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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.
Hi Bee,
I love your blog. And i did try few of your recipe and it tuned out good. I love fruit cake and would like to try out your recipe.
1. I don’t know where to find Treacle in US but I believe you use honey instead of Treacle.
Will it still have the same taste?
2. I couldn’t find milk powder. The only thing i can find here is Instant Nonfat Dry Milk Pouch.. Can i use this or is it better to you whole milk ( liquid)?
3. Mini loaf pan- what is the size of mini loaf pan.
You can use honey. It works the same. Dry milk pouch should work. Mini loaf pan are very tiny in size, you can just use regular loaf pan.
1. After taking the cake out of the over, do you WAIT for the cake to cool before brushing the top with brandy?
2. Is there only ONE brushing of brandy?
Yes and yes. You can brush more if you like.
cake sound delicious can I use a loaf pan
Yes I think so!
Hi Bee, how much is 2 sticks of butter in terms of cup? Thx
1 cup.
Thanks Bee. Love all your recipes and can’t wait to try your Christmas Cake. I’ve tried all recipes from others but none turned out good. Keep up the good job. From the Great White North.
Hi Sharon, thanks so much for your comment, you’re so sweet. I am so happy having you as a supporter. :)
Please try more recipes on my site, they are all good: https://www.666630.xyz/recipe-index-gallery/
Hi how much of fruits n nuts need to use for this recipe? ?
Please check the recipe, it’s at the bottom, please scroll down.
Hi,
I would just like to ask, shall I put the 7 cups of fruits? or just some of it? Thanks
Just follow the instructions of the recipe.
Hi what does mixed slices contain?
Hi Dear,
Very nice article, keep up the good work.
Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake.
That’s good to hear.
I make Fruitcake with my mother’s Scottish recepie. She never added 7 cups of fruit. That is way too much. Two cups of fruit is fine. Two cups of raisins either blonde or black. Pitted prunes and crushed walnuts, Sometimes she added a few chopped figs..but that was a luxury. A teaspoon of each: mace, allspice, ground nutmeg, cinnamon. Don’t forget the baking powder, 1 tsp. Molasses 1/4 cup. Orange juice, rum, sherry (Oporto) whiskey if you have it…if not don’t matter. 3 eggs but I’m gonna try with 4….My sister claims that a pyrex with water on the bottom shelf will keep the cakes moist (if you have a problem with the cakes coming up dry or flaky) My mom lined her tins with brown paper (manila) and brushed them with butter.
The paper gives the cakes a rich special flavour. A tip so the fruit doesn’t sink to the bottom of the pan, dust it with flour before adding it to the liquid mix. Most important make sure the cake is cold when you slice it and make sure the knife you use is super sharp. Warm custard is a nice topping…and a cuppa! Happy Xmas!
Hi,
My cake turn out to be very moist like a pudding or kueh, unlike that one in your pic, bits of cake crumbs are still visible. What have I done wrong? I follow your instructions step by step.
Thanks for help.
Hello! My name is Coty de Guerra, I’m from Nicaragua. I made The Christmas fruit cake, it was absolutely delicious!. Can this cake be stored in the freezer ? For how long?
Yes you can, for a week?
RaRasa, I think fruitcake would keep for months in the freezer…probably up to a year..all that alcohol helps keep it from going bad. .. thought maybe you misread coty’s ques as storing in fridge not freezer.
Ps. Going to make for dh for xmas. But I have to shave off a couple days..I only have 10 to soak..