Traditional Christmas Fruit Cake (2 Ways): Warm & Classic
The Traditional Christmas Fruit Cake is the kind of dessert that takes its time. It’s a quintessential blend of dried fruits, nuts, and spices, all soaked in rum or brandy for weeks, spices mellow into the batter, and the baked cake ages slowly until the flavors bloom.
Equipment
- Mixing bowls
- spatula
- Stand or hand mixer
- 8″ or 9″ round cake pan (or loaf pan)
- Parchment paper + foil
- Cooling rack
- Airtight tin or glass container
- Kitchen scale (recommended)
- Microplane or zester
Ingredients
Traditional Dark Christmas Cake
Soaked Fruit (Prepare 24 hours ahead)
- 250 g raisins
- 200 g currants
- 150 g chopped dates
- 100 g prunes chopped
- 100 g candied orange peel
- 150 ml dark rum or brandy
- Zest of 1 orange
- Zest of 1 lemon
Cake Batter
- 200 g unsalted butter softened
- 180 g dark brown sugar
- 4 large eggs
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp cloves
- ½ tsp nutmeg
- ¼ tsp allspice
- 1 –2 tbsp molasses or black treacle
- 80 g chopped almonds or walnuts
- 1 tsp vanilla
- Pinch of salt
Golden Christmas Cake (Lighter European-Style)
Soaked Fruit (24 hours)
- 200 g golden raisins
- 150 g sultanas
- 150 g chopped dried apricots
- 100 g dried cherries
- 80 g candied lemon peel
- 150 ml Marsala wine white rum, or strong tea
- Zest of 2 lemons
Cake Batter
- 200 g butter
- 170 g fine white sugar or light brown sugar
- 4 eggs
- 250 g flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp dried ginger
- ¼ tsp cardamom optional
- 80 g pistachios or almonds
- 2 tbsp honey
- 1 tsp vanilla
- Pinch of salt
Instructions
Soak the Fruits & Prepare the Pan
- Combine dried fruits, zest, and alcohol/tea. Warm the liquid until just steaming, pour over fruit, stir, cover, rest 12–24 hours (This prevents dryness and helps distribute flavor evenly).
- Line the cake tin with parchment. Wrap the outside with a layer of foil — long baking can over-brown the edges.
Cream Butter and Sugar
- Beat butter + sugar 3–4 minutes until pale. This traps air pockets, helping lift this very dense cake. Add eggs and beat them in one at a time, scraping the bowl.
- Mix dry ingredients (flour, baking powder, spices, salt) separately then combine with the creamed mixture. Fold in soaked fruit (including any remaining liquid) and nuts.
Bake Low and Slow (at 140°C / 285°F) and cool completely (fruitcakes crumble if sliced warm).
- Dark Cake: 2 hr 15 min to 3 hr; Golden Cake: 2 hr to 2 hr 45 min. Long bake = gentle setting of the crumb without burning.
Age the Cake (“Maturation”)
- Wrap in parchment + foil and store in an airtight tin. Optionally “feed” with 1–2 tsp rum/brandy weekly.
Notes
- Fruit Soaking:
Soak dried fruits for at least 12–24 hours. Longer soaking (up to 1–2 weeks in the refrigerator) improves moisture retention and flavor. Alcohol or strong tea may be used. - Alcohol-Free Version:
Replace alcohol with black tea, orange juice, apple juice, or a mixture of tea and citrus juice. Alcohol-free cakes have a shorter shelf life (1–2 weeks refrigerated). - Preventing Dryness:
Ensure the fruit mixture contains enough soaking liquid. Dry fruit leads to dry cake. Long, low baking temperatures also help maintain moisture. - Baking Time Variations:
Ovens differ. Begin checking the cake 20 minutes before the minimum time. Insert a skewer into the center; it should come out clean with a few moist crumbs. - Pan Lining:
Line the tin with a double layer of parchment and wrap the outside with foil. This prevents over-browning during the long bake. - Feeding the Cake (Optional):
After the cake cools completely, poke small holes on the surface and brush with 1–2 teaspoons of rum, brandy, or whisky. Repeat weekly during aging. - Aging (Maturation):
Aging develops deeper flavor. Store in an airtight container wrapped in parchment and foil.
– Dark Cake: best aged 2–6 weeks
– Golden Cake: 1–4 weeks - Storage:
Alcohol-fed cakes: up to 1–3 months refrigerated or 6 months frozen.
Alcohol-free cakes: best consumed within 1–2 weeks refrigerated. - Serving:
For clean slices, chill the cake briefly before slicing, then bring to room temperature before serving. - Nuts:
Toast nuts lightly before adding to enhance flavor. For nut-free versions, replace nuts with equal weight of dried fruit. - Variations:
Spices, citrus zest, cocoa powder (for darker color), and nuts can be adjusted to personal preference without affecting structure. - Freezing:
Wrap cake tightly in parchment and foil. Freeze for up to 6 months. Thaw overnight in the refrigerator before serving.
