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Christmas Fruit Cake Recipe

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This rich and moist Christmas Cake is packed with dried fruits soaked in juice or brandy and baked into a dense, soft, and velvety cake. Perfectly festive and delicious plain or decorated with fondant and marzipan.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 1 large cake (serves 20–25)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Ingredients

300g raisins

150g diced dried apricots

75g mixed peel

150g glace cherries

180g dates

1 cup + 2 tbsp apple juice (or 1/3 cup brandy + remaining juice)

120g unsalted butter, softened

1 1/2 cups dark brown sugar, packed

1/2 cup vegetable oil

3 tbsp molasses or golden syrup

1/2 tsp salt

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp nutmeg

3 large eggs

1/2 tsp baking powder

1 2/3 cups plain flour

3/4 cup chopped walnuts (optional)

500ml pouring custard (optional for serving)

250g ready-to-roll marzipan (optional)

250g ready-to-roll white fondant (optional)

Cherries dusted with icing sugar (optional for decoration)

Instructions

  1. Place all dried fruit and juice/brandy in a microwave-safe container. Microwave for 1.5 minutes until hot. Stir, cover, and let soak for 1 hour.
  2. Preheat oven to 160°C (140°C fan). Grease and line a 21–22 cm round cake pan with baking paper.
  3. Beat butter and sugar with an electric mixer until smooth. Add oil and molasses; beat to combine.
  4. Add salt, spices, and baking powder; beat until incorporated. Beat in eggs one at a time.
  5. Stir in the flour, then mix in soaked fruit (including liquid) and walnuts.
  6. Pour batter into prepared pan. Cover with foil and bake for 2.5 hours. Remove foil and bake an additional 30–45 minutes until a skewer inserted comes out clean.
  7. Cool in pan for 20 minutes, then transfer to a rack to cool completely before serving or decorating.
  8. Decorate as desired with marzipan and fondant or serve plain with custard.

Notes

  • You can substitute any dried fruits as long as they total 855g and are finely chopped.
  • Mixed peel should be store-bought crystallized citrus peel, not fresh peel.
  • Use apple juice for a neutral flavor or orange juice for more citrusy taste.
  • This cake stays fresh for up to 3 months in the fridge or 1 year in the freezer.
  • Decorating is optional—fondant, marzipan, or even just icing sugar can be used.

Nutrition

Find it online: https://cheftinaskitchen.com/christmas-fruit-cake-recipe/