Christmas Fruit Cake

Manisha Mishra
by Manisha Mishra
8 Servings
25 hr 30 min

Christmas isn’t Christmas without a Classic fruit cake made with soaked unsweetened dried fruit. A flavorful & moist fruit cake to enjoy all your vacation. Though making fruit cake isn't that hard but it's a bit of a process. On Christmas Eve, I had baked this Fruit Cake for family & friends. Last year, I had baked eggless version of fruit cake with orange juice but this time I have used rum. I got tons of appreciation for my effort. This Fruit cake was absolutely the star of the show for our evening party.

It’s a classic recipe that makes a light, crumbly, and perfectly moist fruit cake for festive events. I soak the dry fruits and nuts in rum for 24 hours. If soaking in apple juice or orange juice, then soak in the fridge for 1 to 2 days. Place the dried fruit and rum in an airtight container with a secure lid. 

Christmas Fruit Cake is much more richer in texture & taste scrumptious due to the ground spices. The important factor in making fruit cake is the baking time. This cake is baked at lower temperature for the perfect texture which indeed make this cake more flavourful. This moist, rum soaked cake full of dried fruits is sure to be a hit with your family and relatives. It's all delicious by itself!

You'll find the full, step by step recipe below. If you like this Christmas Fruit cake recipe, then please comment down below. I would love to read your thoughts!!!!

Recipe details
  • 8  Servings
  • Prep time: 24 Hours Cook time: 90 Minutes Total time: 25 hr 30 min
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For Soaking Fruits
  • 1kg mixed dried fruit (mix of raisins, prunes, pitted dates, currants, cherries, cranberries, figs)
  • 160ml brandy or rum or apple juice
For Baking Cake
  • 175g all purpose flour
  • 80g ground almond
  • 250g butter softened
  • 200g light soft brown sugar
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 Tsp Ginger powder
  • 1/4 tsp ground cloves
  • 1/4 tsp Nutmeg powder 
  • 100g slivered almonds
  • 1 orange Juice & Zest
  • 1 Lemon Juice & Zest
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/8 Tsp salt
For Soaking Fruits
Combine the dried fruit in a large mixing bowl.
Add the rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
For Baking Cake
Preheat the oven to 150°C with a rack in the center position.
Set aside cake pan & lightly grease and line with parchment paper prior adding the batter.
In another mixing bowl, whisk together the all purpose flour, baking powder, all spices, and salt. Set aside.
In the bowl of a stand mixer, cream the softened butter and light brown sugar together over medium speed for 2 to 3 minutes, or until light and fluffy.
Reduce speed and add the eggs one at a time, until each egg is perfectly incorporated.
Over low speed, slowly add the flour mixture until just absorbed.
Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, lemon juice, slivered almonds, ground cinnamon, Ginger powder, ground cloves, Nutmeg powder & soaked dried fruit mixture along with any liquid if it hasn't absorbed.
Stir cake mixture with a spatula, until all of the ingredients are evenly incorporated.
Transfer the batter evenly onto the cake pans & bake in the centre of the oven for 90 mins or until golden.
Remove from the oven and place on a rack to cool down completely before removing from the pans.
  • You can soak the dry fruits in apple juice or grape juice as well.
  • If you notice your cake is going dark on the top, then cover it with some foil or baking parchment.
  • Top the cake with some icing sugar or soaked fruits
Manisha Mishra
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  • GUG53 GUG53 on Jan 11, 2023

    Does anyone know of a place where this recipe can be found using cups, tsps., tbsp., etc. Sometimes I will convert using online convertor, but this one has way to many, don't have the time or desire to convert. Don't need the cake that bad.