The magic of Christmas Fruit Cake: A Festive Classic lies in its irresistible combination of plump dried fruits, aromatic spices, citrusy orange zest, and the subtle richness that only a long, gentle bake can bestow. Whether it graces your holiday table as a show-stopper or sneaks its way into breakfast with a cup of hot tea, this timeless treat brings warmth and connection to any gathering. With every moist, fragrant slice, you’ll taste history, hospitality, and the joy of festive tradition wrapped into one beautiful loaf.
Ingredients You’ll Need
Every great Christmas Fruit Cake: A Festive Classic starts with carefully chosen ingredients—each one plays a vital role in the cake’s depth of flavor, moist crumb, and jewel-like appearance. Don’t be daunted by the list! Each element brings something special, making this classic fruitcake utterly memorable.
- Mixed dried fruits: Raisins, currants, chopped dates, and dried cranberries add both chew and natural sweetness—that signature medley everyone expects in a true fruit cake.
- Candied cherries: These bring pops of color and a playful, sweet bite that instantly feels festive.
- Chopped nuts: Walnuts or pecans create a lovely crunch and nutty contrast to the dense, fruity crumb.
- Orange juice or dark rum: Soaking the fruit in this adds either brightness or rich, grown-up flavor—choose what suits your crowd.
- All-purpose flour: Provides structure, holding all that bounty together without becoming heavy.
- Baking powder: Just enough leavening to ensure a light, tender cake.
- Ground cinnamon: Warming and aromatic—a must for holiday baking!
- Ground nutmeg: A hint of spice that’s cozy and complex.
- Ground allspice: Subtle, almost floral notes that add old-world charm.
- Salt: Essential for balancing all the sweetness.
- Unsalted butter: Yields a rich, tender crumb and classic flavor—always use soft, high-quality butter.
- Brown sugar: Deepens the cake’s flavor with a toasty note—light or dark is up to you.
- Large eggs: Bind and give the cake its structure, making sure every bite holds together.
- Vanilla extract: Brings all the flavors into a cozy harmony.
- Orange zest: A fresh, zippy brightness that wakes up the whole loaf.
How to Make Christmas Fruit Cake: A Festive Classic
Step 1: Soak the Fruit and Nuts
Kick off your Christmas Fruit Cake: A Festive Classic by generously mixing all your dried fruits, candied cherries, and chopped nuts in a sturdy bowl. Pour over the orange juice or dark rum, giving everything a thorough stir, then cover and let it all soak for at least 2 hours—overnight is even better. This soaking step is where the magic begins, with the fruit plumping and absorbing maximum flavor.
Step 2: Prepare the Pan and Preheat
While your fruit is soaking up all that goodness, grease a 9×5-inch loaf pan and line it with parchment paper. This ensures your cake slides out perfectly after its slow bake, with no sticking or crumbling. Preheat your oven to 300°F (150°C) so it’s ready for that low-and-slow, even heat that helps a fruit cake bake up moist and beautifully golden.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Blending the spices right in with the flour means every bite delivers a perfect balance of festive flavor, without any harsh clumps or surprises.
Step 4: Cream Butter and Sugar, Add Wet Ingredients
In a separate large bowl, cream together the softened butter and brown sugar using handheld beaters or a stand mixer, until fluffy and light—this is key for a tender crumb. Beat in the eggs one at a time (don’t rush—each should be fully mixed before the next). Stir in the vanilla extract and orange zest for that irresistible citrus perfume.
Step 5: Combine Everything
Gradually add the flour mixture to the wet ingredients, mixing gently just until incorporated—over-mixing can make the cake tough, so stop as soon as the last streak of flour disappears. Now fold in your plumped, soaked fruit and nuts, along with any soaking juices, until evenly distributed. The batter will be thick, flecked with jewel-like fruit and tempting aromas.
Step 6: Bake and Cool
Scoop the batter into your prepared loaf pan, smoothing the top so it bakes up uniform and pretty. Bake in the preheated oven for 75 to 90 minutes—check with a toothpick after the 75-minute mark. It should emerge clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling completely. This helps set the texture, making every slice neat and perfect.
How to Serve Christmas Fruit Cake: A Festive Classic
Garnishes
Set off your Christmas Fruit Cake: A Festive Classic with a playful dusting of powdered sugar, a crown of glazed cherries, or a scatter of toasted nuts on top just before serving. For a real show-stopper, brush the finished (and fully cooled) loaf with a touch of warm apricot jam to make it glisten like a holiday jewel.
Side Dishes
This classic loaf is splendid alongside a mug of hot tea, rich coffee, or a silky eggnog—each sip drawing out new flavors from the spiced, fruity crumb. Add a dollop of lightly sweetened whipped cream or a thick, tangy Greek yogurt if you’d like a creamy contrast.
Creative Ways to Present
Slices of Christmas Fruit Cake: A Festive Classic look beautiful arranged on a platter with sprigs of fresh rosemary (for a piney effect) and clusters of ruby-red cranberries. For gifting, wrap slices or the whole loaf in parchment, tuck into a festive tin, or tie with twine for a homespun feel—holiday spirit, delivered!
Make Ahead and Storage
Storing Leftovers
Wrap your cake tightly in plastic wrap or foil and store it at room temperature for up to a week. The flavors develop even more as it rests, making each slice tastier day by day. If you brush your loaf with rum or brandy, it will keep moist and fragrant for even longer!
Freezing
To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and then in foil, or place in a zip-top freezer bag. It keeps perfectly for up to three months—just thaw at room temperature before serving for that fresh-baked flavor.
Reheating
If you love a warm slice, reheat gently in the microwave for 10–15 seconds or in a low oven (wrapped in foil) until just warmed through. A quick toast under the broiler also gives the edges a lovely caramelized crunch.
FAQs
Can I use other dried fruits in the Christmas Fruit Cake: A Festive Classic?
Absolutely! Feel free to experiment with dried apricots, figs, pineapple, or whatever you have on hand. Just keep the total quantity about the same for best results.
Is it necessary to soak the fruits overnight?
Soaking overnight gives the fruits extra time to plump up and absorb flavor, but if you’re short on time, a minimum of 2 hours works. The longer the soak, the richer and more luxurious the texture.
How can I make this cake alcohol-free?
Simply swap the dark rum for orange juice or even apple juice. You’ll still get a lovely, bright flavor, and this makes the cake appropriate for all ages.
Why is the cake aged before serving?
Aging—sometimes called “maturing”—allows the flavors and textures to mingle, soften, and deepen, transforming the cake into something truly festive and complex. It’s worth the wait!
Can I bake this cake in advance for gifting?
Yes! Christmas Fruit Cake: A Festive Classic is the ultimate make-ahead treat because it keeps so well. In fact, its flavors improve after a week or two—making it perfect for baking, wrapping, and sharing throughout the holiday season.
Final Thoughts
If you’re craving a taste of tradition or looking for the perfect bake to share with loved ones, this Christmas Fruit Cake: A Festive Classic promises to impress. It’s a joyful labor of love that fills your kitchen with warmth and your holiday with sweetness—give it a try, and let every slice make the season just a bit brighter!
Print
Christmas Fruit Cake: A Festive Classic Recipe
- Total Time: 2 hours (plus soaking)
- Yield: 1 loaf (10–12 slices)
- Diet: Vegetarian
Description
Celebrate the holiday season with this classic Christmas Fruit Cake recipe. Filled with a mix of dried fruits, nuts, and warm spices, this festive treat is perfect for sharing with loved ones.
Ingredients
Mixed Dried Fruits:
2 cups (raisins, currants, chopped dates, dried cranberries)
Candied Cherries:
1/2 cup, chopped
Nuts:
1/2 cup, chopped (walnuts or pecans)
Orange Juice or Dark Rum:
1/2 cup
All-Purpose Flour:
1 1/4 cups
Baking Powder:
1/2 teaspoon
Ground Cinnamon:
1/2 teaspoon
Ground Nutmeg:
1/4 teaspoon
Ground Allspice:
1/4 teaspoon
Salt:
1/4 teaspoon
Unsalted Butter:
1/2 cup, softened
Brown Sugar:
1/2 cup
Eggs:
2 large
Vanilla Extract:
1 teaspoon
Orange Zest:
Zest of 1 orange
Instructions
- Prep the Fruit: Combine dried fruits, cherries, and nuts. Add orange juice or rum, stir, cover, and soak for 2 hours or overnight.
- Prepare the Batter: Preheat oven. Grease and line loaf pan. Whisk dry ingredients. Cream butter and sugar, beat in eggs, vanilla, and zest. Mix in dry ingredients and fruit mixture.
- Bake: Pour batter into pan, bake for 75–90 minutes at 300°F (150°C). Cool before serving.
Notes
- Enhance flavor by brushing cake with rum or brandy weekly and storing tightly wrapped in foil.
- Best enjoyed after aging for 1–2 weeks.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
