Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!

Christmas Fruit Cake!
It's always nice to find an easy recipe to make this wonderful cake.
If you're using alcohol, then it's a good idea to start making your cake in September time, allowing for the alcohol to soak into the cake gradually.
Here, Adelenne shows us how to make her popular cake, often she makes several for friends too as it's so popular!
During the months leading up to Christmas, you can 'feed' the cake at weekly intervals with alcohol and then in December, you can decorate it with marzipan and icing and have a truly wonderful Christmas cake ready for cutting on the big day.
You can of course make this cake any time of the year and just enjoy it simply as a fruit cake. Whatever and whenever you decide, it will be wonderful!
Recipe by Adelenne Lee

Prep Time: 15 minutes

Cook Time: Approx 2 1/2 hrs

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Yield: 12 Persons

You will need: 8 inch (20 cm) round or square baking pan

Ingredients

5 cups or 700 g mix dried fruit **See below
1/2 cup or 150 ml brandy, plus extra for feeding *** You can also use whisky, dark rum etc.
Zest and juice of 2 oranges and 2 lemons
1 cup plus 2 Tablespoons or 250 g butter, room temperature
3/4 cup or 150 g light brown sugar
2 tsp vanilla essence
4 eggs
1 cup or 200 g all purpose flour
2 tsp mixed spice or pumpkin spice
1 cup or 100 g sliced almonds (slivered)

NOTE :
For the mixed dried fruit, if you want to choose your own rather than buy a ready made bag, these are some of the most popular ingredients that go into a mixed bag.
Please ensure the TOTAL amount of this combination equals 5 CUPS / 700 g.
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped

Instructions

1.Chop the mixed fruits if not already chopped into small pieces like the photo. Soak dried fruits with brandy, juices and zests of oranges and lemons overnight.

Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!
2. Grease and line a deep 20 cm (8 inch) tin.
3. Preheat oven to 160 C/ 310 F
4. Beat butter, sugar and vanilla till creamy, then beat in eggs one at a time. Tip in flour, mixed spice, soaked fruits and liquids if any and sliced almonds.
5. Mix well and pour into cake tin. Using the back of a spoon, make a slight dent in the middle of mixture.
6. Bake for 1 1/2 hrs. Reduce oven to 140 C/ 275 F and loosely cover the top of cake with a double sheet of tin foil and bake for another 45 mins-1hr or until a skewer comes out clean.
Cool in the tin before lifting out. Cake can be store up to 6 months keeping it wrapped in grease proof or parchment paper.

**** To store the cake you can wrap in parchment paper, then foil, have the seams facing up, then place the whole cake in a tupperware box. When you feed the cake each week, you just remove the lid, unfold the foil and parchment enough to dribble the alcohol on the cake then wrap up again, without having to take the cake out of the box. Store at normal room temperature out of direct sun.

Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!

Open cake to feed every week or two by poking with a skewer in several places and dribbling with your choice of alcohol or tea. You can feed as much or little as you like. A guide is half a cap full (the cap from the alcohol bottle) distributed evenly on the cake top. It will soak in!

Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!

Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!

Christmas Fruit Cake
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
 
Servings: 12
Ingredients
  • 5 cups or 700 g mix dried fruit
  • 1/2 cup or 150 ml brandy plus extra for feeding *** You can also use whisky, dark rum etc.
  • Zest and juice of 2 oranges and 2 lemons
  • 1 cup plus 2 Tablespoons or 250 g butter room temperature
  • 3/4 cup or 150 g light brown sugar
  • 2 tsp vanilla essence
  • 4 eggs
  • 1 cup or 200 g all purpose flour
  • 2 tsp mixed spice or pumpkin spice
  • 1 cup or 100 g sliced almonds slivered
Please ensure the TOTAL amount of this combination equals 5 CUPS / 700 g.
  • 2 ounce containers candied cherries 8
  • 1 ounce container candied mixed citrus peel 8
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup dates pitted and chopped
Instructions
  1. Chop the mixed fruits if not already chopped into small pieces like the photo. Soak dried fruits with brandy, juices and zests of oranges and lemons overnight.
  2. Grease and line a deep 20 cm (8 inch) tin.
  3. Preheat oven to 160 C/ 310 F
  4. Beat butter, sugar and vanilla till creamy, then beat in eggs one at a time. Tip in flour, mixed spice, soaked fruits and liquids if any and sliced almonds.
  5. Mix well and pour into cake tin.
  6. Using the back of a spoon, make a slight dent in the middle of mixture.
  7. Bake for 1 1/2 hrs. Reduce oven to 140 C/ 275 F and loosely cover the top of cake with a double sheet of tin foil and bake for another 45 mins-1hr or until a skewer comes out clean.
  8. Cool in the tin before lifting out. Cake can be store up to 6 months keeping it wrapped in grease proof or parchment paper.
Christmas Fruit Cake. This is a wonderful recipe and easy too! Now is the time to make a start on your Christmas cake! Options to add traditional brandy to make it even more luxurious!
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9 thoughts shared

  1. after baking, how long do you feed before serving? I would like to make this for Christmas. Do I still have enough time? My mother n law use to make a fruit cake every year and send it to us when we lived Ohio. This would bring back lots of good memories. Thank you so much for this recipe!

    1. Hi Elaine.
      I usually start my cake middle of October and feed each week right up until the week before Christmas. You can start it 2 – 3 weeks before Christmas, obviously the longer time it has, the better the fruits and cake absorb and have time for the alcohol to soak in. So yes! You still have time. I’m sure just the aroma alone when this is baking will spark some lovely memories for you. Please enjoy!

  2. HELLO I HAVE NEVER MADE A FRUITCAkE BUT WOULD TO. BUT I DINT LIKE CANDID FRUIT. CAN I USE FRUIT THAT IS NOT CANDID?
    THANK YOU CATHY

    1. Hi cathy, yes of course you may! If you look at the ingredients, (right hand side) I give a list of the most popular. Choose any combination of that list, you can also include nuts if you like, so long as the TOTAL comes to 5 cups, it will work, to your taste! So raisins, dates, maybe walnuts, dried apricots, and such will be perfect. Even dried cranberries is also delicious! You could go to your local health food store and get a selection of dried fruits, whatever you like!