This Christmas fruit cake is packed with dried fruits soaked in rum, brandy or orange juice, plus chopped nuts and warm spices. It bakes low and slow, then gets a marzipan or fondant finish that suits the holiday table.

Table of Contents

Ingredients:

For the Cake:

2 ½ cups (315g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ cup (115g) unsalted butter (softened)
1 cup (200g) brown sugar
3 large eggs
1 tsp vanilla extract
½ cup (120ml) orange juice
1 cup (240ml) dark rum or brandy (optional for soaking fruits)
1 ½ cups (225g) mixed dried fruits (raisins, currants, cranberries, chopped apricots)
½ cup (75g) chopped nuts (pecans, almonds, or walnuts)

For Decoration:

Marzipan or fondant
Powdered sugar
Candied cherries or nuts

Step-by-Step Recipe:

1. Prepare the Fruit Mixture:

Soak the mixed dried fruits in dark rum or brandy overnight for enhanced flavour. If skipping alcohol, use orange juice instead.

2. Prepare the Cake Batter:

Preheat your oven to 325°F (160°C). Grease and line an 8-inch round or square cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the soaked dried fruits and chopped nuts.

3. Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. Cover the top with foil if it browns too quickly.
Allow the cake to cool completely in the pan before decorating.

4. Decorate the Cake:

Roll out marzipan or fondant and cover the cake for a festive finish. Garnish with candied cherries, nuts, or a dusting of powdered sugar.

5. Serve and Enjoy:

Slice the Christmas fruit cake and serve as a center piece for your holiday table.

Nutritional Information (Per Slice):

Calories: 400
Protein: 5g
Carbohydrates: 55g
- Sugars: 35g
Fat: 16g
- Saturated Fat: 8g
Fiber: 3g
Cholesterol: 60mg
Sodium: 200mg

Tips for Success:

Soak the fruits for at least 24 hours for the best flavour.
Use a combination of your favourite dried fruits and nuts to customize the cake.
Store the cake wrapped in parchment paper and foil for up to a month to allow the flavours to mature.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

How long should I soak the fruit for Christmas fruit cake?

Soak the mixed dried fruits in dark rum or brandy overnight at the very least. For the best flavour, give them 24 hours or more.

Can I make it without alcohol?

Yes. Soak the fruits in orange juice instead of rum or brandy.

How do I store a Christmas fruit cake?

Wrap it in parchment paper and foil. Stored this way it keeps for up to a month, and the flavours mature as it sits.

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Christmas Fruit Cake and Its Nutritional Information