If ever there was a dessert that perfectly captures the warmth and joy of the holiday season, it’s this Christmas Fruit Cake: A Festive Classic Recipe. This cake isn’t just any fruitcake; it’s a rich, moist, and spiced masterpiece packed with luscious dried fruits and nuts and brought alive by hints of orange zest and molasses. Each slice offers a beautiful balance of textures and flavors, from the chewy sweetness of the fruits to the buttery crumb and the subtle holiday spices dancing on your tongue. It’s a heartwarming treat that makes every Christmas gathering feel extra special and creates delicious memories to treasure.
Ingredients You’ll Need
Gathering the right ingredients for this cake is a breeze, but each one plays a vital role in creating that perfect Christmas Fruit Cake: A Festive Classic Recipe. From the richness of the butter to the spice blend that gives it depth, every component is chosen to complement one another.
- 1 cup unsalted butter (softened): The foundation for a tender, moist crumb that melts in your mouth.
- 1 cup brown sugar (packed): Adds deep caramel sweetness and moisture to the cake.
- 4 large eggs: Provide structure and richness.
- 1/2 cup orange juice: Brings a fresh, citrusy brightness that cuts through sweetness.
- 2 tablespoons molasses: Adds complexity and a subtle smoky sweetness.
- 2 1/2 cups all-purpose flour: The base that holds all ingredients together.
- 1 teaspoon baking powder: Helps the cake rise, ensuring it’s light and fluffy enough.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect leavening.
- 1 teaspoon ground cinnamon: A classic warm spice that evokes cozy holiday feelings.
- 1/2 teaspoon ground nutmeg: Adds nutty warmth and aroma.
- 1/4 teaspoon ground cloves: Provides a hint of boldness that balances the sweeter notes.
- 1/2 teaspoon salt: Enhances all the flavors, keeping the cake balanced.
- 2 cups mixed dried fruit (raisins, currants, chopped dates, cranberries): These are the gems that bring luscious chewy texture and bursts of sweetness.
- 1 cup chopped candied cherries or mixed peel: Adds vibrant color and sugary tang.
- 1 cup chopped nuts (walnuts or pecans): Provide crunch and a nutty depth to each bite.
- Zest of 1 orange: Infuses a fresh citrus fragrance that brightens the rich cake.
- 2 tablespoons brandy or apple juice (optional): For that extra moist finish and classic festive note.
How to Make Christmas Fruit Cake: A Festive Classic Recipe
Step 1: Prepare Your Pan and Oven
Begin by heating your oven to 300°F (150°C). Grease a 9-inch loaf pan or an 8-inch round cake pan and line it with parchment paper to prevent sticking. This slow baking temperature ensures your fruit cake bakes evenly, developing that perfect moist texture without drying out.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with the brown sugar until light and fluffy. This step is crucial because it incorporates air, helping to create a tender crumb. The sugar also starts to dissolve into the butter, setting the stage for a beautifully balanced sweetness.
Step 3: Add Eggs, Orange Juice, Molasses, and Zest
One at a time, beat in the eggs thoroughly, making sure each is fully incorporated before adding the next. Then stir in the orange juice, molasses, and orange zest. The combination adds layers of moisture and flavor, making this fruit cake truly festive and delightful.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed, so every bite of your Christmas Fruit Cake: A Festive Classic Recipe has that signature spiced balance.
Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; you want everything just incorporated to keep the cake tender.
Step 6: Fold in the Fruits and Nuts
Now the fun part — fold in the mixed dried fruits, candied peel or cherries, and chopped nuts. These add the colorful, chewy, crunchy elements that make this recipe stand out as a true festive classic.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface. Bake it for 1 hour 30 minutes to 1 hour 45 minutes, checking with a toothpick near the end. When it comes out clean, your cake is done and smells like holiday magic.
Step 8: Cool and Optional Brandy Brushing
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. If desired, brush with brandy or apple juice while cooling, adding a moist depth and enhancing flavors that develop over time.
How to Serve Christmas Fruit Cake: A Festive Classic Recipe
Garnishes
Serving this cake is just as special as making it. Traditionally, a light dusting of powdered sugar or extra chopped nuts sprinkled over the top adds an elegant, festive touch. Fresh orange slices or a sprig of rosemary can also heighten the presentation, making each slice a celebration on its own.
Side Dishes
This cake shines beautifully alongside a dollop of whipped cream or a scoop of vanilla ice cream, which balances its rich sweetness with creamy freshness. For a cozy twist, pairing it with a hot cup of spiced tea or mulled wine will elevate the seasonal indulgence perfectly.
Creative Ways to Present
Consider wrapping individual slices in parchment and tying with a festive ribbon if you’re gifting to friends or neighbors. Or create a stunning layered dessert by slicing the cake and layering it with mascarpone and berries for a festive trifle that wows at holiday parties. The versatility makes Christmas Fruit Cake: A Festive Classic Recipe a star dessert in any form.
Make Ahead and Storage
Storing Leftovers
This fruit cake actually improves with time! Once cooled, wrap it tightly in foil or plastic wrap and store it in an airtight container at room temperature. It stays moist and flavorful for up to two weeks, making it perfect for early holiday prep or as a gift to enjoy for many days.
Freezing
If you want to keep it longer, freeze the wrapped cake in an airtight container or heavy-duty freezer bag. It can last for up to three months frozen. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
To reheat, warm slices gently in a low oven (about 275°F or 135°C) for 10-15 minutes or microwave briefly to revive the cake’s warmth and aroma. Just be careful not to dry it out; a light brush of apple juice or brandy before warming helps keep it luscious.
FAQs
Can I make this Christmas Fruit Cake nut-free?
Absolutely! Simply omit the nuts from the recipe. The dried fruits will still give you wonderful texture and flavor, making it a perfect option for those with nut allergies.
How long should I let the fruit cake rest before serving?
For the best flavor, it’s ideal to let the cake rest wrapped for at least a few days. This rest time allows the spices and fruit to meld wonderfully, enhancing the overall taste and moisture.
Can I substitute the brandy with something else?
Yes, if you prefer to avoid alcohol, apple juice is a great alternative that adds moisture and a subtle fruity note without overpowering the cake.
Is this fruit cake suitable for vegetarians?
Definitely! All the ingredients in this Christmas Fruit Cake: A Festive Classic Recipe are vegetarian-friendly, making it a crowd-pleaser for all dietary preferences.
What’s the best way to ensure the dried fruit is evenly distributed?
Toss the dried fruit and nuts in a little flour before folding them into the batter. This simple trick prevents them from sinking to the bottom and keeps every slice packed with those delightful bits.
Final Thoughts
This Christmas Fruit Cake: A Festive Classic Recipe is a celebration of festive flavors and timeless tradition. It’s a recipe that invites you to slow down, savor the season, and share moments that matter. Whether you’re baking it for a party, gifting slices to loved ones, or enjoying it quietly with a warm drink, this cake will fill your holiday with sweetness and joy. Don’t wait—grab your ingredients and experience the magic firsthand!
Print
Christmas Fruit Cake: A Festive Classic Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
- Diet: Vegetarian
Description
This Christmas Fruit Cake is a festive classic perfect for holiday celebrations. Featuring a moist, spiced batter packed with mixed dried fruits, candied peel, and nuts, this rich dessert is infused with warm spices and a hint of molasses and orange zest. Baked low and slow for a tender crumb, it improves in flavor when aged, making it an ideal holiday treat to prepare ahead of time.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup orange juice
- 2 tablespoons molasses
- Zest of 1 orange
- 2 tablespoons brandy or apple juice (optional)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Fruits and Nuts
- 2 cups mixed dried fruit (raisins, currants, chopped dates, cranberries)
- 1 cup chopped candied cherries or mixed peel
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and prepare pan: Preheat the oven to 300°F (150°C). Grease and line a 9-inch loaf pan or an 8-inch round cake pan with parchment paper to ensure easy removal and prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add eggs and liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the orange juice, molasses, and orange zest to add moisture and festive flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which can toughen the cake.
- Fold in fruits and nuts: Carefully fold in the mixed dried fruits, candied cherries or mixed peel, and chopped nuts to distribute evenly throughout the batter.
- Pour and bake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely.
- Optional aging and serving: If desired, brush the cooled cake with brandy or apple juice, wrap tightly in foil, and store in an airtight container. For best flavor, let the cake rest for a few days before serving to allow the flavors to meld.
Notes
- Fruit cake improves with time: wrap in foil and store in an airtight container for up to 2 weeks for enhanced flavor.
- For a nut-free version, simply omit the nuts from the recipe.
