Description

A classic Traditional Christmas Fruit Cake featuring a rich blend of soaked dried fruits, nuts, warm spices, and a moist, tender crumb. Perfect for festive celebrations, this cake offers timeless holiday flavors, is make-ahead friendly, customizable, and makes a heartfelt gift or centerpiece.

Ingredients

Scale

Dried Fruits Mix

1 cup raisins
1 cup currants
1 cup chopped cherries
1/2 cup chopped citrus peel

Nuts

1 cup chopped walnuts or pecans

Wet Ingredients

1 cup (225g) unsalted butter, softened
1 cup (220g) brown sugar
4 large eggs
2 teaspoons vanilla extract
1/4 to 1/2 cup dark rum or brandy (plus extra for soaking and brushing)

Dry Ingredients and Spices

2 1/2 cups (310g) all-purpose flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

Prepare the Fruit Mixture: Soak the raisins, currants, cherries, and citrus peel in dark rum or brandy for at least 24 hours, preferably overnight, to plump the fruit and infuse rich flavor.
Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar together until light and fluffy to ensure a tender and moist crumb.
Add Eggs and Vanilla: Beat in eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
Incorporate Dry Ingredients and Spices: Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl. Gradually fold this mixture into the wet ingredients gently to combine without overmixing.
Fold in Fruit and Nuts: Drain the soaked fruits, reserving soaking liquid. Fold the drained fruits and chopped nuts into the batter. Optionally add a splash of reserved soaking liquid to keep the batter moist.
Bake Slowly: Pour batter into a greased and lined cake pan. Bake at 320°F (160°C) for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean. Slow baking prevents drying out the dense cake.
Cool and Age the Cake: Allow the cake to cool completely, then wrap tightly in parchment paper and aluminum foil. Age the cake in a cool, dark place, brushing occasionally with rum or brandy to maintain moisture and enhance flavor over several weeks.

Notes

Soak dried fruits for at least 24 hours for best flavor and juiciness.
Use freshly ground spices for a brighter aromatic profile.
Fold ingredients gently to avoid a tough cake texture.
Wrap cake tightly immediately after cooling to retain moisture.
Bake at a lower temperature for longer to keep the cake moist and tender.

Prep Time: 25 minutes + at least 24 hours soaking time
Cook Time: 2 to 2.5 hours
Category: Dessert
Method: Baking
Cuisine: Traditional British

Nutrition

Serving Size: 1 slice (approx. 1/16 of cake)
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: Christmas, fruit cake, holiday dessert, traditional cake, festive cake, soaked fruits, nuts, spiced cake