prep time: 24 hrs | bake time: 40 min | total time: 2 days
Nothing screams Christmas quite like fruit cake! This Christmas Fruit Cake is filled with holiday cheer, nuts and boozy fruits. Soaking the fruits in alcohol is totally optional but really elevates this dish and makes it stand out amongst the others! Regardless if you use alcohol or orange juice; soaking your dried fruits helps make this cake as moist and delicious as possible. I make this Christmas Fruit Cake every year and it’s always my mission to make it better than the last – getting the best flavor and texture possible is what I have finally accomplished which is why I am sharing it with you now! My husband absolutely loved this season’s version and I couldn’t agree more, the 24 hour fruit soak really did elevate this recipe and while it might require a bit of planning – it is totally worth it!
You can customize this cake to fit your personal desires or to cater to any allergies, it can easily be made dairy free and you can use any fruits or nuts you prefer. Layered with warm spices, molasses, and a medley of dried fruits and nuts, this cake is versatile enough for both casual snacking and elegant holiday gatherings. Let’s bake the perfect Christmas Fruit Cake that’s as rich in flavor as it is in tradition. With this Christmas Fruit Cake, your holiday baking is sure to be a hit!
Fruit cake has been a Christmas tradition for centuries, thanks to its long shelf life and luxurious ingredients like dried fruits, nuts, and warming spices. Originally made with spirits to preserve it for months, fruit cakes were often gifted as symbols of celebration and abundance during the festive season. Today, it remains a holiday staple, cherished for its rich, nostalgic flavors and festive appeal.
What You’ll Need to Make This Fruit Cake
Combine dried fruits like raisins, currants, cranberries, chopped dates, candied orange peel, and sliced almonds in a large mixing bowl. Warm your chosen liquid—rum, brandy, or freshly squeezed orange juice—and pour it over the mixture. Stir gently to ensure every piece is evenly coated. Cover the bowl with plastic wrap or a lid and let the fruits soak for at least 24 hours at room temperature or in the fridge. This step allows the fruits to plump up, absorb the liquid, and develop rich, festive flavors.
In a large mixing bowl, sift together the all-purpose flour, cinnamon, nutmeg, ginger, and salt. This ensures the spices are evenly distributed and eliminates any lumps. Stir in the light brown sugar and orange zest, mixing thoroughly to infuse the batter with sweetness and citrusy aroma.
Gently fold the soaked fruit and nut mixture into the dry ingredients. Tossing the fruits in the flour mixture helps prevent them from sinking to the bottom during baking.
In a separate bowl, combine molasses, oil, and vanilla extract, stirring until smooth. Mix the baking soda into the milk (this will foam slightly) and add it to the wet ingredients. Pour the wet ingredients into the dry mixture, stirring gently until you have a smooth, thick batter. Be careful not to overmix, as this could make the cake dense.
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper. For smaller cakes, divide the batter between two 4-inch pans. Pour the prepared batter into the pan, spreading it evenly with a spatula.
Decorate the top of the cake by arranging cherries and sliced almonds on top for a festive look. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven and the size of your pans, so keep an eye on the cake.
Once baked, allow the cake to cool completely in the pan. Removing it too soon can cause the cake to break or crumble. After cooling, brush the top of the cake with rum, brandy, or maple syrup to lock in moisture and add an extra layer of flavor. For best results, let the cake rest overnight before slicing. This allows the flavors to meld beautifully.
Store your fruit cake in an airtight container at room temperature for up to a week. In warmer climates, refrigerate to prevent it from going bad. For longer storage, wrap tightly in plastic wrap & aluminum foil and freeze for up to 3 months.
This Christmas Fruit Cake is the perfect dessert for any holiday gathering. You could enjoy it during the day with coffee or save it for after Christmas dinner as a beautiful dessert centerpiece. It also pairs well with whipped cream, vanilla custard or vanilla ice cream. You could even wrap portions as thoughtful holiday gifts for friends and family.
You’ll love this Christmas Fruit Cake for its versatility as it can be made boozy or non-alcoholic to suit any preference. Eggless and vegan-friendly, it’s perfect for those with dietary restrictions without compromising on flavor. Packed with fruits, nuts, and warm spices, it’s rich, moist, and ideal for gifting or sharing during the festive season.
This can happen if the batter is overmixed or the oven door is opened too early.
Christmas cake typically refers to a spiced fruit cake enjoyed during the holidays, often soaked in alcohol for preservation.
Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Not necessarily, but it should be stored in the fridge in warm climates.
When stored properly, it can last up to a week at room temperature or up to 3 months in the freezer.
This may occur if there wasn’t enough liquid in the batter or if the cake was overbaked.
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2 Responses
Eccellente 🔝🔝
Hi Anna,
Thank you!!