Fruit cake holds a special place in my heart—it’s more than just a dessert; it’s a piece of my family’s history. Every year, as the holiday season begins, I pull out my grandmother’s handwritten recipe, worn with time and love. She believed that a well-made traditional fruit cake was the essence of Christmas. Let’s spread the magic of the holiday together!

Why This Fruit Cake Is My All-Time Favorite Christmas Cake

The flavor ages like fine wine: What I adore about this fruit cake is how the flavors evolve and deepen as it sits. The blend of dried fruits, warm spices, and a splash of cherry brandy creates a symphony of festive goodness that matures beautifully. Feeding it weekly with a touch of your chosen liquid makes it even richer.

It’s effortless yet rewarding for bakers: As a baker, I’m always on the lookout for recipes that deliver maximum “wow” with minimal stress, especially when the hectic festive season rolls around. This cake does just that! No soaking fruit for days or complicated steps—just simmer, stir, and bake. It’s a forgiving recipe, too, making it perfect even if you’re juggling a packed December to-do list.

A cake that lasts: For busy bakers like us, knowing you have a crowd-pleasing dessert ready and waiting whenever the occasion calls is a game-changer. Believe it or not, this cake can sit out for months if properly wrapped and stored. Whether you bake it early to avoid holiday stress or enjoy leftovers long into the New Year, its shelf life is impressive.

6 Basic Steps To Make Christmas Fruit Cake

Step 1

Start by taking your largest saucepan and adding butter, brown sugar, mixed dried fruits, glacé cherries, dried cranberries, orange zest, orange juice, and lemon zest. Pour in most of the cherry brandy, saving just a little for later.

Here’s an important tip: many bakers recommend soaking dried fruits ahead of time, but I’ve found simmering them with butter and liquids works even better!

It plumps up the fruit beautifully without leaching out its natural flavors. Gently heat the mixture until it bubbles, then let it simmer for about 10 minutes, stirring occasionally. The aroma alone will convince you this cake is a winner.

Step 2

Once your fruit mixture has simmered, let it cool for about 30 minutes. While it’s cooling, prepare your cake tin. I usually use an 8-inch springform pan lined with parchment paper.

For a clean, fuss-free finish, I recommend lining the sides with parchment that extends about two inches above the tin’s rim.

If you’re working with a slightly larger or smaller tin, don’t worry—this recipe is forgiving. A 9-inch tin will give you a shorter cake, but it’s just as delicious.

Step 3

Once the fruit mixture is cool to the touch, stir in the ground almonds and eggs, making sure everything is well incorporated.

Then fold in the dry ingredients: flour, baking powder, and a fragrant mix of spices like cinnamon, mixed spice, and allspice.

This batter is thick and luscious—perfect for a cake that’s dense with flavor and festive cheer.

Step 4

Pour the fruit cake batter into your prepared tin and smooth the top with a spatula. Bake in a preheated oven at 300°F (150°C) for 45 minutes.

Then lower the heat to 275°F (140°C) and bake for another 60 to 90 minutes, depending on your oven.

You’ll know the cake is ready when the top is a deep, golden brown, and a skewer inserted into the center comes out clean.

If the top starts to darken too much before the cake is fully baked, simply cover it loosely with foil to prevent over-browning.

Step 5

As soon as the cake comes out of the oven, grab a skewer and poke a dozen holes across the top.

Drizzle the reserved cherry brandy over the warm cake, allowing it to soak in. This step not only adds moisture but also infuses the moist cake with even more holiday flavor.

Step 6

After the cake has cooled completely on a wire rack, remove it from the tin and wrap it snugly in parchment and foil. Place it in an airtight container and store it at room temperature.

Here’s the secret to keeping your cake perfect: feed it a tablespoon or two of cherry brandy every week until it’s time to decorate (I’ll share the details later). Not only does this keep it moist, but it also gives you an excuse to savor the anticipation of Christmas!

Let’s make your Christmas dinner even more wholesome with other desserts like peppermint bark, mint chocolate cake, and gingerbread cake!

Some Baking Notes

Store & Feed The Christmas Cake

The secret to a long-lasting and irresistibly moist Christmas cake lies in proper storage and weekly “feedings.” After the cake has cooled, wrap it tightly in a double layer of parchment and foil to lock in freshness.

Store it in an airtight container, away from sunlight—your pantry or a cupboard works perfectly.

Every week, I lovingly unwrap the cake and brush it with a tablespoon or two of cherry brandy. It’s a little ritual that keeps the cake bursting with flavor. By Christmas, it’s so rich and tender that it practically melts in your mouth.

Spice Up The Classic Fruit Cake

While the basic dried fruit mix is always reliable, I love experimenting with combinations that reflect my personality—or the season! Candied lemon peel and dried cherries are my go-to additions for a tart twist, but I’ve also used diced ginger and dried apricots for a hint of warmth.

Dried pineapple and figs can bring tropical notes, too. What’s great about this recipe is how forgiving it is—you can truly make the cake your own. The spiced batter ties everything together beautifully, making every variation a guaranteed hit.

Alcohol For The Win

Let’s be honest; the spirit can make or break a good fruit cake. Cherry brandy is my favorite—it’s sweet and festive and gives the cake a rich, fruity depth.

But sometimes, I mix things up with spiced rum for its cozy holiday warmth or a splash of Grand Marnier for a citrusy zing. The best part? You don’t need expensive bottles; the cake’s bold flavors mask the difference between premium and budget-friendly options.

I’ve even paired cherry brandy with amaretto for a subtle cherry-almond sweetness—it’s pure magic in every bite.

FAQs

Can I make an alcohol-free Christmas cake?

Absolutely! For a non-alcoholic version, replace the cherry brandy with alternatives like orange juice, apple juice, or cold tea. You can also “feed” the cake weekly with these liquids. Just be sure to bake it no earlier than November, as non-alcoholic versions have a shorter shelf life.

How long does the cake sit out?

When wrapped properly in parchment and foil and stored in an airtight container, the cake can sit out for up to 5 months. Alcohol-fed cakes last longer due to their preservative qualities, while non-alcoholic versions should be consumed within a couple of months for the best flavor.

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This cake isn’t just a dessert; it’s a celebration. Let me know how it turns out—I can’t wait to hear your stories! ❤️