Traditional Christmas Fruit Cake Recipe

A classic Christmas treat, this fruit cake is filled with festive flavors, candied cherries, and mixed fruits and nuts. It’s a perfect holiday dessert with its rich, moist texture and beautiful decoration of colorful cherries on top. Whether you’re baking for family, friends, or gift-giving, this timeless fruit cake will bring warmth and joy to any holiday table.

Why You’ll Love This Recipe

• Rich and Festive: Full of dried fruits, nuts, and the holiday charm of candied cherries.
• Moist and Flavorful: The addition of milk keeps the cake tender, and the option to soak the fruit adds an extra layer of flavor.
• Perfect for Gifting: Wrapped in festive packaging, this cake makes a beautiful holiday gift.
• Easy to Make: Simple ingredients and easy steps make this a go-to recipe for holiday baking.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup mixed dried fruits (such as cherries, pineapple, apricots), chopped
• 1/2 cup mixed nuts (such as walnuts or pecans), chopped
• 1/4 cup candied cherries, cut in half
• 1/4 cup green candied cherries, cut in half
• 1/4 cup red candied cherries, cut in half

Step-by-Step Directions

1. Prepare the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bread pan or loaf mold to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate Adding Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently until everything is just combined.
5. Add Fruits and Nuts: Gently fold in the chopped mixed dried fruits and nuts until they are evenly distributed throughout the batter.
6. Transfer to Pan and Decorate: Pour the batter into the prepared loaf pan and smooth the surface. Arrange the halved candied cherries on top in a decorative pattern.
7. Bake: Place in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 60-minute mark and cover loosely with foil if it’s browning too quickly.
8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled.

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Loaf pan (8×4 or 9×5-inch)
• Electric mixer or hand whisk
• Wire rack for cooling
• Spatula for folding

Serving and Storage Tips

• Serving: Serve slices as is, or top with a bit of whipped cream for extra decadence. This cake also pairs beautifully with coffee, tea, or mulled wine.
• Storage: Wrap the cake tightly in plastic wrap and store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
• Freezing: For longer storage, wrap the cooled cake in plastic wrap and then foil, and freeze for up to three months. Thaw at room temperature before serving.

Recipe Variations

• Spiced Fruit Cake: Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to the dry ingredients for a warmly spiced version.
• Boozy Soak: Soak the dried fruits in 1/4 cup of rum or brandy overnight for a richer, more traditional flavor.
• Chocolate Twist: Stir in 1/2 cup chocolate chips for a hint of chocolate flavor.

Helpful Notes

• Fruit Soak Option: If soaking the fruit in alcohol, make sure to drain any excess liquid before adding to the batter.
• Pan Choice: This recipe works well in a loaf pan, but you can also use a round or square pan for a different shape. Adjust baking time as needed.
• Chopping the Fruits: Chop the dried fruits into small pieces so they distribute evenly in the batter and give a balanced texture.

Tips from Bakers

• Chef Nigella Lawson: “For a richer flavor, brush the cake with a bit of brandy after baking. This will add moisture and preserve it longer.”
• Chef Mary Berry: “Don’t overmix the batter once the flour is added—gentle folding ensures a tender crumb.”

Frequently Asked Questions

Q1: Can I make this cake in advance?
Yes! This fruit cake actually improves in flavor after a day or two. Wrap it tightly and store it at room temperature or refrigerate for longer freshness.

Q2: Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work well in this recipe. Be sure to check other ingredients to ensure they’re gluten-free.

Q3: How can I make this recipe vegan?
For a vegan version, use a vegan butter substitute, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use non-dairy milk.

Q4: Can I use other types of nuts?
Yes, feel free to substitute or mix in different nuts like almonds, hazelnuts, or pistachios.

Q5: How can I keep the cake from being too dry?
Using the right amount of milk and ensuring not to overbake are key. Check for doneness at 70 minutes and cover with foil if needed to avoid over-browning.

Enjoy the Festive Flavors of Christmas Fruit Cake

This traditional Christmas fruit cake is a perfect blend of moist cake, festive candied cherries, and a mix of dried fruits and nuts. Beautiful to look at and delicious to eat, it’s a must-have on your holiday table. Make a loaf for yourself and one to share—it’s a classic holiday treat everyone will love!

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