Table of Contents
Why This is the Best Christmas Fruit Cake Recipe
- Foolproof recipe designed for busy cooks and beginners, with clear instructions and easy steps.
- Quick fruit soaking method that plumps your dried fruit in just 1 hour, skipping days of waiting.
- Customizable fruit and nut options to suit your taste and holiday traditions.
- Guarantees a moist, richly flavored cake every time.
- Includes troubleshooting tips so you know exactly how to fix common baking issues.
Christmas Fruit Cake
Ingredients
Equipment
Method
- Microwave dried fruit with juice/broth for 1 1/2 minutes, then let soak for 1 hour.
- Preheat oven to 160°C / 320°F and prepare cake pan.
- Beat butter and sugar until creamy, then add oil and molasses.
- Incorporate salt, spices, baking powder, and eggs one at a time.
- Stir in flour, fruit mix, and walnuts.
- Pour batter into pan, cover with foil, and bake for 2 1/2 hours.
- Remove foil and bake for another 30-45 minutes until skewer comes out clean.
- Cool cake for 20 minutes in pan, then transfer to rack.
- Serve plain or decorate with marzipan, fondant, or fresh fruit.
- Drizzle with white glaze and serve with custard.
Notes
Key Ingredients for Your Christmas Fruit Cake
For the Cake & Fruit Soak
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots (chopped 8 mm / 1/3″)
- 75g / 2.5 oz mixed peel (diced 5mm / 1/5″)
- 150g / 5 oz glace cherries (chopped 8 mm / 1/3″)
- 180g / 6 oz dates (diced 5mm / 1/5″)
- 1 cup + 2 tbsp apple juice, OR 1/3 broth + 2/3 juice
- 1 tbsp apple cider vinegar
- 120g / 8 tbsp unsalted butter (softened, 1 US stick)
- 1 1/2 cups dark brown sugar (packed)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
- 3/4 cup walnuts (chopped, optional)
For Decorating & Serving
- 500ml / 1 pint pouring custard (homemade or store bought)
- 250g / 8 oz “ready to roll” marzipan
- 250g / 8 oz “ready to roll” white fondant
- Cherries dusted with icing sugar
- Cherries or other fruit dusted with icing sugar (on plain cake, looks very pretty!)
- Drippy white glaze (directions below)
Choosing Your Fruits, Nuts, and Spices
You can customize your Christmas Fruit Cake by swapping the fruits and nuts to match your flavor preferences. For a tart twist, try adding cranberries and pecans. If you want a spicy kick, diced crystallized ginger works wonderfully alongside the classic allspice and nutmeg. Just keep the total weight of dried fruit similar to maintain the cake’s texture and moisture, and feel free to experiment with your favorite combinations.
The Soak: Your Guide to Alcoholic vs. Non-Alcoholic Options
| Soaking Liquid | Flavor Profile | Best For… |
|---|---|---|
| Brandy | Warm, rich, classic holiday | Traditional Christmas flavor with warmth and depth |
| Rum | Sweet, bold, slightly spicy | A festive cake with a Caribbean twist |
| Orange Juice | Bright, citrusy, fresh | Non-alcoholic option with vibrant fruit flavor |
| Apple Cider | Sweet, tangy, lightly spiced | Non-alcoholic, cozy autumnal flavor |
| Strong Black Tea | Earthy, slightly bitter | Adds depth without sweetness or alcohol |
How to Make the Perfect Christmas Fruit Cake
- Place dried fruit and juice/broth in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
- Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
- Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 – 22 cm / 8 – 9″ round cake pan with baking paper (parchment paper) (7 cm / 2.75″ tall).
- Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
- Add oil and molasses, beat until combined.
- Add salt, spices and baking powder – beat until incorporated.
- Add eggs, one at a time, beating until just incorporated.
- Stir in the flour.
- When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
- Pour into cake pan, cover with foil and bake for 2 1/2 hours. Remove the foil then bake for another 30 to 45 minutes, or until a skewer inserted into middle comes out clean with no batter on it (check first at 30 minutes).
- Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
- Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
- Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75″ or so), then cut those strips into serving size pieces.
Pro Tips for a Moist, Flavorful Christmas Fruit Cake
- Toss fruit in 1-2 tablespoons of the recipe’s flour before mixing into the batter to prevent it from sinking.
- Use a water bath (place a pan of hot water on the lower oven rack) for an incredibly moist and evenly baked cake.
- Cover the cake with foil during baking to prevent over-browning on top.
- Let the cake cool completely before decorating or storing for the best texture and flavor.
Christmas Fruit Cake Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Fruit sinks to the bottom | Fruit not coated in flour | Toss fruit in flour before mixing into batter |
| Cake dry and crumbly | Overbaking or too little fat/oil | Check oven early, use correct fat amounts, add water bath if needed |
| Top of cake cracks | Oven too hot or cake rising too fast | Lower oven temperature; cover with foil partway through baking |
| Cake not cooked through | Insufficient baking time or temperature | Test with skewer; bake longer if needed |
Pan Size & Baking Time Conversion Guide
| Pan Size | Estimated Baking Time | Notes |
|---|---|---|
| 8-inch Round Pan (This Recipe) | 3 to 3 1/4 hours | Cover with foil after 2 1/2 hours |
| 9×5 inch Loaf Pan | 2 to 2 1/2 hours | Check doneness early; reduce time slightly |
| 10-cup Bundt Pan | 2 3/4 to 3 hours | Line well and test with skewer for doneness |
How to Store and Age Your Christmas Fruit Cake
For short-term freshness, wrap your cooled cake tightly in plastic wrap and then cover with foil or place it in an airtight container. This keeps it fresh for 1-2 weeks.
For the Traditionalist: How to Age and ‘Feed’ Your Cake
Wrap your cake in alcohol-soaked cheesecloth and place it in an airtight container. Feed the cake weekly with 1-2 tablespoons of brandy or rum, allowing it to soak in. Repeat this for 4-8 weeks to develop richer, deeper flavors and a moist texture. Many traditional recipes recommend this method for a superior flavor.
How to Decorate Your Christmas Fruit Cake (From Simple to Stunning)
- The Traditional Look: Roll out the “ready to roll” marzipan and cover the cake smoothly. Then layer with rolled white fondant for that classic elegant finish.
- The Simple Rustic Glaze: Use the drippy white glaze recipe (omit lemon juice from the Lemon Cake glaze), then top with sugared cranberries and rosemary sprigs for an easy festive touch.
- The Easy Apricot Glaze & Nut Topping: Warm apricot jam with a splash of water until smooth, brush over the cake’s surface, and sprinkle whole almonds and pecans on top for a pretty, nutty finish.
Gifting Your Christmas Fruit Cake
Bake this recipe in mini-loaf pans for perfect individual gifts; just remember to adjust the bake time down to about 1 1/2 hours, checking doneness early. Wrap each mini cake in cellophane and tie with a festive ribbon. Attach a small tag listing ingredients and best-by date for a thoughtful homemade gift.
Frequently Asked Questions
Can I make this Christmas Fruit Cake without alcohol?
Yes! Refer to the soaking liquids table above for great non-alcoholic options like orange juice, apple cider, or strong black tea.
How far in advance can I make this cake?
You can store it wrapped for 1-2 weeks or age it traditionally for 4-8 weeks to develop even better flavor.
Can I freeze Christmas Fruit Cake?
Yes, freeze wrapped tightly in plastic wrap and foil for up to 3 months. Thaw slowly in the fridge before serving.
What’s the best way to serve this cake?
Traditionally served with pouring custard, either homemade or or store bought. You can jazz up the custard by stirring in vanilla seed paste for extra flavor.
Conclusion
This Christmas Fruit Cake recipe makes holiday baking simple, joyful, and stress-free, no matter your skill level. It’s moist, flavorful, and customizable, giving you the confidence to create a cake your family will love. I’d love to hear your family’s favorite fruit and spice combination for Christmas Fruit Cake! Share your ideas in the comments below and don’t forget to show off your beautiful cake photos on social media. Let’s spread that holiday cheer together!
