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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.
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 Fruit Cake Ingredients
- 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
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.
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.
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.
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
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.
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.
Allowing the fruit cake to age helps the flavors meld together, resulting in a richer, more developed taste.
To store, wrap the cake in brandy-soaked towels, and then wrap it tightly in aluminum foil or plastic wrap.
If stored at room temperature, the cake will last about a month. In the fridge, it should keep for up to 6 months.
This recipe has 912 calories per loaf.
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 Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Christmas Fruit Cake
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this 2 days ago, as its name, it was very moist and flavorful. The only thing i changed was replaced the 1 Cup orange juice with milk and hence replaced the 2 Tbs milk powder with plain flour. That’s because i ran out of orange juice. Love this cake! thanks for sharing.
I tried this recipe. It tastes good but i don’t get a cake consistency. mine turns out too dense and more of a firm pudding. What went wrong?Even the mixture before baking is runny.
Aruna the exact same thing happened to my cake too! Did you figure out why?
Hi!
I just made this cake the past weekend and it smells so incredible that I can’t stop thinking about it. It kills me to have to wait for days before I can eat it!
I made it into 4 Loaves and am planning to give 3 Away.
How long do these cakes keep? I’ve read that fruit cakes taste better with age, but there isn’t any indication on how long your fruit cake can keep for.
Any advice?
Thank you.
It will keep well for one week or so.
Would it be good if I aged it like other fruit cake recipes? Planning to make it soon and have it ready for Christmas
Hi, your recipe is very interesting and I am gonna try it out. I just have a few questions.
1) the recipe requires me to boil the soaked ingredients with butter,sugar, orange juice, honey and baking soda. Do I need to drain out the soaked mixture before putting in the saucepan or just include it with the rum as well?
2) is it okay to boil the baking soda?
3) the egg has to be mixed with the mixture from the saucepan or the dry ingredients?
4) I noticed it is stated that we have to fold in the mixture. Does that mean we don’t have to use the electric mixer at all for this recipe?
I followed the exact recipe, but the cake looks wet but it tastes amazing. It doesnt look like the picture you posted, mine doesnt look like cake. What did i do wrong?
Yes you can.
Thanks for sharing this wonderful recipe.
Mix Fruit cake is my husband favourite. He told me mix fruit cake should be dense and moist.I tried a recipe from other chef, It’s fluffy so I wonder if it is because of the flour I use (Medium Protein Flour).
Now I found your recipe and feeling so excited for it. Thanks again for sharing.
What temperature do you store the soaked chopped nuts ? In the fridge ?
Yes.
I don’t have brandy but can I use bacardi white rum or hennessy ( cognac)? Will this alter the taste too much?
2 sticks of butter meaning how many grams??
Convert here: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html