Classic Christmas Fruitcake Recipe for Festive Holidays

Christmas Fruit Cake. This classic fruit cake is simple to make and perfect for the holiday season. Start early to let the flavours develop — adding traditional brandy (or rum/whisky) makes it extra luxurious, and you can “feed” the cake in the weeks before Christmas for a richer result.

Christmas Fruit Cake — an easy, reliable recipe that yields a moist, fruity cake. If you use alcohol, begin preparing the cake in September so the spirit can soak in gradually. The method below, from Adelenne Lee, produces a popular cake that many make for friends and family. Over the weeks before Christmas you can feed the cake with a little alcohol weekly, then decorate with marzipan and icing in December for a stunning centrepiece. You can also make this cake any time of year as a delicious fruit cake.

Recipe by Adelenne Lee

Instructions

1. Chop the mixed fruits into small pieces if needed. Combine the fruit with the brandy, orange and lemon zests, and juices. Leave to soak overnight to plump and infuse the fruit.

2. Grease and line a deep 20 cm (8 inch) tin.
3. Preheat the oven to 160°C (310°F).
4. Beat the butter, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, mixed spice, soaked fruits (including any soaking liquid), and the sliced almonds.
5. Stir until evenly combined and pour the mixture into the prepared tin. Use the back of a spoon to make a slight depression in the center so the cake rises evenly.
6. Bake for 1½ hours. Reduce the oven to 140°C (275°F), loosely cover the top with a double sheet of foil and continue baking for another 45–60 minutes, or until a skewer inserted into the center comes out clean. Cool the cake in the tin before removing. Wrapped in greaseproof or parchment paper, the cake can be stored for up to six months.

Open and feed the cake every week or two. Poke holes with a skewer and dribble the alcohol or tea over the top so the liquid penetrates the interior. Wrap and store again until you are ready to decorate.

We’d love to hear from you — tell us how your cake turned out, any changes you made, or ingredients you added in the comments. Thanks for reading and happy baking!

Recipe Card

Christmas Fruit Cake

Yield:
12

Prep Time:
15 minutes

Cook Time:
2 hours 30 minutes

Total Time:
2 hours 45 minutes

Christmas Fruit Cake. A straightforward recipe that produces a moist, flavourful fruit cake — ideal for making ahead and feeding with your favourite spirit.

Ingredients

• 5 cups (700 g) mixed dried fruit
• ½ cup (150 ml) brandy, plus extra for feeding
• Zest and juice of 2 oranges and 2 lemons
• 1 cup plus 2 tbsp (250 g) butter, room temperature
• ¾ cup (150 g) light brown sugar
• 2 tsp vanilla essence
• 4 eggs
• 1 cup (200 g) all-purpose flour
• 2 tsp mixed spice or pumpkin spice
• 1 cup (100 g) sliced almonds, slivered

Instructions

1. Chop fruit and soak with brandy, citrus zests and juices overnight.
2. Grease and line a deep 20 cm (8 inch) tin.
3. Preheat oven to 160°C (310°F).
4. Beat butter, sugar and vanilla until creamy. Add eggs one at a time. Fold in flour, spice, soaked fruit and sliced almonds.
5. Pour the batter into the prepared tin and level. Make a slight dent in the centre with the back of a spoon.
6. Bake 1½ hours, reduce oven to 140°C (275°F), cover with foil and bake another 45–60 minutes or until a skewer comes out clean.
7. Cool in the tin before removing. Wrap in greaseproof or parchment paper for long-term storage.

Notes

Please ensure the total amount of mixed fruit equals 5 cups / 700 g. Good choices include candied cherries, candied citrus peel, raisins, currants and chopped dates.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 832Total Fat: 41gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 152mgSodium: 335mgCarbohydrates: 109gFiber: 11gSugar: 76gProtein: 9g

Nutrition information isn’t always accurate

Did you make this recipe?

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Fruitcake Recipes

Here is a selection of popular fruitcake recipes to explore.

Traditional English Tea Loaf

Traditional English Tea Loaf — tea-soaked dried fruits create a soft, moist bread, usually served with butter alongside afternoon tea.

Nanny’s Fancy Fruitcake

Nanny’s Fancy Fruitcake — an easy, delicious keeper cake perfect for the holidays.

My Mom’s Fruit Cake

My Mom’s Fruit Cake — a treasured family recipe, full of dried fruit and a soft texture, often served with a pineapple glaze.

Cranberry and Pecan Christmas Cake

Cranberry and Pecan Christmas Cake — packed with fruit and spiced rum for a festive treat.

Caribbean Rum Cake

Caribbean Rum Cake — a soft, moist cake with rum-infused raisins, ideal for festive occasions.

Mam’s Bara Brith

Bara brith — a traditional Welsh tea bread flavoured with tea, dried fruits and spices, perfect sliced with butter for tea time.