Christmas Fruit Cake Recipe

Every holiday season, my kitchen transforms into a sweet-smelling wonderland, and this Christmas Fruit Cake Recipe is the absolute star of the show. Rich with tender dried fruits, warmly spiced, and kissed with the slightest citrusy zing, it’s the perfect centerpiece for your festive table. Whether you’re a lifelong fruitcake convert or a skeptical newcomer, this recipe will make you a believer thanks to its moist crumb and beautifully balanced flavors—perfect for sharing, gifting, or sneaking a slice as you wrap presents.

Ingredients You’ll Need

Gathering your ingredients is such a joyful beginning, because every item truly does its part: every fruit adds sparkle, every spice whispers of winter, and the cake itself comes together in a snap. Here’s what you’ll need, along with some tips to make your Christmas Fruit Cake Recipe unforgettable:

• Mixed dried fruits (1 cup/150g): The heart of the cake! Use a blend you love—raisins, currants, dates, cherries, and cranberries for chewy sweetness and gem-like color.
• Orange juice or rum/brandy (1/4 cup/60ml): Soaks the fruit, making each bite juicy and infusing warmth; pick your favorite based on who’s enjoying the cake.
• All-purpose flour (1 cup/125g): Provides the structure without making the cake heavy.
• Baking powder (1/2 tsp): Ensures a gentle lift for that perfect, dense-but-light texture.
• Ground cinnamon (1/2 tsp): Adds classic warmth and a subtle aroma.
• Ground nutmeg (1/4 tsp): Gives depth and a hint of nostalgia to every slice.
• Ground cloves (1/4 tsp): A little goes a long way for that traditional Christmas profile.
• Pinch of salt: Brightens and balances the sweetness so flavors sing.
• Brown sugar (1/2 cup/100g): Brings moisture and a touch of caramel note that’s so comforting.
• Unsalted butter, softened (1/2 cup/113g): Makes the cake rich and buttery; don’t skip the softening!
• Large eggs (2): Bind everything together and add a tender crumb.
• Vanilla extract (1 tsp): Rounds out all the flavors mellowly and beautifully.
• Orange or lemon zest (zest of 1): (Optional, but highly recommended!) Brightens up the entire cake.
• Milk (2 tbsp/30ml): Helps keep the batter just right in texture.
• Chopped nuts (1/4 cup/30g): (Optional) Walnuts or almonds add crunch and rustic charm.
• Molasses or honey (1 tbsp): (Optional) Adds depth of flavor and a gentle stickiness if you want to go bolder.

How to Make Christmas Fruit Cake Recipe

Step 1: Soak the Fruit

Start by placing your mixed dried fruits in a bowl and covering them with your choice of orange juice, rum, or brandy. Let the mixture soak for at least four hours (overnight is ideal!). Stir every so often to ensure everything absorbs that delicious liquid. If you’re in a hurry, don’t fret—just microwave the fruit and liquid for a minute, then let it sit for about 30 minutes instead. Plump, juicy fruit makes the Christmas Fruit Cake Recipe a true winner!

Step 2: Prep Your Pan and Oven

Preheat your oven to 150°C (300°F) for that perfect, gentle bake. Grease and line an 8-inch round cake pan with parchment paper on both the bottom and the sides. This simple step guarantees your cake lifts out perfectly, keeping edges moist and crumb intact.

Step 3: Mix the Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting might seem old-fashioned, but it’s what keeps the cake light and evenly spiced, so don’t skip it!

Step 4: Cream Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar. Beat until the mixture turns light and fluffy—around 2 to 3 minutes with a hand mixer. This step traps air and guarantees a fabulously tender crumb in your Christmas Fruit Cake Recipe.

Step 5: Add Eggs and Flavorings

Add the eggs one at a time to your creamed mixture, beating well after each addition. Stir in vanilla extract, citrus zest, and molasses or honey if you’re feeling adventurous and want that deeper, old-world flavor.

Step 6: Combine Everything

Gently add the sifted dry ingredients to your wet mixture. Mix just until everything is combined—don’t overdo it here! If the batter feels a bit too thick, stir in the milk one tablespoon at a time until it’s just right.

Step 7: Fold in Soaked Fruit and Nuts

Pour in those gorgeously plump soaked fruits, along with any leftover liquid. Sprinkle in the chopped nuts if you’re using them, and fold carefully to keep the batter airy. You’ll get pops of fruit and crunch in every bite.

Step 8: Bake

Scoop the batter into your prepared pan, then smooth the top with a spatula. Bake on the center rack for 50 to 60 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean and the aroma makes your kitchen smell like holiday magic.

Step 9: Cool and Store

Let the cake cool completely in the pan before removing. Once cooled, wrap it snugly in foil or cling film to lock in moisture. For an extra festive boost, brush with a little rum, brandy, or orange juice each week until you’re ready to serve (if you can wait that long!).

How to Serve Christmas Fruit Cake Recipe

Garnishes

A simple dusting of powdered sugar gives your cake that picture-perfect snowy look! For a bit of dazzle, add candied citrus slices, whole glazed cherries, or a scattering of toasted nuts on top. Sometimes, a sprig of holly or rosemary tucked at the edge of the plate brings a bit of Christmas magic too.

Side Dishes

Fruitcake loves good company! A dollop of whipped cream or a scoop of vanilla ice cream adds cool creaminess. For grownups, a little glass of brandy or spiced tea alongside echoes the cake’s flavors beautifully. Even a platter of fresh citrus wedges will brighten each bite.

Creative Ways to Present

Try slicing the Christmas Fruit Cake Recipe into tiny cubes and serving as festive petit fours with a chocolate drizzle. Or, wrap individual slices in parchment and tie with a ribbon for charming homemade gifts. Stack thin wedges on a tiered dessert stand for a rustic, inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Christmas Fruit Cake Recipe as fresh and moist as the day you baked it, wrap any extras tightly in foil or cling wrap. Store at room temperature for up to a week—though, truth be told, it rarely lasts that long.

Freezing

This cake is a freezer’s dream: wrap whole or sliced cake firmly in plastic, then foil. Freeze for up to three months. Just thaw overnight at room temp before serving, and the flavors will be as deep and lovely as the day you baked.

Reheating

If you like your fruit cake slightly warm, place a slice in the microwave for a few seconds or wrap it in foil and reheat in a 300°F (150°C) oven until just warmed through. This brings out the cozy spices and makes each bite extra inviting.

FAQs

Can I use different dried fruits in this Christmas Fruit Cake Recipe?

Absolutely! Feel free to mix and match any dried fruits you love—apricots, figs, pineapple, or even tropical mixes all work. Stick to the total measurement for best results.

How do I keep the fruit from sinking in the cake?

Toss your soaked fruit with a small spoonful of flour before folding into the batter. This helps suspend them evenly throughout, so every slice is colorful and packed with juicy bites.

Does this recipe work for mini cakes or cupcakes?

It sure does! Spoon the batter into lined muffin tins or mini loaf pans and bake for less time, checking at the 25–30 minute mark. They make adorable and giftable Christmas Fruit Cake Recipe minis!

Can I make this recipe without alcohol?

Definitely. Simply use orange juice (or even apple juice) instead of rum or brandy for soaking the fruit. The result is every bit as festive and family-friendly.

Why is it important to let the cake rest before serving?

Resting lets the flavors deepen and meld beautifully. Wrapped and stored properly, the cake gains richness and moisture—so if you can wait a few days to serve, your patience will be richly rewarded.

Final Thoughts

If you’ve never tried a homemade Christmas Fruit Cake Recipe, this is your moment—the tradition, the aroma, and the joy of sharing a cake made with love can’t be beat. Whether you make it weeks ahead or whip it up last minute, you’ll find every slice brings a little more cheer to the holiday table. Don’t be surprised if you’re asked for the recipe more than once!

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