There’s just nothing quite as heartwarming as the tradition of baking a Christmas Fruit Cake: A Festive Classic. This cake is an edible piece of holiday history—rich, moist, heady with spices, and studded with dried fruit and nuts. Whether you grew up waiting eagerly for a slice or are making it for the first time, there’s an irreplaceable joy in serving up a generous wedge, especially one that’s been lovingly aged to perfection. It’s the kind of treat that turns a regular winter’s night into something truly memorable.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each one plays a special part in crafting the unforgettable flavor and luscious texture of a Christmas Fruit Cake: A Festive Classic. From plump dried fruit to a splash of brandy, every addition brings its own festive magic!
- Unsalted butter: Use softened butter for the best creamy base and rich flavor.
- Brown sugar (packed): Provides a deep, molasses-like sweetness that matches the holiday vibe.
- Eggs: Four large eggs give structure and help hold all that glorious fruit together.
- Molasses: Adds a dark richness and iconic fruitcake color.
- All-purpose flour: Forms the essential structure of the cake without weighing it down.
- Baking soda: Ensures just the right rise for a dense yet tender crumb.
- Salt: Don’t skip this—a pinch wakes up all the other flavors!
- Ground cinnamon: Infuses every bite with classic warmth.
- Ground nutmeg: Brings subtle spice notes that scream holiday cheer.
- Ground cloves: A little goes a long way in rounding out the spice profile.
- Orange juice: Moistens the cake and gives a zesty, fresh note.
- Orange zest: Intensifies the citrusy aroma and flavor.
- Mixed dried fruit (raisins, currants, dates, cherries): The star of the show, lending sweetness and chewy bursts throughout.
- Chopped nuts (walnuts or pecans): Add crunch and a lovely, toasty depth.
- Brandy or rum (plus extra for brushing): Traditional, festive, and perfect for aging—use apple juice for a non-alcoholic version.
How to Make Christmas Fruit Cake: A Festive Classic
Step 1: Prep the Pan and Oven
Let’s start by ensuring your cake comes out perfectly. Preheat your oven to 300°F and grease your loaf or round cake pan. Line it with parchment paper, letting some hang over the edges for easy removal—your future self will thank you!
Step 2: Cream Butter and Sugar
In a big, sturdy bowl, cream together that softened butter with packed brown sugar. Take a minute to really whip until it’s fluffy and lighter in color. This step guarantees a tender, melt-in-your-mouth texture for your Christmas Fruit Cake: A Festive Classic.
Step 3: Incorporate Eggs and Molasses
Beat in the eggs one by one, pausing between each and scraping down the sides to keep things smooth. Then swirl in the molasses—watch as the batter turns delightfully deeper in color and aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. The combination is like holiday perfume! Gradually add half the dry mixture to your wet batter, then pour in the orange juice, followed by the rest of the dry blend. This alternate method keeps your cake light, never stodgy.
Step 5: Stir in Zest, Fruit, Nuts, and Brandy
Fold in the freshly grated orange zest, all your mixed dried fruit, crunchy nuts, and a generous splash of brandy or rum. It’ll look jam-packed—don’t worry, that’s exactly how it should be. Every bite should be bursting with color and flavor!
Step 6: Fill the Pan and Bake
Spoon the batter into your prepared pan and smooth the top. Bake in the center of the oven for 75–90 minutes. If you notice the top browning a bit too quickly, tent it loosely with foil. You want a golden crust, not a burnt one!
Step 7: Cool, Brush, and Age
Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. For a truly traditional touch, brush the still-warm cake with more brandy or rum. Once cool, wrap it tightly. The secret: let it age for at least a week, brushing with alcohol every few days—this is how Christmas Fruit Cake: A Festive Classic becomes even more irresistible.
How to Serve Christmas Fruit Cake: A Festive Classic
Garnishes
The simplest finishing touch is a dusting of powdered sugar, like a sprinkle of fresh snow. For a fancier occasion, adorn slices with candied citrus peel, whole toasted nuts, or even an artful sprig of holly. A pretty presentation always brings extra joy to the table!
Side Dishes
Serve your Christmas Fruit Cake: A Festive Classic with thick whipped cream, a scoop of vanilla ice cream, or a drizzle of custard sauce. If you’re leaning British, a cup of black tea or strong coffee pairs beautifully with each moist, fragrant slice.
Creative Ways to Present
Transform it into bite-size treats by cutting the cake into cubes and dipping them in chocolate. Or, turn individual slices into decadent trifles layered with whipped cream and berries. Little touches like these help turn a classic into your own holiday tradition.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled cake tightly in plastic wrap, then foil, and store it in an airtight container at room temperature for up to two weeks. The flavor keeps deepening, so don’t be surprised if those last few slices taste even better!
Freezing
You absolutely can freeze Christmas Fruit Cake: A Festive Classic. Simply wrap individual pieces for easy thawing, or freeze the whole cake if you’re prepping well in advance. It keeps for up to three months—just defrost overnight in the fridge before serving.
Reheating
There’s no need to reheat, but if you love a slightly warmed slice, pop it in a low oven (about 275°F) for 10 minutes. This revives the moisture and spices without drying things out—heavenly when served with warm custard or cream.
FAQs
Does fruit cake really improve with age?
Yes! Christmas Fruit Cake: A Festive Classic develops richer, deeper flavors as it sits, especially if you regularly brush it with brandy or rum. Just be sure to store it properly and enjoy the amazing transformation.
Can I make it without alcohol?
Absolutely. Substitute apple juice or strong tea for the brandy or rum during both mixing and brushing. You’ll miss the boozy kick but still end up with a lovely, moist cake perfect for all ages.
What’s the best fruit combination for this cake?
Classic mixes include raisins, currants, chopped dates, and dried cherries, but you can add dried apricots, figs, or even pineapple for a personal twist. The beauty of Christmas Fruit Cake: A Festive Classic is how adaptable it is to your favorite flavors.
Help! My cake looks too dark on top, is it burnt?
Don’t worry—if it’s just slightly dark, it’s likely fine. The long, slow bake and sugars in the cake can cause this. Lay some foil gently over the top while baking to prevent over-browning and give you that gorgeous golden finish.
Can I bake this cake in advance?
Yes! Many bakers make their Christmas Fruit Cake: A Festive Classic up to a month before serving. It allows the flavors to meld and mature, ensuring you have one less thing to worry about in those busy holiday weeks.
Final Thoughts
Baking a Christmas Fruit Cake: A Festive Classic is more than a recipe—it’s a gift to yourself and everyone gathered around your table. Don’t let the season slip by without treating yourself to its cozy, spiced goodness. Try it once, and it might just become your new holiday tradition!
Print
Christmas Fruit Cake: A Festive Classic Recipe
- Total Time: 1 hour 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and timeless flavors of a Christmas Fruit Cake, a festive classic that’s perfect for holiday celebrations. This traditional dessert is packed with dried fruits, nuts, and warm spices, making it a delightful treat for the season.
Ingredients
Cake Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
- 1 cup chopped nuts (walnuts or pecans)
- 1/4 cup brandy or rum (plus extra for brushing)
Instructions
- Preheat the Oven: Preheat the oven to 300°F. Grease and line a loaf pan or cake pan with parchment paper.
- Cream Butter and Sugar: In a bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then mix in molasses.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add to the wet mixture, alternating with orange juice. Stir in orange zest, dried fruit, and nuts. Fold in brandy or rum.
- Bake: Pour batter into the pan and bake for 75–90 minutes. Cool, then brush with more brandy/rum. Age for best flavor.
Notes
- For a non-alcoholic version, substitute apple juice or tea for brandy.
- The cake can be made ahead and gets better with time.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
