Full of cozy nostalgia and a treasure trove of fruits and spices, the Traditional Christmas Fruit Cake is more than just a festive treat—it’s a wonderful way to bring family and friends together year after year. This iconic holiday centerpiece, packed with candied cherries, pineapple, currants, and a sunburst of citrus, takes a bit of patience, but every slice rewards you with rich flavors and a tender crumb. Whether you’re an old pro or a fruit cake skeptic, I promise the magic of this homemade classic will win over every guest gathered around your table!
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the long ingredient list intimidate you! Each item here is a building block, layering richness, warmth, color, and texture into your Traditional Christmas Fruit Cake. Pick the very best dried fruits and candied pieces—they’re the true stars of this delicious celebration.
- 2 cups mixed dried fruit (raisins, currants, chopped dates): This trio brings hearty sweetness, chewy texture, and classic fruit cake flavor.
- 1 cup chopped candied cherries: Adds cheerful color and a festive, candy-like burst in every bite.
- 1 cup chopped candied pineapple: Offers tangy, tropical flavor that makes the cake bright and irresistible.
- 1/2 cup chopped nuts (walnuts or pecans): A little crunch and rustic, toasty depth—choose your favorites or a bit of both.
- 1/2 cup brandy or orange juice: Brandy gives richness and preserves the cake, but orange juice keeps it kid-friendly and just as tasty.
- 1 cup unsalted butter (softened): Essential for a tender, moist crumb and luscious mouthfeel.
- 1 cup brown sugar (packed): For mellow sweetness and hints of caramel in the cake.
- 4 large eggs: Bind everything together and help the cake rise just enough.
- 1 3/4 cups all-purpose flour: The sturdy framework that holds all the fruit, nuts, and love.
- 1/2 teaspoon baking soda: A small lift to balance out all the dense, moist ingredients.
- 1/2 teaspoon salt: Makes all the flavors come alive. Don’t skip this!
- 1 teaspoon ground cinnamon: A warming spice that’s synonymous with Christmas.
- 1/2 teaspoon ground nutmeg: Adds depth and a cozy, nutty fragrance.
- 1/4 teaspoon ground cloves: For a hint of festive, spicy intensity.
- 1/2 cup molasses: Makes the crumb moist and deliciously dark.
- Zest of 1 orange: Fresh citrus oil brightens up the richness of the cake.
- Zest of 1 lemon: Adds a sunny zip, lifting all the flavors.
How to Make Traditional Christmas Fruit Cake
Step 1: Soak the Fruits and Nuts
Combine your mixed dried fruits, candied cherries, candied pineapple, and chopped nuts in a large bowl. Pour in the brandy or orange juice, then give everything a gentle toss so flavors begin to mingle. Cover and let it all soak for at least 2 hours (but truly, the longer, the better—overnight is perfect!). This resting time plumps up the fruit and infuses them with flavor, guaranteeing a gorgeously moist Traditional Christmas Fruit Cake.
Step 2: Prepare the Pan and Preheat the Oven
Once your fruit is plump and your kitchen smells heavenly, preheat the oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper. Lining the pan thoroughly is key—fruit cakes love to stick, and a parchment sling makes unmolding a breeze.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This simple creaming step is your ticket to a tender crumb, so take your time and enjoy the transformation!
Step 4: Add Eggs and Flavorings
Crack in the eggs one by one, beating well after each addition. Patience here pays off with a cake that rises evenly. Next, in goes the molasses, orange zest, and lemon zest—your kitchen will instantly burst to life with holiday aromas.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. These dry ingredients add structure and that beloved spiced warmth, balancing out the sweet and fruity notes.
Step 6: Combine Batter and Fold in Fruit
Gradually stir your dry ingredients into the butter mixture until just combined—don’t overmix! Finally, gently fold in the soaked fruit and any remaining soaking liquid. The Traditional Christmas Fruit Cake batter should look rich, thick, and generously studded with jewels of fruit and nuts.
Step 7: Bake
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 2 to 2 1/2 hours. The best Traditional Christmas Fruit Cake is baked slow and low, giving all those flavors a chance to meld. It’s done when a toothpick inserted in the center emerges clean. Cool for 20 minutes in the pan, then tip out onto a wire rack to cool completely.
How to Serve Traditional Christmas Fruit Cake
Garnishes
Dress up your cake with a cheerful dusting of powdered sugar, or arrange extra candied cherries and nuts in a pretty pattern on top for that classic, holiday party look. For a sparkling finish, brush the surface with warm apricot glaze—it’ll shine like a Christmas star!
Side Dishes
If you want to take things over the top, pair each slice with softly whipped cream, a scoop of vanilla ice cream, or a wedge of sharp, crumbly cheddar cheese for a fun British twist. A mug of spiced tea or a glass of mulled wine rounds out every bite perfectly.
Creative Ways to Present
Turn your Traditional Christmas Fruit Cake into beautiful edible gifts by baking in mini loaf pans, then wrapping them in parchment and festive ribbon. Or, for a dramatic centerpiece, stack two or three cakes of different sizes and tie with a wide velvet bow! Thick slices also look lovely on a rustic wooden board alongside bowls of dried fruits and nuts.
Make Ahead and Storage
Storing Leftovers
Fruit cake only gets better after a few days—as the flavors mellow and deepen, each bite becomes more irresistible. Wrap leftover Traditional Christmas Fruit Cake tightly in plastic wrap, then in foil, and keep it in a cool, dry spot. It’ll stay fresh for up to two weeks, and the flavor will only improve.
Freezing
Want to enjoy Christmas in July? This cake freezes beautifully! Wrap the cooled cake in a double layer of plastic wrap and then foil, then tuck it into an airtight container. It’ll rest happily in the freezer for up to three months. Thaw overnight in the fridge before serving.
Reheating
Traditional Christmas Fruit Cake truly shines at room temperature, allowing all its glorious flavors to bloom. But if you’re in the mood for something extra-comforting, warm slices gently in a low oven (about 275°F) for 10 minutes, or microwave briefly on low power until just heated through.
FAQs
Can I make this Traditional Christmas Fruit Cake alcohol-free?
Absolutely! Just swap brandy for orange juice. You’ll get a bright, fresh note instead of the traditional warmth, but the cake stays perfectly moist and flavorful.
Why does fruit cake have to age?
Aging allows all the fruits, nuts, and spices to mingle and develop a richer, more complex flavor. Think of it as letting a great story unfold—each day gets more delicious!
How can I tell when the cake is done?
Insert a toothpick deep into the center. If it comes out clean or with just a few moist crumbs, your Traditional Christmas Fruit Cake is ready to come out of the oven.
Can I use different fruits or nuts?
Definitely! Feel free to experiment. As long as you keep the total amount of fruit and nuts the same, you can get creative with what’s in your pantry. Just avoid overly juicy fruits, which might add too much moisture.
How far in advance do I need to make Traditional Christmas Fruit Cake?
It’s best made at least a week ahead, so the flavors have time to develop and mellow. But even if you’re short on time, it will still be delicious the day it’s baked—just extra moist and vibrant after a little aging.
Final Thoughts
There’s nothing quite like sharing a homemade Traditional Christmas Fruit Cake with the people you love. I hope this recipe brings a little extra magic (and lots of compliments!) to your holiday table. Give it a try—your new favorite tradition might just be a slice away.
Print
Traditional Christmas Fruit Cake Recipe
- Total Time: 2 hours 45 minutes (plus soaking and aging)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich and festive flavors of a Traditional Christmas Fruit Cake. This classic holiday treat is packed with a delightful mix of dried fruits, nuts, and warm spices, all soaked in brandy for a moist and flavorful finish.
Ingredients
Mixed Dried Fruit:
2 cups mixed dried fruit (raisins, currants, chopped dates)
Candied Cherries:
1 cup chopped candied cherries
Candied Pineapple:
1 cup chopped candied pineapple
Nuts:
1/2 cup chopped nuts (walnuts or pecans)
Brandy or Orange Juice:
1/2 cup brandy or orange juice
Butter:
1 cup unsalted butter (softened)
Brown Sugar:
1 cup brown sugar (packed)
Eggs:
4 large eggs
Flour:
1 3/4 cups all-purpose flour
Baking Soda:
1/2 teaspoon baking soda
Salt:
1/2 teaspoon salt
Spices:
1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
Molasses:
1/2 cup molasses
Orange Zest:
zest of 1 orange
Lemon Zest:
zest of 1 lemon
Instructions
- Soak the Fruits: Combine mixed dried fruits, cherries, pineapple, nuts, and brandy or juice. Let sit for at least 2 hours.
- Preheat and Prepare: Preheat oven to 300°F. Grease and line a cake pan.
- Make the Batter: Cream butter and sugar, add eggs, then mix in molasses, zest. Combine dry ingredients and fold into the wet mixture. Add soaked fruits.
- Bake: Pour batter into the pan and bake for 2-2 1/2 hours. Cool before serving.
Notes
- Enhance flavor by brushing with extra brandy and aging for a week.
- Can be frozen for longer storage.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
