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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Easy Christmas Fruit Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This traditional Christmas Cake is a rich and moist fruitcake filled with mixed dried fruits, nuts, and warm spices, soaked with cherry brandy for extra flavor. Perfect for holiday celebrations, it is baked low and slow for a tender crumb and can be matured by feeding with brandy weekly, enhancing its festive taste.
Ingredients
Fruit Mixture
- 175 g (¾ cup) unsalted butter chopped
- 210 g (1 packed cup) light brown muscavado sugar
- 400 g (2 ⅔ cups) mixed dried fruit
- 200 g (1 cup) glacé cherries roughly chopped
- 100 g (1 cup) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 120 ml (½ cup) cherry brandy
Dry Ingredients
- 85 g (½ cup) ground almonds coarsely ground – not the type that is like flour
- 200 g (1 ⅔ cup) plain (all-purpose) flour
- ½ teaspoon baking powder
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Other
- 3 large eggs lightly whisked
- Cherry brandy (1-2 tablespoon per week to feed the cake)
Instructions
- Prepare Fruit Mixture: In a large saucepan, combine the unsalted butter, light brown muscavado sugar, mixed dried fruit, glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy.
- Simmer: Heat the mixture on medium until it comes to a gentle bubble, then reduce the heat and let it simmer for 10 minutes, stirring occasionally to prevent sticking.
- Cool Mixture: Remove the pan from heat and allow the fruit mixture to cool for 30 minutes to room temperature.
- Preheat & Prepare Tin: Preheat your oven to 150C/300F fan. Line a 20cm (8 inch) springform cake tin with baking parchment, lining the sides about 2 inches above the rim, and place a parchment circle on the base.
- Mix Almonds and Eggs: Stir the ground almonds into the cooled fruit mixture, then mix in the lightly whisked eggs thoroughly.
- Add Dry Ingredients: Add the plain flour, baking powder, ground mixed spice, ground cinnamon, and ground allspice to the wet mixture, folding gently until just combined without overmixing.
- Transfer to Tin: Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon for even cooking.
- Bake: Bake the cake for 45 minutes at 150C/300F fan, then reduce the oven temperature to 140C/275F fan and bake for a further 1 hour 30 minutes, or until the cake is dark brown and a skewer inserted comes out clean. Cover the top with foil if it begins to darken excessively.
- Feed Cake: Remove the hot cake from the oven and poke 10-12 holes across the top using a skewer. Pour the reserved 4 tablespoons of cherry brandy over the cake, allowing it to absorb the alcohol.
- Cool and Store: Let the cake cool completely in the tin. Once cooled, remove it, wrap in a double layer of baking parchment, followed by a double layer of foil, and place in an airtight container at room temperature.
- Weekly Feeding: Feed the cake with 1 to 2 tablespoons of cherry brandy once a week until a few days before marzipanning and icing the cake to enhance flavor and moisture.
Notes
- Use a 20cm (8 inch) springform cake tin for best results; a 21cm (8.25 inch) tin also works well. A 23cm (9 inch) tin yields a slightly lower cake.
- For square tins, 20cm diameter corresponds to approximately 17.75×17.75cm (7×7 inch) and 23cm diameter to 20×20cm (8×8 inch).
- To store the cake long-term, wrap tightly in double layers of baking parchment and foil and keep in an airtight container at room temperature away from sunlight.
- The cake will keep well for 4-5 months at room temperature un-iced; alternatively, it can be frozen for up to a year. Always thaw to room temperature before decorating or eating.
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
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