra candied cherries, a dusting of powdered sugar snow, or a little citrus zest for pop and freshness. Edible gold leaf or whole toasted nuts can add a touch of festive elegance that really glistens on the holiday table.
Side Dishes
This classic pairs wonderfully with softly whipped cream, crème anglaise, or a scoop of vanilla ice cream — the creaminess mellows the warm spice and highlights the fruit. Some like it with a wedge of sharp cheese (try aged cheddar!) or even a cup of spiced tea for an afternoon treat.
Creative Ways to Present
Turn your Christmas Fruit Cake into bite-sized squares for a dessert tray, wrap slices in wax paper as edible gifts, or layer with custard and whipped cream in a festive trifle. You can also serve thin wedges alongside a cheese and nut board as a grown-up after-dinner surprise!
Make Ahead and Storage
Storing Leftovers
This fruitcake is legendary for its keeping power! Wrap tightly in plastic wrap, pop it in an airtight container, and store at room temperature or in the fridge. It gets even better with time, staying moist and flavorful for up to two weeks.
Freezing
Want to enjoy a slice of Christmas Fruit Cake later in the season? Wrap individual slices or the whole cake (well-sealed in foil and a freezer bag), and freeze for up to three months. Defrost overnight in the refrigerator, then bring to room temperature before serving for best texture.
Reheating
A gentle warm-up is all you need: set slices out at room temperature, or wrap in foil and warm in a low oven for a few minutes. If you like, brush with a bit more alcohol or a little orange syrup to revive that festive aroma.
FAQs
Can I make a non-alcoholic version of Christmas Fruit Cake?
Absolutely! Simply skip the brandy or rum, and soak your fruit in orange juice or apple juice instead. The result is still wonderfully moist and flavorful, and totally family-friendly.
Why do people age fruitcakes before serving?
Aging helps meld and deepen the flavors, making the spices, fruit, and brandy more harmonious. Resting the cake for a week (or more) allows it to become even richer and more delicious with each day.
Do I have to use the exact dried fruits and nuts listed?
Not at all! Christmas Fruit Cake is endlessly customizable; use your favorite mix of raisins, cranberries, figs, apricots, or dates. Pecans, walnuts, or even almonds all work well — play with colors and textures for your signature twist.
How do I prevent the fruit from sinking to the bottom?
Give the fruit a light toss in flour before folding into the batter. This helps suspend the fruit evenly so you get that gorgeous mosaic in every bite.
Can I bake this cake in advance and give it as gifts?
Yes! Bake your cakes, allow to cool fully, and wrap tightly in plastic and foil. Brush with more brandy or orange syrup, and it will stay fresh for weeks — perfect for gift giving or mailing to loved ones.
Final Thoughts
If you’ve never made your own Christmas Fruit Cake, this is the year to treat yourself — and your family — to a slice of tradition! There’s nothing quite like the scent of spices, fruit, and citrus drifting from your oven. Share it with friends, savor it by the fire, and watch it become your own treasured holiday ritual.
Print
Christmas Fruit Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes (plus optional aging time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the rich flavors of this traditional Christmas Fruit Cake, packed with dried fruits, nuts, and warm spices. This moist and boozy cake is a festive favorite that’s perfect for holiday celebrations.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1/4 cup molasses
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Fruit and Nuts:
- 2 cups mixed dried fruit (raisins, currants, chopped dates, chopped apricots)
- 1 cup chopped candied cherries
- 1 cup chopped nuts (walnuts or pecans)
- 2 tablespoons orange zest
- 1/4 cup brandy or dark rum (plus more for soaking, optional)
Instructions
- Preheat the oven: Preheat the oven to 300°F and grease a 9-inch round or square cake pan. Line the bottom with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix wet ingredients: Mix in the molasses, orange juice, and orange zest.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in fruit and nuts: Fold in the dried fruit, candied cherries, and chopped nuts. Stir in the brandy or rum.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 2 to 2 1/2 hours, or until a toothpick inserted in the center comes out clean.
- Cool and age: Let the cake cool completely in the pan. Optionally, brush with more brandy or rum, wrap tightly, and age for at least a week for enhanced flavor.
Notes
- Soak dried fruits overnight for extra richness.
- For a non-alcoholic version, omit the liquor and use fruit juice instead.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
