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A Christmas Brandy Fruit Cake with Marmalade, Cherries, and Mixed Nuts
Make this Christmas Brandy Fruit Cake ahead of the holidays for a rich, moist dessert loaded with fruit, nuts, marmalade, and seasonal flavour.
Why You Will Love and Enjoy This Christmas Brandy Fruit Cake
- The fruit stays beautifully moist thanks to the overnight soak.
- It can be made weeks ahead, making holiday planning much easier.
- Every slice is filled with fruit, nuts, warm spices, and festive flavour.
A festive cake with rich fruit, warm spice, and holiday tradition in every slice.
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Christmas Brandy Fruit Cake
- Prep Time: 20 minutes
- Soaking Time: 12 hours
- Cook Time: 150 minutes
- Total Time: 14 hours 50 minutes
- Yield: 16 to 20 slices, depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Christmas Brandy Fruit Cake is rich, moist, and full of festive flavour from brandy-soaked fruit, marmalade, and crunchy nuts. It keeps beautifully, making it a perfect make-ahead cake for holiday celebrations and gift-giving.
Ingredients
- 400 g fruit cake mix
- 100 g glacé cherries, coarsely chopped
- 125 g dates (approximately 1/2 block), roughly chopped
- 250 ml – 1 cup brandy, orange juice, or apple juice
- 125 ml – 1/2 cup prune juice
- 250 g butter, room temperature
- 125 ml – 1/2 cup brown sugar
- 4 eggs
- 80 ml (approximately) – 1/3 cup marmalade
- 500 ml – 2 cups plain flour
- 5 ml – 1 tsp mixed spice
- 250 ml – 1 cup mixed nuts, roughly chopped (walnuts and almonds work well)
- Extra almonds and glacé cherries for decorating
- 80 ml (approximately) – 1/3 cup brandy, for finishing
Instructions
- In a large glass bowl, combine the 400 g fruit cake mix, 100 g chopped glacé cherries, 125 g chopped dates, 1 cup brandy, orange juice, or apple juice, and 1/2 cup prune juice. Stir well, cover, and leave overnight to soak.
- Preheat your oven to 300⁰F (150⁰C).
- Grease and line a deep 20 cm (8-inch) round cake pan, making sure the paper extends slightly above the rim to help prevent over-browning.
- Using an electric mixer, beat the 250 g butter and 1/2 cup brown sugar until light and creamy.
- Add the 4 eggs, one at a time, beating well after each addition.
- Mix in the 1/3 cup marmalade until evenly incorporated.
- Gently fold in the 2 cups of plain flour and 1 tsp mixed spice until just combined. Avoid overmixing.
- Stir in the soaked fruit mixture along with any remaining soaking liquid and the 1 cup chopped mixed nuts.
- Spoon the batter into the prepared pan and smooth the top.
- Decorate with extra almonds and glacé cherries if desired.
- Cover the cake loosely with foil and bake for 2 hours.
- Remove the foil and test the centre with a toothpick.
- If it doesn’t come out clean, continue baking for another 20 to 30 minutes, checking every 10 minutes.
- Once baked, slowly pour the extra 1/3 cup of brandy over the hot cake.
- Leave the cake in the pan until completely cooled.
- Wrap tightly in foil, then cling wrap, and store until ready to serve.
Notes
Created, prepared, tried, and tested by Irene
Additional Information
- Can I use juice instead of brandy? Yes. Orange juice or apple juice both work well and still produce a flavourful cake.
- Do I really need to soak the fruit overnight? Yes. Overnight soaking helps soften the fruit and creates a richer texture and flavour.
- Can I leave out the nuts? Absolutely. The cake will still bake beautifully without them.
- Can I feed the cake with extra brandy later? Yes. You can brush small amounts of brandy onto the cake every couple of weeks while storing it.
- Can This Be Frozen? Yes. Wrap the cooled cake tightly in cling wrap and foil, then freeze for up to 6 months. Thaw overnight in the refrigerator before serving.
- How Long Can This Be Stored and How? Stored in a cool, dark place and wrapped well, the cake will keep for 6 to 8 weeks. If periodically brushed with a little brandy, it may last even longer.
Ingredient Substitutions
- Replace Brandy with orange juice or apple juice.
- Swap walnuts or almonds for pecans, hazelnuts, or macadamias.
- Replace marmalade with apricot jam for a slightly different flavour.
- Use dried cranberries, raisins, or sultanas if adjusting the fruit mixture.
- Replace prune juice with apple juice if preferred.
A tasty and rich Christmas Brandy Fruit Cake (or use orange or even apple juice) combines soaked fruit, marmalade, and mixed nuts into a rich holiday bake that improves as it rests. It’s a timeless addition to festive dessert tables. Add this one to your holiday baking plans.
This Christmas Brandy Fruit Cake is a rewarding holiday bake that combines soaked fruit, warm spices, marmalade, and crunchy nuts into a rich, moist dessert. Its make-ahead convenience, long storage life, and deep festive flavour make it a practical and delicious choice for holiday gatherings, gifting, and seasonal celebrations. One slice is enough to understand why this classic recipe continues to be enjoyed year after year.
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I made several loaves of fruit cakes for Thanksgiving…. there are 2 loaves for Christmas. I’ll try this recipe for New Year’s Day. Thanks for sharing !
Perfect, let me know once done what you think of it. Would love to hear your feedback.
Lovely cake 🙂
Thanks Priya, so moist and festive looking
My pleasure dear 🙂 Yeah true..
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The cake looks good. Thanks for sharing!
Thanks for visiting and your comment Henrietta.
You are welcome!
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