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Rich Christmas Fruit Cake with Brandy, Soaked Fruit, Cherries, and Mixed Nuts
This Rich Christmas Fruit Cake with Brandy, Cherries and Mixed Nuts is a traditional holiday dessert filled with dried fruit, dates, cherries, warm spices and crunchy nuts. This moist Christmas baking recipe is perfect for festive gatherings, homemade gifts, and creating a memorable holiday table.
Additional Information
- Can I freeze this Christmas Fruit Cake? Yes. Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before decorating or serving.
- How long can this be stored, and how? Store the cooled cake in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate it for up to 1 month, wrapped well to prevent drying out.
- Can I make this cake ahead of Christmas? Yes. Fruit cakes often improve after resting for several days because the flavours develop. You can make it 1 to 3 weeks ahead and store it properly.
- Can I substitute the brandy? Yes. Replace 3/4 cup brandy with 3/4 cup apricot juice as suggested in the original recipe. Orange juice or apple juice can also work for a non alcoholic version.
- Can I use different fruit? Yes. You can replace some of the fruit mix with raisins, sultanas, currants, or additional chopped dried fruit.
- Can I use regular flour instead of self-raising flour? Yes. Use 4 cups plain flour with the appropriate amount of baking powder added according to your baking powder instructions.
- Can this be frozen? Yes. Freeze the fully cooled Christmas Fruit Cake wrapped tightly to protect it from freezer burn. It can be frozen for up to 3 months.
Ingredient Substitutions
- Brandy: Replace with apricot juice, orange juice, or apple juice.
- Mixed nuts: Use walnuts, pecans, almonds, or a combination of your favourite nuts.
- Cherries: Replace with additional dried fruit if you prefer.
- Self-raising flour: Use plain flour with baking powder added.
- Brown sugar: Dark brown sugar can be used for a deeper caramel flavour.
Why you will love and enjoy this Rich Christmas Fruit Cake with Brandy
- It’s loaded with a generous mix of fruit, dates, cherries and nuts for a traditional festive flavour.
- The boiled fruit method keeps the cake moist and helps the flavours blend beautifully.
- You can customize the finishing touches with marzipan, fondant icing, or a simple decoration of your choice.
Rich Christmas Fruit Cake with Brandy
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 x 25 cm Christmas fruit cake 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Christmas Fruit Cake is the kind of bake that fills the kitchen with amazing holiday aromas while it slowly comes together. I love that most of the flavour is built into the boiled fruit mixture first, so every slice is packed with soft fruit, nuts, spice and just the right amount of sweetness.
Ingredients
- 2.2 lb – 1 kg fruit mix
- 1 cup mixed chopped nuts
- 6 eggs
- 1 cup – 225 g butter
- 2 cups brown sugar
- 4 cups water
- 1 cup chopped red and green cherries
- 1 block dates, chopped
- 1 sachet bicarbonate of soda
- 3/4 cup brandy
- 4 cups Self Raising flour
- 2 heaped tsp mixed spice
- 1/2 tsp salt
Instructions
- Preheat your oven to 160⁰C (320⁰F).
- Grease and line a 25 cm cake tin with baking paper.
- In a large saucepan, add 1 kg fruit mix, 225 g butter, 2 cups brown sugar, 4 cups water, 3/4 cup brandy, 1 sachet bicarbonate of soda, 1 cup mixed chopped nuts, and 1 block chopped dates.
- Bring the mixture to a boil, then simmer for 20 minutes, stirring occasionally.
- Remove the saucepan from the heat and allow the fruit mixture to cool completely. Don’t rush this step, as adding eggs to a hot mixture can cause them to scramble.
- Once cooled, add 1 cup chopped red and green cherries, 6 eggs, 1/2 tsp salt, 4 cups self-raising flour, and 2 heaped tsp mixed spice. Mix everything well until combined.
- Pour the batter into the prepared 25 cm cake tin and smooth the top.
- Bake the Christmas Fruit Cake at 160⁰C (320⁰F) for 1 hour.
- Check the centre with a skewer, and if it doesn’t come out clean, continue baking for another 20 minutes.
- Allow the cake to cool completely before decorating.
- You can finish it with marzipan and fondant icing, or decorate it however you like.
Notes
Prepared, tried, and tested by Gail
Bake a rich holiday favourite with brandy-infused fruit and a beautifully moist texture.
This Christmas Fruit Cake with Brandy, Cherries and Mixed Nuts is a festive dessert filled with sweet fruit, crunchy nuts and warming spices. The recipe creates a moist, flavourful cake that’s perfect for holiday gatherings, thoughtful homemade gifts and anyone who enjoys traditional Christmas baking. The combination of carefully simmered fruit, cherries and brandy creates a memorable cake that’s worth making part of the holiday season.
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