Name: Festive Fruit Christmas Cake Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: British
Ingredients: 175 g unsalted butter chopped; 210 g light brown muscavado sugar packed; 400 g mixed dried fruit; 200 g glacé cherries roughly chopped; 100 g dried cranberries; Zest and juice of 1 orange; Zest of 1 lemon; 120 ml cherry brandy (plus extra for feeding and soaking); 85 g ground almonds coarsely ground; 200 g plain (all-purpose) flour; ½ tsp baking powder; 1 tsp ground mixed spice; 1 tsp ground cinnamon; ¼ tsp ground allspice; 3 large eggs lightly whisked

There’s something magical about the aroma of spices and rich fruit mingling in the oven that instantly says, “It’s the season to celebrate.” This Festive Fruit Christmas Cake Recipe is a classic, packed with juicy dried fruits, warm spices, and a splash of cherry brandy that makes it truly unforgettable. Trust me, once you’ve tried this cake, it’ll become your holiday tradition.

A round fruit cake with a rich brown color rests on a white plate lined with crinkled white parchment paper. The cake’s top is textured with evenly distributed dark spots, showing bits of fruit baked inside. Around the plate, on the white marbled surface, there are a few small cake crumbs and wooden star-shaped decorations scattered near a small dark golden spoon. To the right, there is a neat pile of dried orange slices, their bright orange color contrasting with the darker tones of the cake and surroundings. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Fruit Christmas Cake Recipe
Top Tip
How to Serve Festive Fruit Christmas Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Fruit Christmas Cake Recipe

Why You'll Love This Recipe

This Festive Fruit Christmas Cake Recipe has such a warm, nostalgic feel to it. I've made it every holiday season for years, and each time it brings that cozy feeling of Christmas Eve right into the kitchen. Plus, it’s surprisingly straightforward to make, even if you’ve never tackled a fruit cake before.

Rich, flavorful fruit: The mix of dried fruit and cherries makes every bite bursting with chewy, juicy sweetness.
Aromatic spices: Cinnamon, mixed spice, and allspice blend perfectly to bring festive warmth without overpowering the fruit.
Simple prep with a big payoff: You’ll simmer the fruit ahead for a moist, tender cake that feels indulgent but isn’t complicated.
Cherry brandy feeding: Adding brandy over several weeks gives the cake a deep, boozy richness — the secret to a classic Christmas cake taste.

A thick, round fruit cake sits on a white marbled surface, lined with white parchment paper under it. The cake has a dense, rough texture with dark spots throughout, showing pieces of dried fruit. A long golden spoon is held above the cake, dripping a dark amber syrup onto its moist brown top. Around the cake, small wooden star shapes and cake crumbs are scattered on the surface. On the right side, there are several thin, round slices of dried orange arranged in a small pile. The background is dark, making the cake and its details stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe serves a purpose, balancing moisture, flavor, and texture. Don’t skip the soak with cherry brandy — it’s what makes this cake stand out with that gorgeous depth of taste. When shopping, look for good-quality dried fruit and fresh citrus for the best results.

Flat lay of a small pile of chopped unsalted butter, a heap of light brown muscovado sugar, an assortment of mixed dried fruits including raisins and sultanas, roughly chopped bright red glacé cherries, a small mound of dried cranberries, a whole fresh orange with a small portion cut to show zest and juice, a whole fresh lemon with a small piece showing zest, a small white ceramic bowl filled with deep red cherry brandy, coarsely ground almonds forming a loose pile, three whole uncracked brown eggs, a neat mound of plain (all-purpose) flour, a small heap of baking powder powder, small piles of ground mixed spice, ground cinnamon, and ground allspice each separated, all arranged symmetrically with perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Gives the cake richness without extra salt, helping control flavor balance.
Light brown muscovado sugar: Adds caramel notes and moistness, perfect for a festive feel.
Mixed dried fruit: A combination like raisins, sultanas, and currents adds varied textures and sweetness.
Glacé cherries: Give bursts of color and a tart-sweet contrast to the darker fruit.
Dried cranberries: Their tartness brightens the flavor and cuts through the richness.
Orange and lemon zest & juice: Fresh citrus zest lifts the dense fruit flavors with a fragrant zing.
Cherry brandy: This isn’t just for flavor—it tenderizes the fruit and helps preserve the cake as it matures.
Ground almonds: Adds a subtle nutty flavor and moist crumb that’s less dense than flour alone.
Eggs: Bind everything together, giving structure without weighing down.
Plain (all-purpose) flour: The base for the cake, balanced to be light but sturdy enough to hold the fruit.
Baking powder: A little lift to ensure the cake bakes evenly.
Mixed spice, cinnamon, allspice: Classic Christmas spices that infuse a cozy warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Festive Fruit Christmas Cake Recipe is—you can tweak it to suit your taste or dietary needs without losing the holiday spirit. Whether you like it extra boozy or a bit lighter on the sugar, there’s room to make it truly yours.

Variation: Once, I swapped the cherry brandy for dark rum and added a handful of chopped toasted walnuts for a different nutty crunch—it was a hit at a family gathering!
Dairy-free option: Use vegan butter, and it works beautifully just the same.
Fruit swap: Feel free to experiment with dried apricots or figs if cherries aren’t your thing.
Spices: Adjust the spice mix if you prefer ginger or nutmeg; I sometimes add a pinch of freshly grated nutmeg for extra warmth.

Step-by-Step: How I Make Festive Fruit Christmas Cake Recipe

Step 1: Simmer the Fruit for Maximum Flavor

Start by tossing your butter, sugar, mixed fruit, glacé cherries, cranberries, citrus zest and juice, and most of your cherry brandy into a large saucepan. Warm it gently until you see small bubbles then simmer for about 10 minutes, stirring now and then. This step plumps the fruit and lets all those flavors mingle — don’t rush it! When done, set aside to cool about 30 minutes. Trust me; this soaking step is key for that rich, moist cake we all love.

Step 2: Prepare Your Cake Tin Like a Pro

While the fruit cools down, preheat your oven to 150°C (300°F fan). Line a 20cm (8-inch) springform tin with baking parchment. I find it easier to line the sides first and then the base—make the sides about 2 inches taller than your tin to catch any drips and help with easy removal. This little prep step takes some time but means your cake comes out perfectly every time.

Step 3: Mix in Ground Almonds and Eggs Gently

Once your fruit mixture is slightly cooled, fold in the ground almonds, then stir in your lightly whisked eggs. This flavorful nutty addition keeps the cake moist and adds some tenderness without weighing it down.

Step 4: Add Flour, Spices, and Baking Powder

Sift the flour, baking powder, and spices (mixed spice, cinnamon, and allspice) into your fruit and egg mixture. Fold these in carefully until just combined—overmixing can make the cake tough, so be gentle. The batter will be thick but luscious, with all those lovely fruit pieces visible.

Step 5: Bake Low and Slow

Spoon the batter into your prepared tin and smooth the top with the back of a spoon for an even rise. Bake for 45 minutes at 150°C (300°F fan), then reduce the heat to 140°C (275°F fan) and bake for another 1 to 1.5 hours. The cake is ready when it’s deep brown on top and a skewer comes out clean. If you spot it darkening too much, loosely cover with foil—a little extra patience here gives you that perfect crumb.

Step 6: Feed Your Cake & Wrap It Up

When you take it out, poke 10-12 holes all over the hot cake with a skewer, then pour the remaining cherry brandy on top. This helps the boozy flavor soak deep into the cake as it cools. Once cool, wrap it tightly in double layers of baking parchment and foil, then stash it in an airtight container at room temperature. Every week leading up to Christmas, “feed” the cake with a little more brandy. I promise it’s worth the wait!

Top Tip

From my years making this Festive Fruit Christmas Cake Recipe, I learned a few tricks that guarantee success. Don’t skip soaking the fruit, keep your oven temperature steady, and be patient about the soak time after baking—it transforms the cake from good to spectacular.

Fruit soaking: Simmering the fruits and brandy gently, then letting them rest, really plumps the fruits for great texture and flavor.
Oven temperature: Keeping the heat low and slow prevents the cake from drying out or burning on top.
Feeding the cake: Don’t underestimate the weekly brandy feeds—they keep your cake moist and let flavors deepen beautifully over time.
Wrapping correctly: Double layers of parchment and foil keep air and moisture at bay, preserving your cake perfectly.

How to Serve Festive Fruit Christmas Cake Recipe

Festive Fruit Christmas Cake - Serving Suggestion

Garnishes

I’m a sucker for a traditional look, so I usually finish the cake with a thick layer of marzipan and a snowy white icing. A scatter of edible gold dust or fresh cranberries on top really makes it pop and adds that extra festive sparkle. If you want to skip decorating, just serve with a dollop of whipped cream or brandy butter — simple, classic, and always delicious.

Side Dishes

This cake pairs wonderfully with mulled wine or a warm cup of spiced tea. I love serving it alongside a rich cheese board with sharp cheddar and a little quince jelly — surprising, but a delightful contrast! On the sweeter side, creamy vanilla custard or ice cream is always a crowd-pleaser.

Creative Ways to Present

For intimate gatherings, I like slicing the cake into smaller individual portions, then wrapping each one with a ribbon and a sprig of fresh rosemary or holly for a charming touch. If you’re making multiple cakes, stack them with ribbons to create a festive centerpiece that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

After the big day, any leftover cake wraps up beautifully. I keep mine wrapped in parchment and foil inside an airtight container, stored in a cool, dark cupboard. This keeps it fresh for weeks—if it lasts that long around here! Remember to continue feeding with cherry brandy to maintain that moist texture.

Freezing

You can freeze this cake before you ice or after baking (un-iced only). Just wrap it tightly in parchment and foil and pop it in the freezer for up to a year. When you’re ready, defrost it in the fridge overnight and bring to room temperature before decorating or serving.

Reheating

While I usually enjoy this cake at room temperature, if you want to warm a slice, pop it briefly in a low oven (about 120°C/250°F) for 10-15 minutes. It warms through nicely without drying out, bringing back that lovely freshly-baked feel.

Frequently Asked Questions:

Can I prepare the fruit mixture ahead of time?

Absolutely! You can soak the fruit in cherry brandy a day or two before you plan to bake. This gives even deeper flavor and makes the simmering step quicker and simpler.

How important is feeding the cake with brandy?

Feeding the cake weekly with cherry brandy is crucial for keeping it moist and enhancing the flavor complexity. Skipping this step can result in a drier, less flavorful cake.

Can I use other types of alcohol instead of cherry brandy?

Yes, you can! Dark rum, whisky, or even bourbon work well too and add their own character to the cake. Just stick to around the same quantity for feeding.

How long does this cake keep once baked?

Stored correctly wrapped in parchment and foil and kept in an airtight container at room temperature, the cake should keep well for 4-5 months, making it perfect for making well in advance of the holidays.

Final Thoughts

This Festive Fruit Christmas Cake Recipe truly holds a special place in my kitchen—and my heart. There’s something so rewarding about creating a cake that improves with time and fills your home with those intoxicating holiday scents. I hope you give it a try this season, and maybe, just maybe, it becomes your go-to Christmas tradition too. Warm wishes and happy baking!