Christmas fruit cake is a rich, moist cake packed with dried fruit and walnuts and scented with cinnamon, cloves, nutmeg and orange zest. The fruit soaks in brandy and orange juice first, so every slice tastes juicy and festive instead of dry.
This Christmas fruit cake bakes in one bundt pan and needs no special skills. It serves 16, so it is ideal for a holiday table, a cookie swap or a homemade gift, and it slices neatly once it has cooled.
Recipe at a glance
- Time: 30 minutes of prep, 1 to 2 hours to soak the fruit, 1 hour 15 minutes to bake and 5 to 6 hours to cool.
- Makes: 16 slices from a 10-inch bundt pan.
- Key ingredients: mixed dried fruit, candied fruit, brandy, orange juice, butter, muscovado sugar, eggs, flour, sour cream, walnuts and warm spices.
- Oven temperature: 300°F, a low and slow bake that keeps the cake moist.
- Best tip: let the cake cool completely before slicing, so the crumb sets and the slices stay neat.
Why You Will Love This Christmas Fruit Cake
Many people think of fruit cake as heavy and dry. This Christmas fruit cake is different because the dried fruit is soaked first, and the batter includes sour cream and butter. The crumb is tender, the fruit is plump, and the spices taste warm rather than sharp.
It is also easy. You mix the batter in one bowl, bake it in one pan and finish it with an optional brush of brandy. There is no layering, no frosting and no long wait before you can eat it.
Christmas Fruit Cake Ingredients
For the Fruit Soak
- Mixed dried fruit: 3 cups, chopped. Use cranberries, apricots, golden raisins, cherries and dates.
- Candied fruit: 1/2 cup, finely diced.
- Brandy or rum: 1/2 cup. Use orange juice for an alcohol-free cake.
- Orange juice: 1/2 cup.
For the Cake
- Butter: 1 cup (2 sticks), unsalted and softened.
- Muscovado sugar: 1 1/4 cups. Dark brown sugar also works.
- Eggs: 4 large, at room temperature.
- All-purpose flour: 2 1/2 cups.
- Sour cream: 1/2 cup.
- Orange zest: from 1 orange.
- Baking powder: 1 1/2 teaspoons.
- Salt: 3/4 teaspoon.
- Spices: 1 1/2 teaspoons cinnamon, 1/2 teaspoon each of cloves, nutmeg and ginger.
- Vanilla extract: 1 teaspoon.
- Walnuts: 1 1/2 cups, chopped. Mixed nuts also work.
Easy Swaps for Christmas Fruit Cake
- Alcohol-free: Use orange or apple juice in place of the brandy or rum.
- Nut-free: Leave out the walnuts. The cake will be a little softer.
- Different fruit: Use any mix of dried fruit you like, as long as the total stays at 3 cups.
- Dark brown sugar: A good stand-in if you cannot find muscovado.
How to Make Christmas Fruit Cake (Step by Step)
- Soak the fruit. Put the dried fruit, candied fruit, brandy and orange juice in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave for 1 more minute. Let the fruit soak for 1 to 2 hours, stirring now and then.
- Prepare the pan. Heat the oven to 300°F. Grease and flour a 10-inch bundt pan very well.
- Cream the butter and sugar. Beat them until light and fluffy, 3 to 4 minutes.
- Add the eggs. Mix them in one at a time, scraping the bowl after each.
- Add the flavorings. Mix in the sour cream, orange zest, vanilla, spices, baking powder and salt.
- Add the flour. Mix it in three batches, just until combined.
- Fold in the fruit and nuts. Gently fold in the soaked fruit, with any liquid left in the bowl, and the walnuts.
- Bake. Spoon the batter into the pan, smooth the top and bake for 1 hour 15 minutes, until a wooden pick in the center comes out clean. Cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
Tips for the Best Christmas Fruit Cake
- Soak the fruit. Soaked fruit stays plump and keeps the cake moist.
- Do not overmix. Stop mixing once the flour disappears.
- Grease the pan well. A bundt pan has many ridges, so grease and flour every one.
- Use the pick test. Bake until a wooden pick in the center comes out clean, because the fruit makes the cake dense.
- Cool it fully. Wait 5 to 6 hours or overnight before slicing for clean slices.
Christmas Fruit Cake Variations
- Brandy brush. Brush the warm cake with 1 to 2 tablespoons of brandy or rum for a deeper flavor.
- Extra spice. Add a pinch of cardamom or allspice to the batter.
- Chocolate. Fold in dark chocolate chunks with the fruit.
- Citrus. Add extra orange zest for a brighter flavor.
What to Serve With Christmas Fruit Cake
Serve a slice of Christmas fruit cake with coffee, tea or a mug of spiced apple cider. A spoonful of whipped cream also goes well with the rich, spiced crumb.
For a full holiday dessert table, add gingerbread cookies, ginger molasses sandwich cookies with eggnog frosting and a chocolate bundt cake with chocolate ganache. Looking for more ideas? Our Christmas cookies and holiday treats guide has dozens of recipes for the season.
How to Store Christmas Fruit Cake
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours and to keep them at 40°F or below. The USDA says leftovers keep for 3 to 4 days in the refrigerator and 3 to 4 months in the freezer.
- Refrigerator: Once the cake is completely cool, wrap it tightly and refrigerate it. Eat it within 3 to 4 days.
- Freezer: Wrap slices tightly and freeze them for up to 3 months. Thaw them in the refrigerator.
- Serving: Let slices sit at room temperature for a short while before serving, so the flavor and texture come back.
We do not age this cake for weeks at room temperature. This cake contains eggs and dairy, and we could not find a USDA or university extension source that confirms long room-temperature aging is safe for a cake like this. Keeping it refrigerated or frozen is the cautious choice.
Frequently Asked Questions About Christmas Fruit Cake
Can I use fresh fruit instead of dried fruit?
Fresh fruit adds too much moisture and changes the texture of the cake. Dried fruit gives the dense, moist crumb this Christmas fruit cake is known for.
What can I use instead of brandy or rum?
Orange juice or apple juice works well. The cake will still be moist and flavorful, with a slightly lighter taste.
How do I keep Christmas fruit cake from being too dense?
Measure the ingredients carefully and avoid overmixing the batter. Fold the fruit in gently and bake until a wooden pick comes out clean.
Can I make Christmas fruit cake ahead of time?
Yes. Bake and cool the cake, wrap it tightly and refrigerate it for 3 to 4 days, or freeze it for up to 3 months according to USDA leftovers guidance. Thaw frozen cake in the refrigerator.
Can I make this Christmas fruit cake without nuts?
Yes. Leave out the walnuts. The cake will be a little softer, but it will still taste rich and spiced.
Final Thoughts
Christmas fruit cake does not have to be heavy or dry. Soak the fruit, fold it into a buttery spiced batter and bake it low and slow for a moist, festive cake that slices beautifully. Keep it wrapped in the refrigerator or freezer, and bring it out whenever guests drop by.
Looking for more holiday baking? Try gingerbread cheesecake or overnight cinnamon rolls next.
Sources and further reading
Print
Christmas Fruit Cake
- Total Time: 7 hours 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A moist, spiced Christmas fruit cake with brandy-soaked dried fruit, walnuts and orange zest, baked in one bundt pan.
Ingredients
For the fruit soak
- 3 cups mixed dried fruit (cranberries, apricots, golden raisins, cherries, dates), chopped
- 1/2 cup mixed candied fruit, finely diced
- 1/2 cup brandy or rum (or orange juice for an alcohol-free cake)
- 1/2 cup orange juice
For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups muscovado sugar or dark brown sugar
- 4 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup sour cream
- zest of 1 orange
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped walnuts or mixed nuts
Instructions
- Put the dried fruit, candied fruit, brandy and orange juice in a microwave-safe bowl. Microwave 1 minute, stir, then microwave 1 more minute. Let the fruit soak for 1 to 2 hours, stirring now and then.
- Heat the oven to 300°F. Grease and flour a 10-inch bundt pan well.
- Beat the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well and scraping the bowl after each.
- Mix in the sour cream, orange zest, vanilla, spices, baking powder and salt.
- Add the flour in 3 batches, mixing just until combined.
- Gently fold in the soaked fruit with any liquid left in the bowl, and the walnuts.
- Spoon the batter into the pan and smooth the top. Bake 1 hour 15 minutes, until a wooden pick in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack. If you like, brush the warm cake lightly with 1 to 2 tablespoons of brandy. Cool completely, 5 to 6 hours or overnight, before slicing.
Notes
- Calories are about 470 per slice. They were added up from USDA FoodData Central values for the listed ingredients and divided by 16 slices. The optional brandy brushing is not counted.
- Storage: once the cake is completely cool, wrap it tightly and refrigerate. Eat it within 3 to 4 days, or freeze slices for up to 3 months (USDA guidance for leftovers).
- Alcohol-free: use orange or apple juice instead of brandy or rum.
- Nut-free: leave out the walnuts. The texture will be a little softer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (1/16 of the cake)
- Calories: 470