Grandma’s Cherished Traditional Christmas Fruit Cake Recipe

Baking a traditional christmas fruit cake brings memories of cozy winter afternoons with loved ones.

My grandmother’s secret recipe always creates a magical dessert that feels like pure comfort.

Rich with candied fruits and warm spices, this cake connects generations through its delightful flavors.

British holiday tables come alive with this dense, moist centerpiece that whispers nostalgic stories.

Deep layers of complexity emerge from carefully selected dried fruits and carefully aged ingredients.

Nuts and sweet cherries dance together, creating a symphony of textures that enchant every palate.

You’ll fall in love with each slice that carries generations of baking wisdom.

Prepare to savor a slice of holiday tradition that warms hearts and creates lasting memories.

What Keeps Traditional Christmas Fruit Cake Loved

• Incredibly simple recipe that transforms basic ingredients into a spectacular holiday dessert with minimal culinary skills required.
• Customize the cake by soaking dried fruits in rum, brandy, or orange juice, allowing personal taste preferences to shine through.
• Design a cake that actually improves with time, developing richer flavors when stored for a week before serving, making it an ideal make-ahead holiday treat.
• A classic recipe that brings generations together, delivering nostalgic warmth and traditional Christmas cheer in every delectable slice.

Everything That Goes into Classic Fruit Cake

• Dried Fruits, Nuts: Provide rich, concentrated sweetness and texture; mix of raisins, currants, cherries, and chopped almonds work best; ensure fruits are plump and fresh.
• Liquor or Orange Juice: Adds moisture and depth of flavor; rum or brandy recommended for traditional taste; orange juice works for non-alcoholic version.

• Flour: Provides structure for the cake; all-purpose flour preferred.
• Baking Powder, Salt: Ensures proper rising and seasoning; fresh baking powder crucial for best results.
• Brown Sugar: Adds rich caramel undertones; dark brown sugar recommended for deeper flavor.

• Butter: Creates rich, tender crumb; unsalted butter preferred for better control of salt content.
• Eggs: Bind ingredients and provide structure; room temperature eggs mix more smoothly.
• Cinnamon, Nutmeg, Cloves: Deliver warm holiday spice profile; freshly ground spices offer more intense flavor.

How to Bake a Moist and Flavorful Christmas Cake

Step 1: Chop And Soak Fruits

Finely dice dried fruits like raisins, currants, cherries, and apricots. Select your preferred soaking liquid: rum, brandy, or orange juice. Submerge fruits completely in liquid and let rest for 4-8 hours or overnight. This process softens fruits and deepens their flavor profile.

Step 2: Prepare Baking Environment

Adjust oven rack to lower-middle position. Warm oven to 300°F. Select a 9-inch round cake pan. Line interior with parchment paper. Lightly coat paper with butter or cooking spray to prevent sticking.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves

Ensure spices distribute evenly throughout mixture.

Step 4: Create Butter Base

In spacious mixing bowl, beat softened butter and brown sugar until mixture becomes pale and fluffy. Add eggs individually, thoroughly incorporating each before next addition.

Step 5: Merge Ingredients

Gradually fold dry ingredients into butter mixture. Alternate adding dry mix and soaked fruits. Stir gently to maintain cake’s dense consistency. Incorporate chopped nuts like walnuts or pecans.

Step 6: Bake Cake

Transfer batter to prepared pan. Smooth surface using spatula. Place in preheated oven. Bake 1.5-2 hours, rotating pan midway. Test doneness by inserting wooden skewer- it should emerge clean. If cake browns quickly, cover loosely with aluminum foil.

Step 7: Cool And Age Cake

Let cake rest in pan until completely cooled. Remove from pan. Wrap tightly in wax paper or cheesecloth. Store in airtight container in cool, dark location. Allow cake to mature 1-2 weeks before serving, enabling flavors to develop and intensify.

Tips for Fruit Cake That Isn’t Dry or Dense

• Enhance Fruit Flavor: Soak dried fruits in alcohol or orange juice overnight to plump them up and boost their taste profile, creating a more intense and rich flavor in your fruit cake.
• Perfect Mixing Technique: Fold ingredients gently when combining wet and dry mixtures to maintain the cake's dense, traditional texture and prevent overmixing, which can make the cake tough.
• Prevent Burning Trick: Cover the cake with aluminum foil if it browns too quickly during baking, ensuring an evenly cooked cake with a golden-brown exterior and moist interior.
• Aging Magic: Let the cake rest for a week or more after baking, wrapped tightly in wax paper or cheesecloth, allowing flavors to develop and intensify for a more complex and delicious dessert.
• Precision Baking: Use a skewer to test cake doneness, ensuring it comes out clean from the center, which indicates the cake is perfectly baked and ready to be removed from the oven.

Storing and Aging Fruit Cake the Right Way

• Wrap the fruit cake tightly in plastic wrap or aluminum foil to maintain moisture and prevent it from drying out. Store in the refrigerator for up to 2 weeks.
• Slice the cake into individual portions before freezing. Place each slice in a freezer-safe container or wrap securely in plastic wrap and aluminum foil. Frozen fruit cake can last up to 3 months.
• Remove frozen cake slices from the freezer and let them defrost naturally at room temperature for 1-2 hours. Avoid using a microwave to prevent losing moisture and texture.
• Warm individual slices in a preheated oven at 300°F for 5-10 minutes. This method helps restore the cake's original moisture and brings out its rich, deep flavors.

Cheese, Tea, and Drinks to Serve with Fruit Cake

• Classic brandy or dark spiced rum perfectly complements the rich, dense texture of the traditional Christmas fruit cake, enhancing its deep fruity and spicy undertones.
• Serve slightly aged cheddar or creamy blue cheese alongside the fruit cake to balance its sweetness with a tangy, sharp flavor profile that cuts through the cake's richness.
• Prepare a gentle mulled wine with cinnamon, cloves, and orange zest to mirror the cake's warm spices, creating a harmonious and festive drinking experience that elevates the dessert.
• Offer a robust, freshly brewed espresso or strong black coffee to contrast the fruit cake's sweetness, providing a bitter counterpoint that cleanses the palate between each delectable bite.

Fun Additions to Personalize Your Fruit Cake

• Gluten-Free Christmas Cake: Replace wheat flour with almond or gluten-free flour blend, ensuring the same rich texture and traditional flavor profile.
• Vegan Holiday Fruitcake: Substitute eggs with mashed banana or applesauce, use coconut oil instead of butter, and select plant-based dried fruits and nuts for a compassionate version.
• Low-Sugar Christmas Cake: Use monk fruit sweetener or stevia instead of brown sugar, reducing overall sugar content while maintaining the classic fruity essence.
• Alcohol-Free Festive Cake: Replace rum or brandy with apple juice or orange juice, maintaining moisture and adding natural sweetness without alcoholic components.

Traditional Christmas Fruit Cake Recipe

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4.8 from 12 reviews

• Total Time: 6 hours
• Yield: 12 1x

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Description

Festive holiday celebrations find their sweet centerpiece in this classic Christmas fruit cake, brimming with candied fruits and rich spices. Generations of bakers have cherished this timeless dessert that invites you to savor each delectable, memory-filled slice.

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Ingredients

Scale 1x2x3x

Dried Fruits and Nuts:

• 1 cup dried currants
• 1 cup raisins
• 1 cup sultanas (golden raisins)
• 1 cup chopped dried apricots
• ½ cup glace cherries, halved
• ¼ cup mixed peel
• 1 cup chopped almonds or walnuts

Cake Batter Base:

• 2 cups all-purpose flour
• 1 cup (2 sticks / 226 grams) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 5 large eggs
• 1 tablespoon black treacle or molasses

Spices and Flavor Enhancers:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• Zest of 1 lemon
• Zest of 1 orange
• ½ cup brandy (or orange juice for non-alcoholic version)
• Extra brandy for brushing and aging (optional)

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Instructions

1. Prepare fruits and nuts by chopping into uniform pieces, ensuring consistent texture throughout the cake.
2. Macerate dried fruits in chosen liquor or juice, allowing them to plump and absorb rich, aromatic flavors for enhanced moisture and depth.
3. Preheat oven to 300F (150C) and meticulously line cake pan with parchment paper, creating a protective barrier against potential sticking.
4. Sift flour, leavening agents, and warm spices together, guaranteeing even distribution of seasonings and preventing clumping.
5. Cream butter and brown sugar until light and voluminous, incorporating eggs gradually to create a smooth, homogeneous mixture.
6. Gently fold dry ingredients into butter mixture, alternating with macerated fruits and nuts, maintaining the cake’s dense and compact structure.
7. Transfer batter to prepared pan, smoothing surface for uniform baking and professional appearance.
8. Bake for approximately 1.5 to 2 hours, monitoring closely and covering with foil if surface browns too quickly.
9. Test cake’s doneness by inserting a clean skewer into center; it should emerge without raw batter.
10. Cool cake completely within pan to preserve structural integrity.
11. Carefully remove from pan and wrap in wax paper or cheesecloth for proper preservation.
12. Store in airtight container in cool environment, allowing cake to mature and develop complex, intensified flavors for optimal enjoyment.

Notes

• Soak dried fruits in alcohol or juice to enhance moisture and deepen flavor profiles, allowing fruits to become plump and tender.
• Use room temperature ingredients to ensure smooth mixing and consistent batter texture, preventing lumps and uneven cake structure.
• Consider wrapping cake pan with parchment paper and aluminum foil for more even baking and preventing excessive browning on edges.
• Adjust spice levels to personal preference, experimenting with additional warm spices like ginger or cardamom for unique flavor variations.

• Prep Time: 1 hour
• Cook Time: 4-4.5 hours
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg