There’s nothing quite like the comforting nostalgia and festive joy of baking a Traditional Christmas Fruit Cake—a recipe that fills your home with warmth, spices, and the rich aroma of citrus and dried fruit. This time-honored cake brings together jewel-like bits of fruit, crunchy nuts, butter, and a dash of rum or orange juice for an irresistibly moist crumb. With every slice, you share a piece of holiday tradition and a taste of memories meant to last all season long.

Ingredients You’ll Need

Traditional Christmas Fruit Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in a Traditional Christmas Fruit Cake is chosen with care to achieve that perfect balance of sweetness, spice, moisture, and a lovely, tender crumb. Gather these items to create a cake that’s truly bursting with holiday cheer in every delicious bite.

Mixed dried fruit (2 cups): Raisins, currants, chopped dates, and dried apricots create a flavorful, chewy base packed with natural sweetness.
Candied cherries (1 cup): These vibrant, glossy gems add color, sweetness, and a classic festive touch.
Candied pineapple (1 cup): For a tangy, tropical lift that balances the richness and adds golden chunks throughout the cake.
Chopped walnuts or pecans (1/2 cup): Nuts bring delicious texture, crunch, and a subtle, toasty flavor.
Dark rum or orange juice (1/2 cup): Either option seeps into the fruit with a deep, complex flavor—rum adds warmth, orange juice keeps things family-friendly.
Unsalted butter, softened (1 cup): Essential for a rich, tender crumb; make sure it’s soft for easy creaming.
Packed brown sugar (1 cup): Brown sugar offers caramel notes and keeps the cake extra-moist.
Large eggs (4): Eggs help bind everything together and give the cake structure.
All-purpose flour (2 cups): Classic flour gives a sturdy base to hold all those festive mix-ins.
Baking powder (1/2 teaspoon): Lends the perfect amount of lift to make sure the cake isn’t too dense.
Salt (1/2 teaspoon): Just a pinch to bring out the flavors of everything else.
Ground cinnamon (1 teaspoon): This signature spice adds classic warmth and coziness.
Ground nutmeg (1/2 teaspoon): For a subtle, nutty spice that enhances the overall aroma.
Ground cloves (1/4 teaspoon): A little goes a long way to give that unique, Christmas-y depth.
Orange juice (1/2 cup): Adds even more citrus brightness and keeps the cake moist.
Zest of 1 orange: Zest infuses the batter with fragrant oils and citrusy zing.
Zest of 1 lemon: A touch of this zest brightens all the rich flavors and balances the sweetness beautifully.

How to Make Traditional Christmas Fruit Cake

Step 1: Soak the Fruit

The magic of any proper Traditional Christmas Fruit Cake starts the night before with an overnight soak. In a large bowl, combine your mixed dried fruit, candied cherries, candied pineapple, and nuts. Pour the dark rum or orange juice over the top and stir well. This soak not only plumps up the fruits but melds their flavors with the nuts, ensuring a cake that’s bursting with moisture and taste in every bite.

Step 2: Prepare Your Pan and Oven

Line and grease a 9-inch round cake pan or loaf pan with parchment paper. This step guarantees your cake releases flawlessly and keeps the edges soft. Preheat your oven to 300°F (150°C)—the low, slow bake is crucial for allowing the flavors to develop while keeping the cake perfectly tender.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with the brown sugar until fluffy and light. This creamy base is what gives your Traditional Christmas Fruit Cake its wonderfully soft crumb and lovely rich notes. Take your time here—creaming well really does make a difference!

Step 4: Add the Eggs

Crack in the eggs, one by one, beating well after each addition. This time and attention help create a smooth, cohesive batter and lock in air for a lighter texture, even with all those fruit and nuts folded through.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Baking is always more fun (and foolproof) when everything’s evenly distributed, especially those warming spices!

Step 6: Mix Wet and Dry Ingredients

Add the dry ingredients to your creamed mixture alternately with the orange juice—begin and end with the flour mixture. This gradual addition creates a smooth batter while making sure your cake stays moist and tender, not dense.

Step 7: Add the Fruits and Zest

Now, fold in the entire bowl of soaked fruit and nuts, plus the fresh orange and lemon zest. This is where your Traditional Christmas Fruit Cake transforms into a colorful, fragrant masterpiece. Mix just until everything’s well distributed.

Step 8: Bake Gently

Pour the batter into your prepared pan, smoothing the top evenly. Bake for 2 to 2 1/2 hours, checking at the two-hour mark. If the surface starts browning too much, cover loosely with foil. Insert a toothpick to test—it should come out clean or with just a few moist crumbs.

Step 9: Cool and Age

Let your cake cool for 20 minutes in the pan, then transfer it to a wire rack. Once completely cool, wrap it tightly in plastic and foil, and place in an airtight container. For that iconic Traditional Christmas Fruit Cake flavor, be patient: let it age at least a week, brushing occasionally with extra rum or juice for extra flavor and moistness.

How to Serve Traditional Christmas Fruit Cake

Garnishes

Dust your Traditional Christmas Fruit Cake with a gentle shower of powdered sugar, or add a crown of glossy candied fruit and nuts for a festive flourish. A sprig of holly or a twist of citrus peel makes every slice feel extra special and photo-worthy.

Side Dishes

This cake shines alongside a cup of hot tea, mulled wine, or freshly brewed coffee. If you’re serving it for dessert, a dollop of softly whipped cream or cool vanilla ice cream makes every bite truly indulgent, cutting through the richness with a creamy contrast.

Creative Ways to Present

Try presenting thin slices on a charming Christmas platter, or wrap individual pieces in parchment and festive ribbon for delightful gifts. For an elegant dessert buffet, serve cubes of cake on skewers with other seasonal sweets. However you present it, Traditional Christmas Fruit Cake always brings smiles to the table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Traditional Christmas Fruit Cake tightly in both plastic wrap and foil to preserve flavor and keep it moist. Store it in an airtight container in a cool spot; the taste only improves over several days as the flavors meld.

Freezing

You can freeze slices or even a whole cake, well-wrapped, for up to three months. Thaw overnight in the fridge or at room temperature for a few hours, and the cake will be just as moist and flavorful as the day you baked it.

Reheating

Serve the cake at room temperature, or gently warm slices in the microwave for a few seconds if you’d like a softer bite. For a special touch, try toasting slices lightly in a skillet with a dab of butter—absolutely irresistible!

FAQs

How far in advance can I make a Traditional Christmas Fruit Cake?

Ideally, you’ll want to bake your cake at least one week before serving, but many bakers start as early as a month ahead. This gives the flavors time to mature and lets the texture become perfect—just remember to store it well wrapped!

Can I make this cake without alcohol?

Absolutely! Use orange juice in place of the dark rum both for soaking the fruit and brushing during storage. You’ll still get amazing flavor and moisture without any alcohol.

How do I prevent my fruit from sinking to the bottom?

Tossing your soaked fruit in a tablespoon of flour before folding into the batter can help distribute it evenly, so each slice is studded with juicy fruit from top to bottom.

Can I use different fruit or nuts?

Definitely! Swap in dried cranberries, figs, or even swap walnuts for almonds if you like. Making your Traditional Christmas Fruit Cake personal is part of the fun—just stick to the total quantity of fruit and nuts so the texture stays just right.

Is this cake suitable for vegetarians?

Yes, this version of Traditional Christmas Fruit Cake is vegetarian-friendly, as it contains no meat ingredients. Just be sure any candied fruits used are made without gelatin, if you want to avoid animal products entirely.

Final Thoughts

Sharing a Traditional Christmas Fruit Cake at your holiday table is about so much more than just dessert—it’s a tradition filled with rich flavors, family memories, and the joy of giving. It’s a true labor of love that’s absolutely worth every minute. If you’ve never tried it, now’s the perfect time to make this festive treasure a cherished part of your own celebrations!

Traditional Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: admin
Total Time: 3 hours (plus overnight soaking and aging)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and festive flavors of this traditional Christmas Fruit Cake. Loaded with a variety of dried fruits, nuts, and warm spices, this moist and aromatic cake is a holiday classic that is perfect for sharing with loved ones.

Ingredients

Scale

Mixed Dried Fruit Mixture:

2 cups mixed dried fruit (raisins, currants, chopped dates, chopped dried apricots)

Candied Fruits:

1 cup chopped candied cherries
1 cup chopped candied pineapple

Nuts:

1/2 cup chopped walnuts or pecans

Other Ingredients:

1/2 cup dark rum or orange juice
1 cup unsalted butter, softened
1 cup packed brown sugar
4 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup orange juice
Zest of 1 orange
Zest of 1 lemon

Cook Mode Prevent your screen from going dark

Instructions

Prepare Fruit Mixture: Combine mixed dried fruit, candied fruits, and nuts. Soak in rum or orange juice overnight.
Preheat and Prepare: Preheat oven. Grease and line cake pan with parchment paper.
Make Batter: Cream butter and sugar, add eggs. Mix dry ingredients, then alternate with orange juice into butter mixture. Stir in fruit mixture and zest.
Bake: Pour batter into pan and bake for 2 to 2 1/2 hours. Cool before serving.

Notes

For extra moisture and flavor, brush the cake with rum or fruit juice during storage.
Serve in thin slices with tea or coffee during the holiday season.

Prep Time: 30 minutes (plus overnight soaking)
Cook Time: 2 hours 30 minutes
Category: Dessert
Method: Baking
Cuisine: British