There’s nothing quite like the rich, spiced aroma of a homemade fruit cake warming the kitchen during the holidays. This Easy Christmas Fruit Cake Recipe is one of my favorites because it’s straightforward, packed with festive flavors, and perfect for sharing with family and friends.

A round fruit cake with a rich brown color rests on a white plate lined with crinkled white parchment paper. The cake’s top is textured with evenly distributed dark spots, showing bits of fruit baked inside. Around the plate, on the white marbled surface, there are a few small cake crumbs and wooden star-shaped decorations scattered near a small dark golden spoon. To the right, there is a neat pile of dried orange slices, their bright orange color contrasting with the darker tones of the cake and surroundings. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Christmas Fruit Cake Recipe
Top Tip
How to Serve Easy Christmas Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Christmas Fruit Cake Recipe

Why You'll Love This Recipe

This cake becomes a centerpiece for me every Christmas season. It’s wonderfully moist with a lovely balance of sweetness and spice, plus the slow infusion of brandy makes it extra special. You’ll find yourself looking forward to feeding it weekly and watching those flavors deepen.

Simplicity: This recipe keeps things easy without sacrificing that traditional festive taste.
Rich Flavor: The combination of dried fruits, brandy, and warm spices creates layers of festive goodness.
Flexible Prep: You can make this cake weeks in advance, allowing the flavors to mature beautifully.
Foolproof Technique: Clear step-by-step instructions help even beginners bake a perfect fruit cake.

A thick, round fruit cake sits on a white marbled surface, lined with white parchment paper under it. The cake has a dense, rough texture with dark spots throughout, showing pieces of dried fruit. A long golden spoon is held above the cake, dripping a dark amber syrup onto its moist brown top. Around the cake, small wooden star shapes and cake crumbs are scattered on the surface. On the right side, there are several thin, round slices of dried orange arranged in a small pile. The background is dark, making the cake and its details stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Christmas Fruit Cake Recipe plays a unique role. From moistening the fruit to adding texture and spice, these components combine to create a classic cake that feels both nostalgic and approachable.

Flat lay of a small pile of chopped unsalted butter, a heap of light brown muscovado sugar, an assortment of mixed dried fruits including raisins and sultanas, roughly chopped bright red glacé cherries, a small mound of dried cranberries, a whole fresh orange with a small portion cut to show zest and juice, a whole fresh lemon with a small piece showing zest, a small white ceramic bowl filled with deep red cherry brandy, coarsely ground almonds forming a loose pile, three whole uncracked brown eggs, a neat mound of plain (all-purpose) flour, a small heap of baking powder powder, small piles of ground mixed spice, ground cinnamon, and ground allspice each separated, all arranged symmetrically with perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and keeps the cake tender without extra salt competing with the sweetness.
Light brown muscovado sugar: Gives a deep caramel flavor with a hint of molasses that's perfect for Christmas treats.
Mixed dried fruit: The heart of a fruit cake – sweet, chewy, and packed with festive flavor.
Glacé cherries: Add bursts of color and fruity sweetness; chopping them helps distribute flavor evenly.
Dried cranberries: Their tartness balances the sweeter fruits beautifully.
Orange and lemon zest and juice: Brings bright citrus notes that cut through the richness.
Cherry brandy: Essential for soaking the fruit and “feeding” the cake later to keep it moist and flavorful.
Ground almonds: Adds moisture and a subtle nuttiness while keeping the texture just right.
Eggs: Bind everything together and contribute to a lovely crumb.
Plain flour: Provides structure without weighing the cake down.
Baking powder: Gives just enough lift for a tender crumb.
Mixed spice, cinnamon, and allspice: Classic festive spices that warm the cake with every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Easy Christmas Fruit Cake Recipe depending on what I have on hand or the mood I’m in. Feel free to make it your own – that’s part of the fun!

Variation: Sometimes I swap cherry brandy for dark rum, which gives the cake a slightly different depth. If you’re serving children, replace the alcohol with fruit juice and soak the dried fruit overnight for extra moisture.

Step-by-Step: How I Make Easy Christmas Fruit Cake Recipe

Step 1: Warm and Infuse Those Fruits

Start by combining the butter, sugar, mixed dried fruit, glacé cherries, cranberries, orange and lemon zest and juice, plus all but 4 tablespoons of the cherry brandy in a large saucepan. Warm gently over medium heat until it bubbles softly, then simmer for about 10 minutes, stirring from time to time. This step plumps the fruit beautifully and melts the sugar and butter together for a rich base. Then take the pan off the heat and let everything cool for around 30 minutes—this prevents the eggs from cooking when you add them later.

Step 2: Prepare Your Tin and Mix in the Dry Ingredients

While your fruit mixture cools, preheat the oven to 150°C (300°F fan) and line a 20cm springform cake tin with parchment paper. I find lining the sides first, allowing the paper to rise about 2 inches above the rim, then fitting the base circle works best to prevent leaks.

Add the ground almonds into your slightly cooled fruit mixture and stir well. Next, fold in the lightly whisked eggs. In a separate bowl, sift together the flour, baking powder, mixed spice, cinnamon, and allspice, then gently fold this into your fruit mixture just until combined. Don’t overmix or the cake could turn out tough.

Step 3: Bake Low and Slow

Pour the batter into the prepared tin and smooth the top with the back of a spoon. Bake for 45 minutes, then lower the oven to 140°C (275°F fan) and continue baking for another 60 to 90 minutes until the cake is a deep golden brown and a skewer inserted comes out clean.

Keep an eye out—if the top begins to darken too quickly, cover with a piece of foil to protect it. When done, remove from the oven right away.

Step 4: Feed Your Cake and Let It Rest

While still warm, use a skewer to poke 10-12 holes all over the cake. Pour the reserved 4 tablespoons of cherry brandy over the top so it soaks in. This step is key to keeping the cake moist and flavorful as it matures.

Let the cake cool completely in the tin, then unwrap it carefully and wrap it again in two layers of baking parchment and foil. Store in an airtight container at room temperature. Every week, ‘feed’ your cake with 1-2 tablespoons of brandy to keep it luscious up until you’re ready to ice or serve.

Top Tip

One thing I’ve learned making this Easy Christmas Fruit Cake Recipe is that patience pays off. The weekly 'feeding' isn’t just a ritual—it truly improves texture and flavor. Also, don’t rush the baking; a slow bake at low temperature is what gives you that moist, tender crumb.

Fruit Soaking: Make sure your fruit is well-coated in brandy and gently warmed—it helps plump and soften the fruit perfectly.
Don’t Overmix: Folding the flour in gently is vital to keep the cake light and avoid a dense texture.
Cover When Browning: Use foil if the top browns too fast during baking; it helps the cake cook evenly without burning.
Feed Your Cake: This step helps the cake mature and develop rich flavors—don’t skip it!

How to Serve Easy Christmas Fruit Cake Recipe

Christmas fruit cake - Serving Suggestion

Garnishes

I love decorating my fruit cake with a smooth layer of marzipan and rich royal icing, topped off with festive holly leaves made from edible fondant. Sometimes, I sprinkle a dusting of cinnamon or a few colorful glacé cherries on top for that extra sparkly holiday feel.

Side Dishes

This fruit cake pairs beautifully with a dollop of brandy butter or thick clotted cream. If you want something lighter, a spoonful of vanilla ice cream or custard works wonders as well. It’s also fantastic alongside a warm cup of spiced tea or coffee when you’re cozying up by the fire.

Creative Ways to Present

For larger celebrations, I’ve layered slices of this cake between plates layered with marzipan and icing, creating a rustic tiered display. Wrapping individual slices in parchment tied with ribbon is a charming way to gift guests with a little homemade treat too!

Make Ahead and Storage

Storing Leftovers

Once your cake is wrapped in double layers of parchment and foil, store it in an airtight container away from direct sunlight. I keep mine in a cool cupboard, and it stays fresh and moist for up to 4-5 months. Just remember to rewrap it securely after every brandy feeding to maintain freshness.

Freezing

I’ve frozen fruit cakes before with great success. Make sure it’s well wrapped in parchment and foil, then placed in a freezer-safe airtight container. It can last for up to a year! When you’re ready, thaw it at room temperature — never in the fridge, as that changes the texture.

Reheating

I usually just serve this fruit cake at room temperature, but if you want it a bit warmed, pop a slice in the microwave for 10-15 seconds or gently warm it wrapped in foil in a low oven. This brings out the aroma beautifully without drying it out.

Frequently Asked Questions:

Can I make this fruit cake without alcohol?

Absolutely! You can replace the cherry brandy with fruit juice like apple or orange, and soak the dried fruits overnight to keep them moist. The cake will still be delicious but a bit different in character.

How long does this Christmas fruit cake last?

When stored correctly wrapped in parchment and foil, and kept in an airtight container at room temperature, this cake can last for 4 to 5 months. Feeding it with brandy weekly helps maintain its moisture and flavor.

Can I freeze the fruit cake?

Yes, you can freeze the cake wrapped tightly in parchment and foil, then placed in an airtight container. It freezes well for up to a year. Remember to thaw it thoroughly at room temperature before icing or serving.

What tin size should I use for this recipe?

A 20cm (8 inch) springform cake tin works best, but I’ve also had success with 21cm or 23cm tins. Just be aware the larger the tin, the flatter the cake will be, but the baking times remain similar.

Final Thoughts

This Easy Christmas Fruit Cake Recipe has become a treasured tradition in my home, delivering comfort and joy with every slice. I encourage you to give it a try — it’s a lovely way to slow down in the busy season and create something truly special to enjoy now and for many weeks to come.