Christmas Fruit Cake Recipe

Today I want to show you how to make a Christmas Fruit Cake recipe.

This moist, beautiful and super flavorful cake packed with a variety of soaked dried fruits, candied orange peels, nuts and laced with aromatic brandy. Let’s get started!

Ingredients for the soaked dry fruits:

150g dark raisins
150g golden raisins
150g dry apricots
100g dry cranberries
150g candied orange peel
180 ml brandy (you can substitute with rum, whisky or gin)
* For the alcohol-free version use orange or pineapple juice.

Ingredients for the cake batter:

280g all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp allspice
¼ tsp salt
300g softened butter
300g sugar
4 eggs at room temperature
2 tsp vanilla extract
2 tsp orange zest
2 tbsp brandy/juice (plus more for lacing the cake)
150g chopped walnuts (you can use any other nuts of your choice)

Step 1

Chop the dry apricots and orange peels, so they are about the same size as raisins. To soak the fruits, you can use a clean glass jar, or you can mix everything in a large mixing bowl. Then combine all the fruits and cover them with alcohol. Cover the dish with a lid or plastic wrap and allow the mixture to soak at room temperature for a minimum of 12 hours, or for up to 1 week prior to preparing the fruit cake batter. If you’re using juice instead, allow the mixture to soak overnight.

*You can also use other types of dried fruit, just make sure to replace the same weight of substitute fruits to avoid any issues.

Step 2

Strain the soaked dry fruits. Let them sit in the sieve and drain all the liquid. We’ll use it after the cake is baked.

Step 3

In a large mixing bowl sift the flour, salt and all the spices. Stir them together and set aside.

Step 4

In a separate bowl combine the softened butter and sugar and using a hand mixer beat until light and fluffy. Scrape off the sides of the mixing bowl and add one egg at a time while whisking the butter mixture.

Step 5

Scrape off the sides of the mixing bowl one more time, add the vanilla extract, orange zest, brandy and mix again.

Step 6

Add the dry ingredients into the wet ingredients, saving about 3 tablespoons of the flour mixture. Mix all together with a spatula until combined well. Transfer the soaked fruits into a mixing bowl and coat with the rest of the dry ingredients to prevent them from sinking to the bottom of the cake.

Step 7

Add the dry fruits into the cake batter and gently mix with a spatula. Add the chopped walnuts and mix again.

*Same way as with the dry fruits, you can use the nuts of your choice, just replace them for the same amount as indicated in the recipe.

Step 8

I will bake my cake in the 9x9x2 baking pan greased with cooking spray and lined with parchment paper. You can use any other baking pan, just keep in mind that the baking time will vary, depending on your oven and the size and material of your bakeware.

Transfer the cake batter into a prepared baking pan and spread evenly with a spatula. Place the cake on the lower rack in a preheated oven at 250° F and bake for about 2.5 to 3 hours or until a wooden pick inserted in the center comes out clean. If the top of the cake starts to burn, cover it with a piece of aluminum foil and bake until the cake is ready.

Step 9

Let the cake cool in the pan for about 30 minutes, then using a skewer randomly poke holes in the cake. Add one more tablespoon of brandy to the liquid that we saved from the dry fruits and brush the cake. If you are making an alcohol-free version, brush the cake with orange or pineapple juice.

*This cake is delicious all ready but the whole beauty of Christmas fruit cake is the longer it sits, the better it becomes, and you can make it weeks before Christmas.

Step 10

To store the fruit cake, we need to wrap it tightly in a large piece of parchment paper and foil. After that, place the cake in an airtight container and let it sit at room temperature for up to 4 weeks. If you’re using juice, refrigerate after 2 days of being at room temperature.

Step 11

If you are making the cake weeks before Christmas, unwrap and brush the cake with more alcohol or juice every 5-7 days. It’s also better to brush both sides of the cake alternately. The liquid will make the fruitcake moist and will help it last longer.

You can serve the cake plain or decorate it with marzipan and fondant, glaze it with orange or apricot jam, or you can just dust it with powdered sugar, like I did. The cake is turning out very firm, so it’s easy to cut into 4 or 6 pieces, wrap each piece individually and add it to a sweet gift box for your loved ones.

Notes:

For the alcohol-free version use the orange or pineapple juice.
If you’re soaking the dry fruits in juice instead of alcohol, allow the mixture to soak overnight.
You can substitute dry fruits and nuts in this recipe for the same amount of whatever type you like.
You can use any other baking pan, just keep in mind that the baking time will vary, depending on your oven, the size and material of your bakeware.
If you don’t want the cake to end up being too heavy with brandy, just wrap the cake in a cheese cloth that was soaked in brandy while it matured.
Store the cake tightly wrapped in an airtight container at room temperature for up to 4 weeks if using alcohol, and up to 2 weeks in the refrigerator for the non-alcohol version.
To freeze, wrap the cake in plastic wrap followed with aluminum foil and freeze for up to three months.

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