Christmas Fruit Cake Recipe

Christmas Fruit Cake
Christmas Fruit Cake
Christmas Fruit Cake


Cherries-1/4 cup
Black grapes-1/4 cup
Dates-1/4 cup
Figs-1/4 cup
Apricots- 1/4 cup each
Strawberries-1/4 cup
Cranberries-1/4 cup
Blackberries-1/4 cup
Raspberries-1/4 cup
Plums-1/2 cup
Tutti fruit-1/2 cup
Alcohol of your choice (Sherry, Whiskey and Rum).
Orange juice or grape juice- 1 tbsp.
Maida (refined flour) - 2 cup
Baking powder-1 tsp.
Salt-1/2 tsp.
Cinnamon powder-1tsp.
Nutmeg powder-1 tsp.
Butter-250 gm.
Soft brown sugar-1 cup
Eggs-4 no’s
Prep.time-15 Min.
Bake time-80 Min.

Soaking The Fruits


The core ingredients of this cake are different types of dried fruits along with lots of nuts, flours, and other ingredients are just used to bind these fruits and put together into a cake. You can use any dry fruits of your choice, and use lots of it.


Cherries, Black grapes, Dates, Figs, Apricots 1/4 cup each or take as required. Strawberries, Cranberries, Blackberries, raspberries total one cup. Take Plums 1/2  cup, 1/2 cup tutti fruit. Now chop the fruits into bite-sized pieces. You can use any dried fruit that is available


Will start with soaking the fruits. Take a clean and dry glass container. Add all the fruits into the container. Pour brandy or any other alcohol of your choice (Sherry, Whiskey and Rum). If you do not want to use alcohol, soak the fruits in plain orange juice or grape juice. The idea behind soaking the fruits is to keep them moist and juicy even after baking the cake. Soak the fruits from 1 week to 2 weeks before baking the cake. Stir it daily. If you are soaking in orange/grape juice, overnight soaking is sufficient.No need to refrigerate, place the container in a dry and dark place. Always use the glass container for soaking with alcohol, as it may react with plastic containers.

Preparing The Baking Tin

Grease a 9-inch cake tin. Place baking paper on the base. Cut strips of baking paper to line the sides. The cake will be baked at a low temperature and for a long time. Hence, it is very important to line the baking pan with double layers of baking paper to prevent your cake from over baking or burning.
Christmas Fruit Cake
Christmas Fruit Cake

Preparing The Cake Batter

To make the Christmas fruitcake Sieve together the dry ingredients 2 cups Maida (refined flour),1 tsp. Baking powder,1/2 tsp. salt,1tsp. cinnamon powder,1 tsp. nutmeg powder. Sift together and discard any large particles sifting the dry ingredients making sure the batter is smooth without any lumps. Lightly mix together and keep it aside.


Assemble the wet ingredients in a mixing bowl, 250 gm. butter (in room temperature), and 1 cup of soft brown sugar. Brown sugar is available in two variants light and dark. You can use any. I am using the light variant. The color of the Christmas fruitcake will be darker if using dark brown sugar. A good plum cake tastes best when made with brown sugar. Cream together the butter and brown sugar until it turns pale and fluffy.


Scrape the sides in between to incorporate all the butter and sugar. Now 1 egg at a time and beat again. When the first egg is mixed nicely, add in the next egg and beat again. Add 4 eggs in total.


Now add in the dry ingredients mixture and fold it into the batter. Add the dry ingredients mixture in small batches of 2-3 and gently fold in. Now add 1 lemon juice, add 1/4 cup of fresh orange juice, and add the zest of 1 lemon and orange. Lightly scrape out the skin with the help of a grater to get the zest from an orange.


Now add all the soaked fruits and gently stir until everything comes together. Take 1/4 cup chopped walnuts, 1/4 cup chopped almonds and dust some dry flour on the nuts.


Add into the batter and again fold it. Dusting with dry flour will make sure the nuts do not settle at the bottom of the cake is there in every bite. Our Christmas fruitcake batter is now ready. The consistency should be denser than other usual Christmas Fruitcake batters.


Pour the batter into the prepared cake tin in small batches. Tap the cake tin a few times to remove the air bubble from the batter. Smoothen out the surface layer. Sprinkle some dry flour dusted cashew nuts for decoration. Decoration the cake according to your wish adds some cherries or any other nuts.


Remember to dust some dry flour on the decoration to prevent it from getting to the bottom. Bake the Christmas fruitcake in a pre-heated oven at 160 deg. For 80 minutes.


Now our Christmas fruitcake is baked completely. Remove the baking sheets. You can now mature the cake by brushing alcohol every fortnight until Christmas to keep it moist. For storing the cake, wrap it in a cling film and keep in an airtight container. You can store this cake up to 10 weeks if stored properly. It’s one of the best fruitcakes at a birthday party and other occasion time you can try it at your home. To get the latest update please subscribe and click on the bell icon, to know more click here.
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