Christmas Fruit Cake

4.35 from 64 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read my privacy policy.

Looking for the perfect holiday dessert? This moist Christmas fruit cake is super easy to make with simple ingredients and hardly any prep time. It’s beginner-friendly and totally foolproof, so you’ll have a rich, flavorful cake loaded with dried fruits and spices that’s perfect for the festive season or any special occasion.

English Christmas fruit cake with dried fruits.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Traditional Fruit Cake Recipe

Christmas fruit cake is a beloved British holiday dessert that’s loaded with dried fruits, nuts, and a splash of brandy to keep it nice and moist. That hint of brandy not only makes it taste great but also helps it last longer, so you can enjoy it throughout the festive season.

This moist Christmas fruit cake recipe is super easy because you boil the ingredients before baking, which boosts the richness of the flavors. I love having a slice with a glass of red wine or a cup of espresso. And don’t forget to brush the top with brandy for that classic holiday vibe!


Why You’ll Love This Recipe

  • Moist and tasty. This cake is all about being moist and full of flavor, thanks to the mix of dried fruits and spices.
  • Easy to make. With simple ingredients and an easy-to-follow process, even beginner bakers can whip this up without a hitch.
  • Flavor boosting trick. Boiling the ingredients before baking really amps up the flavors, making this cake recipe stand out from the rest.
  • Long-lasting goodness. The brandy not only adds a nice kick but also helps keep the cake fresh, so you can enjoy it long after the holidays.
Christmas fruitcake recipe with brandy cut into slices.

Christmas Fruit Cake Ingredients

Ingredients for moist fruit cake recipe.
  • Butter – adds a rich, creamy texture and keeps the cake nice and moist.
  • Eggs – help hold everything together and give the cake its structure, making it rise nicely.
  • Orange juice – adds a fresh, zesty flavor that brightens up the cake and keeps it moist.
  • Honey – natural sweetener that brings a unique taste and adds extra moisture to keep the cake tender.
  • Flour – gives the cake its structure and helps it hold its shape.
  • Milk powder – adds creaminess and enhances the cake’s texture, making it richer and more delicious.
  • Nutmeg – gives the cake a warm, aromatic flavor that makes it feel extra cozy.
  • Mixed spices – adds richness and gives the cake a festive, holiday feel.
  • Cinnamon powder – brings a sweet, warm flavor that complements the other spices.
  • Baking soda – helps the cake rise and keeps it light and fluffy.
  • Brandy – adds a lovely, rich flavor and helps keep the cake moist, plus it acts like a preservative for longer storage.

See the recipe card for full information on ingredients.


How To Make Christmas Fruit Cake

Sift the flour, milk powder, and spices in a bowl.

Step 1: Grease and line 5–6 mini loaf pans. Preheat the oven to 300°F (150°C). Sift the flour, milk powder, and spices together.

Combine mixed fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan.

Step 2: Combine the mixed fruits, butter, sugar, honey, orange juice, and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and simmer for about 5 minutes, stirring constantly. Remove the saucepan from the heat and let it cool.

Transfer the batter to a baking pan.

Step 3: Combine the eggs and gently beat them using a fork. Carefully stir the beaten eggs into the cooled cake mixture. Fold in the sifted ingredients, then spread the mixture evenly into the prepared pan. Bake for about 1 hour or until cooked through.

Place the Christmas fruit cake on a cooling rack and brush the top with brandy.

Step 4: Remove the cake from the oven and brush the top with brandy. Cover it tightly with aluminum foil. For the best flavor, let the cake sit for a few days to age before serving.


Baking Tips

  • Make sure to check if your spices are fresh because stale spices can make your cake taste bland, while fresh ones really boost the flavor!
  • Don’t skip sifting the flour, milk powder, and spices to aerate them and prevent clumping.
  • Make sure your eggs and butter are at room temperature for easier mixing and a smoother batter.
  • Mix gently when combining the wet and dry ingredients to avoid a dense cake; fold until just combined.
  • When brushing the cake with brandy, do it while the cake is still warm to help it soak up the liquid better.

Frequently Asked Questions

Can I use fresh fruits instead of dried ones?

While dried fruits are traditional for Christmas fruit cake, using fresh fruits can lead to a soggy cake. Sticking to dried fruits will help maintain the cake’s texture and flavor.

What alcohol is best for this cake?

It is best to use dark rum or brandy for this recipe. Brush 1-2 tablespoons over the cake right when it is removed from the oven.

How does aging the Christmas fruit cake affect its flavor?

Allowing the fruit cake to age helps the flavors meld together, resulting in a richer, more developed taste.

What’s the best way to wrap a fruit cake for storage?

To store, wrap the cake in brandy-soaked towels, and then wrap it tightly in aluminum foil or plastic wrap.

How long can I store my Christmas fruit cake?

If stored at room temperature, the cake will last about a month. In the fridge, it should keep for up to 6 months.

How many calories per serving?

This recipe has 912 calories per loaf.

A slice of Christmas fruit cake torn in half, showing the dried fruits and moist texture.

What To Serve With Christmas Fruit Cake

This moist and delicious cake is best served as a dessert. For a great holiday assortment, I recommend the following desserts.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.35 from 64 votes

Christmas Fruit Cake

Looking for the perfect holiday dessert? This moist Christmas fruit cake is super easy to make with simple ingredients and hardly any prep time. It’s beginner-friendly and totally foolproof, so you’ll have a rich, flavorful cake loaded with dried fruits and spices that’s perfect for the festive season or any special occasion.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 loaves
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 2 1/3 cups all-purpose flour
  • 2 tablespoons milk powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mixed spices
  • 1 teaspoon cinnamon powder
  • 7 cups mixed dried fruits, chopped (Please refer to Notes for preparation method)
  • 2 sticks butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 teaspoon baking soda
  • 4 large eggs

Instructions 

  • Grease and line 5–6 mini loaf pans. Preheat the oven to 300°F (150°C). Sift the flour, milk powder, and spices together.
  • Combine the mixed fruits, butter, sugar, honey, orange juice, and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and simmer for about 5 minutes, stirring constantly. Remove the saucepan from the heat and let it cool.
  • Combine the eggs and gently beat them using a fork. Carefully stir the beaten eggs into the cooled cake mixture. Fold in the sifted ingredients, then spread the mixture evenly into the prepared pan. Bake for about 1 hour or until cooked through.
  • Remove the cake from the oven and brush the top with brandy. Cover it tightly with aluminum foil. For the best flavor, let the cake sit for a few days to age before serving.

Notes

  • Make sure to check if your spices are fresh because stale spices can make your cake taste bland, while fresh ones really boost the flavor!
  • Don’t skip sifting the flour, milk powder, and spices to aerate them and prevent clumping.
  • Make sure your eggs and butter are at room temperature for easier mixing and a smoother batter.
  • Mix gently when combining the wet and dry ingredients to avoid a dense cake; fold until just combined.
  • When brushing the cake with brandy, do it while the cake is still warm to help it soak up the liquid better.
 
To prepare 2-3 weeks in advance:
Combine 7 cups of chopped mixed fruits, such as raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel, and glazed cherries, with 1 cup of your choice of nuts (like almonds, hazelnuts, pecans, or pistachios). Pour 1 to 1.5 cups of brandy or rum over the mixture. Store it in an airtight container for 2-3 weeks before using.

Nutrition

Serving: 6loaves, Calories: 912kcal, Carbohydrates: 143g, Protein: 12g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 207mg, Sodium: 508mg, Potassium: 537mg, Fiber: 6g, Sugar: 95g, Vitamin A: 2066IU, Vitamin C: 27mg, Calcium: 115mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





104 Comments

  1. Patricia says:

    5 stars
    I tried this recepi, and the cake tasted really great. Everyone who tried the cake said it tasted really good. Thanks for sharing the recepi.

    1. Rasa Malaysia says:

      Thank you for your comment, Patricia. I am happy to know the cake was well-liked.

  2. Marie says:

    In step 3, do I leave the mixed fruit in the brandy or do I need to drain the fruit first?

    1. Bee Yinn Low says:

      Drain.

  3. Suzanna says:

    Will there be a need to drain the 7 cups of fruit/nuts that have been soaking in the brandy, prior to mixing them into the cake batter? Thank you

    1. Bee Yinn Low says:

      Just follow the instructions.

  4. Rajam says:

    Hi. Instead of using 5 to 6 mini baking trays what other size can I use for whole cake? 8″ or 9″ square

    1. Rasa Malaysia says:

      Yes.

  5. ROSIE says:

    HI! DO WE HAVE TO ADD THE POWDERED MILK?

  6. Kawtamy Gangadaran says:

    Hi Rasa Malaysia, I am interested on trying your fruit cake recipe as your chocolate cake recipe was a hit at home. May I know2 sticks of butter equivalent to how many grams of buttet please..
    Hope you could reply me beforr Christmas.
    Thank you for the good recipes.

    1. Rasa Malaysia says:

      You can easily Google for questions like this but it’s:

      half (1/2) stick of Butter 4 tbsp 56.7 g
      1 stick of Butter 8 tbsp 113.4 g
      2 sticks of Butter 16 tbsp 226.8 g
      4 sticks of Butter 32 tbsp 453.6

  7. Florence says:

    Is a good recipe. Love it. Can I replace brandy with cherry brandy?

    1. Rasa Malaysia says:

      Sure you can try!

      1. Dawn says:

        What is the mixed spices please

        1. Rasa Malaysia says:

          It’s a McCormick product you can find in the spice bottles aisle in grocery stores.

        2. Jane says:

          Can I have the measurements in gram?

  8. AnnC says:

    Hi Bee, can I minus off the honey? Thanks.

  9. Katherine says:

    Always loved your recipes! They are awesome! Can I change Brandy to XO?

    1. Rasa Malaysia says:

      Sure!

  10. Tejaswini says:

    Hi Bee…love ur recipes..all time fav is the butter cake..is it possible for u to give me the measurements in grams for the cup measures…it will really be helpful..Thanks?