Christmas Fruit Cake is a traditional holiday dessert that fills your kitchen with the scent of cinnamon, cloves, and nutmeg as it bakes. This version uses a gentle oven temperature and a slow bake to develop deep flavors without drying out the fruit and nuts. The brandy does double duty here, first mixing into the batter for richness, then getting brushed on daily after baking to keep each slice beautifully moist.
I make this at least a week before Christmas so the flavors have time to meld together. The cake actually improves as it sits, making it one of those rare desserts that rewards your patience with better taste.
About the Recipe
This recipe takes a relaxed approach to fruit cake, skipping the fuss while keeping all the festive flavor. You do not need to soak the fruits for weeks or fret over complicated techniques. Everything goes into one bowl, gets mixed well, then bakes slowly at a low temperature. The real magic happens after baking when you wrap the cake and give it a splash of brandy each day.
That step makes it from a simple spiced cake into something genuinely special. The texture becomes tender, the flavors deepen, and the whole thing takes on that classic fruit cake character that makes it worth the wait.
Why you will love this recipe
The low and slow baking method means you can walk away without worrying about burnt edges or a dry center. The brandy soaking process might sound fancy, but it only takes a minute each day and makes a huge difference in how moist the final cake turns out.
You can adjust the brandy amount based on your preference, starting with less if you want a milder flavor or going up to the full amount for a more pronounced boozy note. The mix of dried fruits and nuts gives you different textures in every bite, from chewy raisins to crunchy almonds. Because it keeps so well wrapped in foil, you can bake it well ahead of your holiday schedule and check one task off your list early.
Christmas Fruitcake
Cooking Tips
Grease your cake pan thoroughly and consider lining the bottom with parchment paper to prevent sticking. Check the cake at the 30 minute mark, but do not be surprised if it needs the full 45 minutes since oven temperatures vary. When you test with a knife, make sure to insert it in the center where the batter stays wettest longest.
Let the cake cool completely before you start the daily brandy routine, otherwise the liquid will evaporate too quickly. Store it in a cool spot away from direct heat so the brandy gets absorbed properly instead of just sitting on the surface.
Serving and Storing Suggestions
This recipe yields about 8 to 10 slices depending on how thick you cut them. Prep time takes around 15 minutes, and baking requires 30 to 45 minutes. Serve the cake at room temperature with a cup of tea or coffee for an afternoon treat. You can also warm individual slices slightly in the microwave for about 10 seconds if you prefer it warm.
After the week long brandy treatment, wrap the cake tightly in foil and keep it in an airtight container. It stays fresh for up to three weeks at room temperature or even longer in the refrigerator.
Similar Recipes
- Traditional Plum Cake
- Spiced Gingerbread Loaf
- Rum Soaked Raisin Cake
- Holiday Nut Bread
- Dark Chocolate Fruit Cake
Nutrient Benefits
The dried fruits add natural sweetness along with fiber and minerals like potassium and iron. Mixed nuts contribute healthy fats, protein, and vitamin E, making each slice more satisfying. Cinnamon and other spices offer antioxidants and may help with blood sugar regulation.
While this cake does contain sugar and butter, the combination of whole ingredients means you get some nutritional value alongside the indulgence. The eggs provide protein and help bind everything together while adding richness to the crumb.
Christmas Fruit Cake
Ingredients
- 1 cup Brown Sugar
- 1 1/2 cup Maida (Plain Flour)
- 2 Eggs
- 2 tsp Cinnamon Powder
- 1 tbsp Clove Powder
- 1 tbsp Allspice Powder
- 1 tbsp Nutmeg Powder
- 1/2 tbsp Baking Soda
- 1/4 + 3/4 cup Brandy (or Rum) adjust as required. Use 1/4 cup to start and increase to 3/4 cup if required
- 1 tbsp Lemon Zest
- 1 tbsp Vanilla Extract
- 3/4 cup Raisins
- 3/4 cup Chopped Mixed Nuts almonds, pistachios, cashews
- 3/4 cup Dried Mixed Fruits
- 3/4 cup Butter melted
Instructions
- Combine sugar, plain flour, baking soda, eggs, lemon zest, vanilla extract, 1/4 cup brandy, mixed fruits, nuts and melted butter.
- Add the cinnamon powder, clove powder, nutmeg powder and mix well.
- Transfer to a greased cake pan.
- Place it in a preheated oven at 110C/225F for 30 to 45 minutes or until ready.
- To check if the cake is ready, insert a knife and if it comes out clean, then the cake it ready.
- Remove and cool.
- Wrap the cake in a foil and sprinkle 1 tblsp of brandy everyday for a week to keep it moist and soft.
- Cut into slices and serve.
Recipe Video
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Frequently Asked Questions
Can I skip the daily brandy soaking step?
You can skip it, but the cake will not be as moist or flavorful. If you prefer to avoid alcohol completely, substitute the brandy with orange juice or apple juice for a lighter but still tasty result.
Why does the recipe call for such a low baking temperature?
The low temperature at 110C or 225F prevents the dried fruits and nuts from burning while allowing the cake to bake through evenly. Higher heat would dry out the edges before the center finishes cooking.
Can I use different dried fruits or nuts than what the recipe lists?
Without a doubt. Dried cranberries, chopped dates, dried apricots, or candied peel all work well. For nuts, walnuts or pecans make good substitutes. Just keep the total measurement the same at three quarters of a cup for each category.
How do I know if my cake is actually done if the knife test seems unclear?
The cake should feel firm when you gently press the center, and the edges will start pulling away slightly from the pan sides. If the knife has wet batter clinging to it rather than just moist crumbs, give it another 5 to 10 minutes.
Do I need to refrigerate the cake during the week I am adding brandy?
No, keep it at room temperature in a cool spot. The alcohol acts as a preservative, and refrigeration can actually make the cake dry out faster once you start slicing it later.
