If you are searching for a cozy, timeless dessert that instantly brings holiday cheer, look no further than the Christmas Fruit Cake: A Festive Classic Recipe. This cake combines a rich blend of dried fruits, warm spices, and buttery goodness into every bite. Whether served freshly baked or aged to deepen its flavors, this fruit cake has been a beloved tradition for generations, filling kitchens with aromatic warmth and hearts with festive spirit.
Ingredients You’ll Need
The beauty of this Christmas fruit cake lies in its thoughtfully simple yet essential ingredients. Each element plays a crucial role: from the soft butter creating moistness, the brown sugar adding caramel depth, to the medley of dried fruits bringing bursts of natural sweetness and texture. The spices infuse warmth, while the optional rum touches on tradition and richness.
- 1 cup unsalted butter (softened): Ensures a moist and tender crumb.
- 1 cup brown sugar (packed): Adds caramel notes and sweetness.
- 4 large eggs: Bind everything together and provide structure.
- 2 cups all-purpose flour: Forms the cake’s base and body.
- 1 teaspoon baking powder: Helps the cake rise gently without heaviness.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon ground cinnamon: Brings classic, comforting spice.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty warmth.
- 1/4 teaspoon ground cloves: Provides a fragrant, festive kick.
- 1/2 cup orange juice: Offers moisture and bright citrus notes.
- 1 tablespoon orange zest: Intensifies the fresh orange aroma.
- 1 teaspoon vanilla extract: Rounds out flavors with a sweet undertone.
- 2 cups mixed dried fruit (raisins, currants, chopped dates): The heart of the cake’s chewy, juicy texture.
- 1 cup candied cherries (halved): Adds colorful bursts and tangy sweetness.
- 1 cup candied pineapple (chopped): Brings tropical sweetness and chewiness.
- 1 cup chopped nuts (walnuts or pecans): Introduces crunch and a toasty flavor.
- 1/4 cup dark rum or brandy (optional, for soaking): Infuses deep warmth and complexity if you choose to age the cake.
How to Make Christmas Fruit Cake: A Festive Classic Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 300°F (150°C) to ensure a slow, even bake which is crucial for this dense fruit cake. Grease a 9-inch loaf pan or an 8-inch round cake pan thoroughly and line it with parchment paper. This preparation prevents sticking and protects the tender cake during its long bake time.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This process not only dissolves the sugar slightly but also incorporates air, leading to a more tender crumb. Patience here sets the foundation for a beautifully textured cake.
Step 3: Add Eggs Gradually
Incorporate the eggs one at a time, beating thoroughly after each addition. This gradual mixing helps emulsify the eggs with the butter and sugar base, creating a smooth, stable batter that will hold the fruit and nuts evenly without sinking.
Step 4: Combine Dry Ingredients
Whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl. This evenly distributes the raising agent and spices, which ensures a uniform rise and flavor throughout your Christmas fruit cake.
Step 5: Alternate Adding Dry Ingredients and Orange Juice
Gradually fold the dry ingredients into the wet mixture, alternating with the orange juice. Adding the liquid in parts keeps the batter from becoming too stiff and integrates the bright, fresh citrus flavor perfectly throughout the cake.
Step 6: Stir in Zest, Vanilla, Fruits, and Nuts
Next, fold in orange zest, vanilla extract, your mixed dried fruits, candied cherries, candied pineapple, and nuts. Be gentle yet thorough to evenly disperse all these colorful and flavorful ingredients, guaranteeing each slice is bursting with festive character.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top to an even surface. Bake slowly for 2 to 2.5 hours. The low temperature allows the dense cake to cook through without drying out or burning the sugars. To test doneness, insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Optional Aging
Allow your cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. If you want a more traditional, deep flavor, brush the cooled cake with rum or brandy and wrap it tightly in foil. Store it in a cool place, refreshing the alcohol weekly to keep it moist and flavorful as it ages.
How to Serve Christmas Fruit Cake: A Festive Classic Recipe
Garnishes
A simple dusting of powdered sugar over the top instantly enhances your fruit cake’s festive look. For an elegant touch, decorate with whole candied cherries or small sprigs of holly (make sure they are non-toxic and just for decoration). These bright accents truly make your cake stand out on any holiday dessert table.
Side Dishes
This fruit cake pairs beautifully with a generous spread of clotted cream or softly whipped cream. A scoop of vanilla ice cream or a drizzle of brandy butter adds a luscious contrast to the spicy sweetness of the cake, making your celebration that much richer and more indulgent.
Creative Ways to Present
Wrap slices individually in parchment paper tied with festive ribbon for gifting or serving at parties. Alternatively, place thin slices on a wooden board alongside nuts, cheeses, and spiced mulled wine for a playful holiday charcuterie board twist that allows guests to nibble and savor at leisure.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in aluminum foil or airtight containers to lock in moisture and flavor. Stored properly, this cake stays moist and delicious for up to 2 weeks at room temperature, making it perfect for holiday preparations in advance.
Freezing
If you want to keep your Christmas Fruit Cake for longer, freezing is a fantastic option. Wrap it securely in plastic wrap and then foil to avoid freezer burn. It freezes well for up to 3 months—just thaw slowly in the refrigerator before serving for best texture.
Reheating
While this cake is lovely at room temperature, warming slices gently in a low oven (about 250°F or 120°C) for 10-15 minutes refreshes the flavors and softens the texture, making it feel freshly baked and comforting, just like the first slice out of the pan.
FAQs
Can I make this Christmas Fruit Cake without alcohol?
Absolutely! You can substitute the rum or brandy with extra orange juice or apple juice for soaking, which keeps the cake moist while making it family-friendly and suitable for all ages.
How long can I age the cake for the best flavor?
Many people age their fruit cakes for 2 to 4 weeks, brushing with alcohol or juice weekly. This process deepens the flavors and moistens the cake, but you can enjoy it freshly baked if you prefer a more straightforward taste.
Can I use nuts other than walnuts or pecans?
Yes, feel free to swap in almonds, hazelnuts, or even pistachios depending on your preference. Just chop them roughly to maintain the delightful crunch and nutty character.
Is it okay to add more dried fruit or candied items?
You can customize the fruit mix to suit your taste; just be mindful to keep the overall volume balanced so the cake holds together well without being too heavy or dense.
What is the best way to slice this dense fruit cake?
Use a serrated knife and slice gently with a sawing motion to avoid squashing the cake. Serving chilled can also help achieve cleaner slices.
Final Thoughts
There is something truly magical about the Christmas Fruit Cake: A Festive Classic Recipe that makes it a standout at holiday gatherings. Its rich flavors, heirloom fruits, and timeless spices come together to create not just a dessert but a cherished tradition worth sharing. I can’t wait for you to try this recipe and bring a little extra warmth and sweetness to your festive celebrations.
Print
Christmas Fruit Cake: A Festive Classic Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Christmas Fruit Cake is a festive classic, rich with dried fruits, nuts, and warm spices. Perfect for the holiday season, it combines the buttery texture of a traditional cake with the vibrant flavors of candied cherries, pineapple, and a hint of rum or brandy for aging. Easy to prepare and even easier to enjoy, this cake tastes better as it matures, making it an ideal make-ahead holiday dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup dark rum or brandy (optional, for soaking)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Fruits and Nuts
- 2 cups mixed dried fruit (raisins, currants, chopped dates)
- 1 cup candied cherries (halved)
- 1 cup candied pineapple (chopped)
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or an 8-inch round cake pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, which will help create a tender cake texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure a smooth and well-incorporated batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with orange juice. This gradual mixing helps keep the batter light and prevents lumps.
- Add Flavorings: Stir in the orange zest and vanilla extract to infuse the cake with citrus and sweet vanilla aromas.
- Fold in Fruits and Nuts: Gently fold in the dried fruit, candied cherries, candied pineapple, and chopped nuts until evenly combined, ensuring every bite has a balanced mix.
- Fill Pan and Bake: Spoon the batter into the prepared pan and smooth the top. Bake for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10–15 minutes, then remove it and transfer to a wire rack to cool completely to room temperature.
- Optional Aging: If desired, brush the cooled cake with rum or brandy and wrap tightly in foil or plastic wrap. Age the cake for weeks to develop richer flavors, brushing occasionally with alcohol or fruit juice for moisture.
Notes
- This fruit cake can be made weeks in advance and stored wrapped in foil for enhanced flavor.
- For a moist, flavorful cake, brush it weekly with rum or fruit juice during storage.
- For a non-alcoholic version, omit the rum or brandy and use orange juice for soaking.
