Christmas Fruit Cake

4.34 from 65 votes

Looking for an easy holiday dessert? My moist Christmas fruit cake is rich, filled with dried fruits and festive spices. It’s perfect for beginners, quick to make with simple ingredients, and, with my tips, turns out flawless every time—great for the holidays or any special occasion!

Prep Time15

Cook Time1

Total Time1 15

Course: Cake

Cuisine: Baking Recipes

Keyword: Christmas Fruit Cake

Servings: loaves

Author: Bee Yinn Low

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 please refer to Notes for preparation method
1 - 1 1/2 cups Brandy or dark rum 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
1 cup walnuts, almonds, hazelnuts, pecans or pistachios optional

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. (Optional step: decorate the cake with 10 whole pecans as a decorative topping). 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

Prepare the mixed fruit with brandy 2–3 weeks ahead: Combine 7 cups of chopped mixed fruits—such as raisins, sultanas, currants, dried cranberries, apricots, mixed peel, and glazed cherries—with an optional 1 cup of nuts (like walnuts, almonds, hazelnuts, pecans, or pistachios). Pour 1 to 1.5 cups of brandy or rum over the mix and store it in an airtight container until ready to use.

I used a mix of walnuts and pecans for the best balance of flavor and texture. Don’t forget to set aside some whole pecans for a decorative topping.
Make sure the spices are fresh because stale spices can leave the cake tasting bland, while fresh ones really enhance the flavor.
Never skip sifting the flour, milk powder, and spices—it aerates them and prevents clumping.
Use eggs and butter at room temperature. It makes mixing so much easier and creates a smoother batter.
When combining the wet and dry ingredients, I mix gently to avoid a dense cake, folding until just combined.
When brushing the cake with brandy, I do it while it’s still warm so it soaks up the liquid perfectly.

Recipe Source: Ho Siew Loon

Nutrition