The Best Christmas Fruit Cake Recipe You’ll Want to Make Every Year!
Baking a fruit cake at Christmas has always been a big deal in my house. The smell of spices, dried fruits, and a hint of citrus feels like a warm hug on a chilly holiday morning. Over the years, I’ve tried a bunch of recipes, but this one keeps coming out on top. The rich flavours and moist texture are pretty tough to beat, and I love that it slices cleanly without crumbling everywhere.
This recipe is actually pretty simple, so you don’t have to be a pro baker to nail it. It comes together with easy to find ingredients and gives you super tasty results. Whether you’re looking for a cake to share at a family get together or something to enjoy with tea on a quiet afternoon, this fruit cake is a solid choice. The traditions of holiday baking bring everyone together, and whipping up this cake is the perfect way to get into the spirit.
Why This Fruit Cake is Worth Making
- No overnight soaking needed. The fruits are plumped up in minutes, not days.
- Loaded with festive flavour. You get sweet, tangy, and nutty notes all in one bite.
- Makes a perfect gift. Wrap it up, and you’ve got a thoughtful homemade present.
- Moist and not too dense. Easy to slice, with a great crumb and just the right chewiness.
Fruit cake is a popular treat in many cultures for good reason. The texture and flavour really come to life after a day or two, making it a wonderful make-ahead option for busy holiday weeks. A well-wrapped fruit cake can be sent to family members or friends far away so everyone can taste a little Christmas cheer. If you want a cake that stays moist, tastes better as it sits, and brings back memories, this recipe is a winner.
Ingredients List
Here’s everything you’ll need to bake this holiday fruit cake:
- 2 cups mixed dried fruit (such as currants, raisins, chopped apricots, and cranberries)
- 1/2 cup chopped dried dates or figs
- 1/2 cup mixed candied peel
- 3/4 cup unsalted butter (room temperature)
- 1 cup brown sugar
- 3 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- zest and juice of 1 orange
- 1/4 cup apple juice or orange juice (extra for brushing if you want a glossy finish)
- 3/4 cup chopped walnuts or pecans
- Optional: 2 tablespoons dark rum or brandy (for a bolder flavour)
Gathering your ingredients before you get started will help things go smoothly and keep your holiday baking stress free.
How to Make This Christmas Fruit Cake
1. Prep and Preheat
Start by preheating your oven to 325°F (160°C). Grab a 9 inch round cake pan or a loaf pan, line it with parchment, and grease the paper for easy cake removal later on.
2. Quick Soak the Fruit
Combine the dried fruits, candied peel, orange zest, and juice in a small pot. Pour in the apple juice (plus the rum or brandy if using). Warm over low heat for about 5 minutes, stirring now and then. When the fruit looks plump and glossy, set it aside to cool. This step is a real time saver and brings out the flavour.
3. Cream Butter and Sugar
Using a big bowl and a sturdy spoon (or a mixer if you like), cream the butter and sugar together until it’s light and fluffy. Add the eggs, one at a time, mixing well after each so everything comes together nicely.
4. Mix the Dry Ingredients
Whisk the flour, baking powder, salt, cinnamon, nutmeg, and allspice in a separate bowl. Stir in the nuts. This allows the nuts to get a light coating of flour, helping them stay nicely spread out in the finished cake.
5. Combine and Stir
Add the cooled fruit mixture and any leftover juice to the butter mix. Fold in the dry ingredients until you get a thick, sticky batter. Don’t worry if it looks dense, that’s just right for fruit cake. Spoon the batter into your prepared pan and smooth out the top. Press down gently to even things out.
6. Bake it
Bake for 75 to 90 minutes, checking at the one hour mark. The cake is done when a toothpick comes out mostly clean. A little moisture from the fruit is okay. If the top is browning too fast, lay a piece of foil over it for the last half hour. If you’re baking smaller cakes, check for doneness after about 35 to 40 minutes.
7. Cool and Finish
Let the cake cool in the pan for about 15 minutes, then move it to a rack to cool all the way. If you want a glossy finish, brush the top with extra juice or a splash of rum. Wrap the cooled cake in parchment and tin foil; it actually tastes even better after a day or two. If giving as a gift, you can tie on a ribbon for a festive touch.
Tips, Swaps, and Fun Add Ins
- Swap the juice for black tea if you like an earthier flavour.
- Add chopped dark chocolate for a sweet twist. Chocolate adds a next-level cool vibe to fruit cake.
- Try swapping walnuts for pistachios or almonds for different flavour.
- You can make mini fruit cakes using muffin tins. Just reduce the baking time accordingly.
- For a non-alcoholic version, skip the rum and add more juice. The flavour will still be great.
- Mix in some variety with dried pineapple, cherries, or ginger if you want your own personal flair.
There’s a lot of ways to mix in some variety and put your own stamp on this classic. If you stumble upon a new combination you love, don’t be shy to share your ideas with friends or family. The best recipes are the ones that grow and change in your own kitchen!
Frequently Asked Questions
Q: How should I store this fruit cake?
Keep it tightly wrapped in parchment and foil at room temperature. It stays fresh for up to a week and actually gets a little tastier as it ages. For longer storage, wrap it well and freeze it for up to three months. Thaw overnight at room temp before serving.
Q: Can I make this cake ahead of time?
Definitely. Fruit cake is super handy for prepping ahead. The flavours get even deeper after a couple of days.
Q: Do I have to use nuts?
Nope! If you have allergies or just prefer not to, you can leave them out or swap in sunflower or pumpkin seeds for some crunch.
Q: Can I add different spices?
Sure. Feel free to add ginger or swap in cardamom if you like experimenting. I sometimes add a pinch of black pepper for a subtle kick. Feel free to jump into spice swaps to make it your own.
Happy Holiday Baking!
Give this fruit cake recipe a go this Christmas and watch it become a favourite at your table. Whether you enjoy it with a mug of hot tea or give it as a festive gift, I’d love to hear how it turns out for you. If you find any awesome tweaks or new combos, share your thoughts below. Hope your kitchen smells amazing and your holidays are extra sweet! Enjoy baking, have lots of fun, and make some sweet new memories this season.