Traditional Christmas Fruit Cake Recipe with Fruits and Nuts | Moist & Festive Holiday Cake

Nothing says Christmas quite like a rich, moist traditional cake

By HomeFindss Kitchen

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Christmas fruit cake is packed with dried fruits, candied peel, and crunchy nuts. This classic holiday cake is soaked with warm spices and, if desired, a touch of brandy or rum to enhance its flavour. Perfect for gifting, entertaining, or enjoying with loved ones, this recipe brings festive cheer to every slice.

Ingredients for Traditional Christmas Fruit Cake

2 cups mixed dried fruits (raisins, currants, sultanas)

1 cup candied cherries, halved

1 cup chopped nuts (walnuts, almonds, or pecans)

1/2 cup candied orange peel, diced

1/2 cup candied lemon peel, diced

1/2 cup brandy or rum (optional, for soaking)

2 cups all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp salt

1 cup unsalted butter, softened

1 cup brown sugar

4 large eggs

1/4 cup molasses or dark treacle

Zest of 1 orange

Zest of 1 lemon

Directions

1. Prepare the Fruits and Nuts:

   In a large bowl, combine dried fruits, candied peel, and nuts. If using alcohol, soak the mixture in brandy or rum for at least 12 hours or overnight for best results.

2. Preheat the Oven:

   Preheat oven to 300°F (150°C). Grease and line a deep 9-inch round cake tin with parchment paper.

3. Mix the Dry Ingredients:

   In a medium bowl, sift together the flour, baking powder, spices, and salt.

4. Cream Butter and Sugar:

   In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses and citrus zest.

5. Combine Wet and Dry Ingredients:

   Gradually fold in the flour mixture until combined. Gently stir in the soaked fruit and nut mixture.

6. Bake the Cake:

   Transfer batter to the prepared tin, smoothing the top. Bake for 2.5–3 hours, checking occasionally. If the top browns too quickly, cover with foil. The cake is ready when a skewer inserted comes out clean.

7. Cool and Store:

   Allow the cake to cool completely in the tin. For the best flavour, wrap the cake in parchment and foil, and store it in an airtight container. Optionally, brush with extra brandy weekly to keep moist and enhance taste.

Serving Suggestions:

1. Decorate with marzipan and royal icing for a festive finish.

2. Serve plain slices with tea or coffee for a cozy holiday treat.

3. Wrap in decorative paper for a perfect homemade Christmas gift.

Why This Recipe Works:

combines traditional flavours with timeless holiday spirit. It’s dense, flavorful, and gets better with age, making it a staple in many festive households.

With its rich flavours, warming spices, and festive presentation, this traditional Christmas fruit cake is a true holiday classic. Bake it for your Christmas table, share it with loved ones, or give it as a heartfelt homemade gift this season.

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