11/24/2025
🍒🍰 Traditional Christmas Fruit Cake 🍰🍒
Ingredients:
For the Fruit Mixture:
1 1/2 cups dried currants
1 1/2 cups raisins
1 cup dried cherries
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/4 cup candied orange peel, finely chopped
1/4 cup candied lemon peel, finely chopped
1/2 cup brandy or rum (plus more for soaking)
For the Cake Batter:
1 cup unsalted butter, at room temperature
1 cup brown sugar, packed
4 large eggs
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
Zest of 1 orange
Directions:
Prepare Fruit Mixture: In a large bowl, combine the currants, raisins, dried cherries, apricots, figs, and candied orange and lemon peels. Pour the brandy or rum over the fruit, stir well, cover, and let it soak overnight or for up to 24 hours, stirring occasionally.
Preheat Oven: Preheat your oven to 300°F (150°C). Grease a 9-inch round cake pan and line it with parchment paper.
Make Cake Batter: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, nutmeg, cloves, baking powder, and salt. Gradually fold this mixture into the butter and egg mixture, stirring until just combined.
Add Zest and Fruit Mixture: Stir in the lemon and orange zests. Drain any excess liquid from the fruit mixture and fold the fruit into the batter until evenly distributed.
Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 2 1/2 to 3 hours, or until a toothpick inserted in the center comes out clean. Check after the first 2 hours, as baking times may vary.
Cool and Soak: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. While still warm, brush the top with additional brandy or rum for added flavor and moistness.
Wrap and Store: Wrap the cooled cake in parchment paper, then in foil, and store in an airtight container. For best flavor, let the cake age for at least 1 week, brushing with additional brandy or rum every few days.
This Traditional Christmas Fruit Cake is packed with rich, spiced flavors and soaked in brandy for a moist, festive holiday treat that only gets better with time!
Nutritional Information:
⏰ Prep Time: 30 minutes (plus soaking time) | Cooking Time: 2 1/2 to 3 hours | Total Time: 3+ hours
🔥 Kcal: 450 kcal per serving | 🍽️ Servings: 12 serving
