Introduction
The Traditional Christmas Fruitcake is one of the most beloved holiday desserts, steeped in history and rich with warm flavors. It’s a dense, moist cake packed with dried fruits, candied peel, nuts, and warm spices, often soaked with brandy or rum for extra indulgence. Every slice tells the story of Christmas tradition—fragrant, flavorful, and celebratory.
Though fruitcake has a reputation for being heavy, when made right, it’s a true holiday treasure. Its complex blend of sweetness, nuttiness, and spiced depth pairs beautifully with tea, coffee, or a festive glass of mulled wine. It’s also one of the few desserts that tastes better with time, as the flavors deepen and develop over days or weeks.
Why I Love This Recipe
I love this fruitcake because it embodies the spirit of Christmas—generous, flavorful, and meant to be shared. Baking it fills the house with the scent of cinnamon, cloves, and nutmeg, making everything feel warm and festive. I also love how versatile it is: you can make it boozy with brandy or keep it alcohol-free with fruit juice. Every bite offers chewy fruit, crunchy nuts, and aromatic spices. Most importantly, it’s a dessert that ages gracefully, becoming richer and more flavorful the longer it rests.
Why This is a Must-Try Dish
- A timeless Christmas tradition with centuries of history.
- Packed with layers of flavor—sweet fruits, crunchy nuts, and warming spices.
- Make-ahead friendly—it actually tastes better when aged.
- Perfect as a holiday gift wrapped in festive paper.
- Can be customized with different fruits, nuts, and even liquor choices.
Preparation & Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 2 to 2.5 hours
- Cooling & Resting Time: 1–2 hours (or several days if maturing with alcohol)
- Total Time: ~3 to 4 hours (excluding aging)
- Servings: 12–14 slices
- Calories: ~380 calories per slice
Cuisine & Course
- Cuisine: British / European Holiday Tradition
- Course: Dessert
Ingredients
Fruit Mix (Soak Overnight or at Least 4 Hours):
- 2 cups mixed dried fruit (raisins, currants, sultanas)
- 1 cup dried cherries or cranberries
- 1/2 cup candied orange or lemon peel
- 1/2 cup chopped dried apricots
- 1/2 cup dark rum, brandy, or orange juice (for soaking)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Pinch of salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 4 large eggs (room temperature)
- 1/4 cup molasses (or dark treacle)
- 1 tsp vanilla extract
Add-Ins:
- 1 cup chopped nuts (walnuts, pecans, almonds, or hazelnuts)
- Zest of 1 orange and 1 lemon
Optional (for Aging / Glazing):
- Extra brandy, rum, or orange juice for brushing the cake after baking
Simple Directions
- Soak dried fruit overnight in brandy, rum, or juice.
- Cream butter and sugar, then beat in eggs, molasses, and vanilla.
- Mix flour, spices, and zest.
- Combine soaked fruit, nuts, and batter.
- Bake low and slow until firm and golden.
- Brush with liquor and wrap for aging, or serve fresh.
Step-by-Step Recipe Preparation
Step 1: Soak the Fruits
- In a large bowl, combine raisins, cherries, candied peel, apricots, and other dried fruit.
- Pour rum, brandy, or juice over the fruit, stir, cover, and let soak overnight (or at least 4 hours).
Step 2: Prepare the Cake Batter
- Preheat oven to 300°F (150°C).
- Grease and line a deep 9-inch round or loaf cake tin with parchment paper.
- In a mixing bowl, cream softened butter with brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in molasses and vanilla extract.
Step 3: Combine Dry & Wet Ingredients
- In a separate bowl, sift together flour, baking powder, and spices.
- Gradually fold dry ingredients into wet mixture.
- Stir in soaked fruit (with remaining liquid), chopped nuts, and citrus zest.
Step 4: Bake the Cake
- Spoon batter into prepared cake tin, smoothing the top.
- Bake for 2 to 2.5 hours, or until a skewer inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil.
Step 5: Cool & Store
- Let cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- For a boozy cake, brush the surface with brandy/rum once cooled.
- Wrap in parchment paper and foil. Store in an airtight container.
- For best flavor, let it age 1–2 weeks, brushing with liquor every few days.
How to Serve
- Slice into generous portions and serve with tea, coffee, or mulled wine.
- Can be dusted with powdered sugar for a snowy effect.
- Add a dollop of whipped cream or brandy butter for indulgence.
Additional Recipe Tips
- The longer the cake rests (wrapped and fed with liquor), the richer the flavor.
- Always bake at a low temperature to avoid drying.
- Use parchment on sides of pan to prevent burning.
- You can bake multiple small cakes for gifting.
Variations
- Chocolate Fruitcake: Add cocoa powder or chocolate chips.
- Tropical Fruitcake: Use dried mango, pineapple, and coconut.
- Alcohol-Free Version: Use orange juice or apple cider instead of liquor.
- Glazed Finish: Brush with warm apricot jam for a shiny look.
Freezing & Storage
- Room Temperature: Wrapped and stored in airtight tin, lasts 2–3 weeks.
- Refrigerator: Up to 1 month.
- Freezer: Well-wrapped fruitcake can last up to 6 months.
- Alcohol-Soaked Cakes: Stay fresh even longer (3+ months).
Special Equipment Needed
- Deep 9-inch round or loaf cake pan
- Parchment paper
- Large mixing bowls
- Electric mixer (optional but helpful)
- Cooling rack
Conclusion
The Traditional Christmas Fruitcake with Nuts and Spices is more than just a dessert—it’s a cherished holiday tradition. Moist, rich, and deeply flavorful, it’s a cake that gets better as it ages, making it perfect for preparing ahead of the holiday rush. Whether you serve it at the Christmas table or wrap it up as a thoughtful gift, this timeless fruitcake is guaranteed to spread festive cheer with every slice
Traditional Christmas Fruitcake with Nuts and Spices
Description
The Traditional Christmas Fruitcake is one of the most beloved holiday desserts, steeped in history and rich with warm flavors. It’s a dense, moist cake packed with dried fruits, candied peel, nuts, and warm spices, often soaked with brandy or rum for extra indulgence.
Ingredients
Fruit Mix (Soak Overnight or at Least 4 Hours):
Dry Ingredients:
Wet Ingredients:
Add-Ins:
Optional (for Aging / Glazing):
Instructions
-
Step 1: Soak the Fruits : In a large bowl, combine raisins, cherries, candied peel, apricots, and other dried fruit. Pour rum, brandy, or juice over the fruit, stir, cover, and let soak overnight (or at least 4 hours).
-
Step 2: Prepare the Cake Batter : Preheat oven to 300°F (150°C). Grease and line a deep 9-inch round or loaf cake tin with parchment paper. In a mixing bowl, cream softened butter with brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in molasses and vanilla extract.
-
Step 3: Combine Dry & Wet Ingredients : In a separate bowl, sift together flour, baking powder, and spices. Gradually fold dry ingredients into wet mixture. Stir in soaked fruit (with remaining liquid), chopped nuts, and citrus zest.
-
Step 4: Bake the Cake : Spoon batter into prepared cake tin, smoothing the top. Bake for 2 to 2.5 hours, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
-
Step 5: Cool & Store : Let cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack. For a boozy cake, brush the surface with brandy/rum once cooled. Wrap in parchment paper and foil. Store in an airtight container. For best flavor, let it age 1–2 weeks, brushing with liquor every few days.
