Fruity Christmas cake recipe

Fruity Christmas cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This Christmas cake is perfect anytime of the year. It's easy to make, moist and packed full of fruity goodness. The mulled wine concentrate gives this cake a flavour punch.

7 people made this

IngredientsServes: 24

  • 125g butter
  • 200g caster sugar
  • 400g sultanas
  • 250g glace cherries
  • 1 (432g) tin crushed pineapple
  • 2 tablespoons mulled wine concentrate
  • 1 teaspoon bicarbonate of soda
  • 2 eggs, beaten
  • 250g plain flour
  • 2 teaspoons baking powder

MethodPrep:50min ›Cook:2hr ›Ready in:2hr50min

  1. Bring butter, sugar, sultanas, cherries, pineapple, mulled wine concentrate and bicarbonate of soda to the boil, then simmer for 5 minutes, stirring regularly. Let cool.
  2. Meanwhile, preheat oven to 180 C / Gas 4. Grease a cake tin and line with baking parchment.
  3. Once the mixture is cool, stir in the eggs, flour and baking powder. Pour into prepared tin.
  4. Bake for 1 hour, then lower oven temperature to 150 C / Gas 2 and bake for 1 hour more. If the cake browns excessively, cover with foil. The cake will be firm to the touch when ready. Let cake cool in tin.


Mulled wine concentrate can be purchased in speciality wine shops or online.
If crushed pineapple is unavailable, blitz a tin of pineapple in a food processor.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

made it for last Christmas and my family and friends are still talking how delicious it is! Thanks you.-12 Feb 2012

Christmas Fruit Cake RecipeLight and Delicious

This is a Christmas fruit cake recipe from France. It is a light and delicious Christmas dessert or snack. I’m so happy I discovered an alternative to heavy overly sweet fake tasting fruit cake. Yipee, leave it to the French!

Candied fruit in France

Provence grows most of the fruit for France. You see it sold from roadside stands along country roads. Shop windows display awe inspiring candied fruit that is made from the local fruit. Candied fruit from the town of Apt in Provence is considered the finest in France.

Fresh fruit in Provence

If you can’t get your hands on candied fruit from Apt, which many of us can’t, find candied fruit that tastes like fruit. Check your local specialty store for imported candied fruit or use dried fruit (sulfite free, if available).

Christmas Fruit Cake Recipe

1¾ cups (230g) unbleached all-purpose flour

¼ lb + 3½ Tbsp (170 g) unsalted butter at room temperature

1/3 cup (135 g) granulated sugar

½ cup (75 g) candied fruit, coarsely chopped

Christmas Fruit Cake Recipe step by step guide:

1. Preheat oven to 375 degrees F (190 C).

2. Butter and flour a 9 x 5 x 3-inch (23 x 13 x 7 ½ cm) loaf pan.

3. Sift flour, baking powder, and salt together into a bowl. Set aside.

4. In a large bowl, blend butter and sugar until mixture is light and pale yellow. By hand or electric mixer.

5. Add the eggs, one at a time, beating after each addition.

7. Stir candied fruit into the flour mixture until pieces are thoroughly coated. (this prevents the fruit from falling to the bottom of the mixture)

8. Add the flour/fruit mixture to the butter mixture, stirring until just combined.

9. Turn the batter into the prepared loaf pan, rapping it sharply on a hard surface to release any air bubbles in the batter.

10. Bake in the middle level of oven until the cake has puffed and a knife inserted into the center comes out clean, about 50 minutes. (fruit will leave a sticky trail on knife but cake should be done.)

11. Remove cake from pan and cool on a wire rack.

In France this cake is served at Christmas and year round as well. I love to learn about French culture by cooking traditional French food at home.

How To Make Traditional Christmas Fruit Cake

Prepare The Fruit

The first (and probably the most time consuming) step of making the fruit cake is to chop all of the fruit.

Then combine them all with half a cup of the rum in a large bowl.

Cover it with foil or saran wrap and let it stand for a day, stirring occasionally.

Prepare The Oven

Pour some water into a shallow baking pan and put it on the bottom rack in the oven.

Then turn the oven to 250 degrees F.

The water helps to keep the cake moist while it is baking. And the low temperature makes sure that it doesn’t burn.

Cut The Parchment Paper To Fit The Pans

Now we need to cut the parchment paper to fit the loaf pans properly.

Cut 4 pieces of parchment paper that are big enough to fold to the top of all sides of the loaf pan.

The following steps need to be done to all of the pieces of parchment paper. You can either stack them all together and do them at one time. Or do each one individually.

1. Center the loaf pan in the middle of the piece you cut.

2. Draw the bottom of the pan onto the parchment paper.

3. Fold the parchment paper along the lines you drew.

4. Make one cut on each side of the parchment paper along the folded lines. Cut almost to the first fold line.

Use the parchment paper to double-line the inside of the loaf pans (ie. use two pieces of parchment paper for each pan).

Make The Fruit Cake

Next we’re ready to make the fruit cake.

Manually stir 1/2 cup of the flour and the almonds into the fruit mixture. Set aside

Sift together the rest of the flour, baking powder and the salt. Set aside.

Beat the butter with the electric mixer on high speed until it is well mixed. Using butter that has been warmed to room temperature will make this much easier.

Gradually add the sugar and continue to beat until the butter mixture is light and fluffy.

Add the eggs one at a time and beat well in between each addition.

Manually add the flour mixture to the egg mixture with a mixing spoon. Don’t stir too much or the cake will get tough.

Then stir the cake batter into the fruit mixture with a wooden spoon. It will be very stiff! (I usually end up transferring everything to a larger bowl to make it easier to mix).

Again, stir just until combined. Too much mixing will make the cake tough and heavy.

Pack the mixture into the 2 loaf pans, smoothing the tops with the back of the spoon.

Bake in the center of the oven for 1 1/4 to 1 1/2 hours, until a toothpick inserted in the center comes out clean. If the top begins to crack, cover it with a piece of foil.

The cakes should be evenly browned but not too dark.

Once the cakes are cooked, remove them from the oven and let them cool completely on the wire racks.

Marinate The Fruit Cake

The last step is to marinate the fruit cake in the rum. This step is what will make sure the cakes are not too dry.

Remove them from the pans and peel off the parchment.

Soak the cheesecloth squares in the remaining rum. If you prefer not to use rum, you can substitute artificial rum extract.

Poke a few holes in the top of the cakes with a skewer or fork. This will let the rum soak further into the cake.

Wrap the cakes in the rum-soaked cheesecloth, using 2 pieces of cheesecloth per cake.

Then wrap them with a layer of saran wrap, and a layer of foil.

Refrigerate for at least 1 month or up to 3 months.

Christmas Cake

Then be prepared for it to disappear quickly!

Even my friends who don’t usually like fruit cake gobble this one up.

42 Best Fruitcake Recipes That'll Turn the Most Hesitant Eaters Into Fans

If the first thing that comes to mind when you think of fruitcake is either a box from the store or a well-worn joke about how no one eats them, allow us to challenge your assumptions. When made with fresh ingredients, fruitcake can be a delicious holiday treat.

Give any one of these recipes a chance, and you're sure to be wowed. Forget the pre-wrapped boxed cakes that come in tins and sit around on the countertop for ages. Once you bake a homemade version (grandma will be so proud!), smell it coming fresh out of the oven, and then try a slice, preferably with a little coffee, you'll see why so many people love to make, and eat (and share!) fruitcake despite all the teasing. There are dozens of different varieties of fruitcake on this list, too, so you can choose the right one for you whether you want something easy-peasy or a little more challenging, or are looking for a classic treat or a modern twist on the flavors.

The traditionalists out there will enjoy the old English fruitcake, brandied fruitcake, and citrus fruitcake to go with Christmas dinner. If you want try a new, delicious fruitcake recipe, we recommend a batch of the fruitcake holiday cookies, fruitcake homemade cheesecake, and even an eggnog recipe that infuses fruitcake challah with the sweet beverage. And if you thought this dessert was just for the adults, think again. Even the kids will enjoy some of these cakes, especially in the form of some Christmas candy recipes like the fruitcake fudge, alcohol-free fruitcake, and chocolate fruitcake.

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I've made this recipe quite a few times over the last 10 years. This year I tried to double the batch so I could make 2 loaves and 1 round tube cake. Mistake! I should have make them separately. The batch was so massive that I had a hard time time finding a large enough bowl to mix the batter in. I ended up digging out my huge roasting pan for the final mixing. I can't find candied angelica here, so I doubled the glaceed cherries, a mixture of red and green. Otherwise, I followed the recipe exactly. I find there isn't much liquid to pour off the fruit once it has soaked in the rum overnight. My husband is a Brit, so he will cover the tube cake with marsipan and then royal icing as per tradition. I like my cake plain, so I will do the apricot glaze with cherries and some pecan halves to decorate the loaves. The loaves took only 90 minutes to bake, so watch them if you use smaller pans. It's not Christmas around here without this cake. It's a great recipe!

I replace the almonds by hazelnuts and the walnuts by pecans.

Excellent cake, this year I will do it gluten free. I hope it will be as good. And I glaze it with my homemade bio marmalade: orange lemon grapefruit ginger.

I love this recipe and it lends itself to lots of variations in the fruit, as other reviewers have noted. You can order angelica online (I think Market Hall Foods carries it) or you can grow and make your own (next year). Question though-how long do you cook it if you make it in the mini loaf pans? I'll check back periodically to see if anybody can help me out on that one-this year I'm winging it! Happy Holidays!

I made this last year, baked in 8 small loaf tins, and aged for three months (wrapped in cheesecloth and fed 1/week for the first month with brandy, and 2/month for the remaining 2 months with brandy). I substituted dried and pickled fruits for the glaceed fruits, and chose fruits which Iɽ found common to renaissance cookery: 2 cups dried yellow raisins, 1 c raisins, 1 cup dried tart Montmorency cherries, 2-2.5 cups of a medley of chopped fruit: dried black mission figs, dried apricots, and fresh medjool dates. I also included 1 c. chopped pickled citron (Iɽ pickled Buddha's hand citron using my recipe for watermelon rind pickles). I aged the fruit for one week in brandy (not rum), adding more brandy when the fruits absorbed all the liquid. Then I made the cakes following the recipe, with one further exception: I used a scant cup of almond flour for the toasted and ground almonds. This year, the angelica in my garden was mature enough to candy the stalks, so I'm only adding 1/2 c chopped pickled citron and 1/2 c. chopped candied angelica stems. Can't wait to try this year's batch at Yuletide!

Has anyone tried this recipe as cup cakes? I use foil cup cake "papers" for fruit cakes and would like to try this one.

I have been making this wonder for 9 years now, and ever since I made some improvements, for instance I leave the fruit soaking for a couple of weeks, and we leave the cake in a wooden box for six months pouring brandy (I use it instead of dark rum) over it every two weeks for the first two months! This is a real hit at home, every one is looking after christmas dinner for this specialty

I make this every year in mini loaf pans to give away and they are a huge hit! The first year I made it I soaked more fruit with the intent of making more right away, which never happened so the fruit ended up soaking for a year. The following year they were so wonderful that I have done it that way ever since. Highly recommended-just turn the fruit every couple of months or whenever you think of it. I also submerge the fruit in order to have enough liquid to drain into the batter. Yum!

WhenI was growing up A&P sold Ann Page fruitcakes and I used to wait all year just to bite into one. This recipe is as close to that ambrosia as I have ever found. I too cut back on the jam and gave the cake a rum bath once a week for several weeks before cutting into it. Wonderful.

I rate it three forks, but the rating is really for my altered version. The original was too sweet imo, and I don't like using those glaceed fruits anyway. On my second attempt I used 7.5-8 cups of assorted dried fruits and nuts. I poured 2 cups of hot rum (Grand Marnier is nice also or any fruity liqueur) over them and let the fruit macerate for at least 4 hours, overnight is fine. Next day I made the cake recipe as indicated, through the egg ingredient (only needed four as I did not glaze.) Baked it in two 8" round cake pans (using doubled foil pans worked fine as it's easier to give them away in disposable pans.) I did place a pan of hot water in the oven to increase moistness. Depending on the pans you use, check for doneness after a reasonable length of time. The tester should not come out wet, but not bone-dry. I removed from the oven and let them sit in the pans for about 15 minutes. Using a skewer I poked some holes and poured another generous cup of hot liquor over each one. I let them cool in the pan, then wrapped tightly and refrigerated (refrigeration increases the firmness, easier to cut them.) A few days later I added another 1/2-3/4 cup of room temp liquor to each, wrapped tightly again. I have been told that these are my best fruitcakes ever, and I am a pretty well-thought of baker.

I really hate fruitcake but made this recipe for my mother. It's delicious!! Everyone who's tasted it loves is, fruitcake lovers and haters alike. The only thing I noticed is that there wasn't any juice left to strain in the batter once the dried fruit was soaked overnight. Oh well, I just added more!! I would add at least 1/2 cup more walnuts the next time, though.

This is not the recipe for me, I found it much too sweet, and I used primarily unsweetened dried fruit and maybe 2 cups of the glaceed. I think the apricot glaze put the sweetness way over the top. More than 20 years ago Gourmet published a recipe for Fruitcake Haters' Fruitcake which I think is still the best ever:Cream together 4 sticks (2c) butter, with 2 1/4 c brown sugar, and 1 c honey. Add 10 eggs one at a time, beating well. In another bowl sift together 4 c sifted flour, 2 t each of cinnamon and baking powder, 1 t allspice, 3/4 t salt. Stir half of dry mix into the sugar mix. In remaining dry mix dredge 7 1/2 cups assorted dried fruit bits and nuts (apricots, dates, pecans, golden raisins, etc). Combine 1 c apricot nectar, 1/2 c light cream,& 2 T lemon juice, add to batter, fold in the fruits. Divide batter among 4 buttered and floured 9.5 by 5 inch loaf pans and bake in preheated 250 degree F (yes,250) oven for 2.5-3 hours, until tester comes out clean. Let cool in pans on a rack. In a bowl combine 1 c brandy and 1/4 c orange liqueur and sprinkle each cake with 1/4 the mixture. Let cakes stand one hour. Remove from pans, wrap tightly in foil, chill at least one week. Excellent!

This is time-consuming but it's the best fruitcake recipe ever. People who thought they didn't like fruitcake LOVED this. I also used an assortment of dried fruits (apricots, dates, and cherries) instead of expensive glaceed fruit, and citron instead of angelica (basically the same thing, it's just candied citrus peel instead of candied root). I only made one cake last year and it disappeared so fast that this year I'm making two.

I have made this cake more times than I can count. Its a real keeper.

Although we were sceptical of any fruit cake recipe, we found this to be a wonderful cake that we modified with excellent results. We used an assortment of dried fruits rather than glaceed fruits(dates, figs, apricots, coconut pieces, banana chips, papaya, all soaked in rum over night,) for a lighter, less caloric cake. We also saw no need to strain the apricot glaze and it came out fruity and natural. Finally, we used a simple, deep cake pan - teflon coated - and it worked well too! Would definitely make this cake again for a special occasion!

I cant fault this rich cake for complexity fruitiness and sheer delight.. eaten with a dram of 12 year old Whisky and a wad of cheshire cheese. .. absolutely tops but is best after three months of storage.. Who can wait?

"Angelica" had no idea what it is and couldn't find it - used candied pineapple instead. Also added a teaspoon of cinnamon and a package of chopped dates. The changes were my own personal tastes. This is a great basic recipe. One word to the wise however. This cake sticks like you wouldn't believe! I tried making it in a fluted bundt pan so it would be pretty. DON'T. That was my mistake and a quarter of it stuck in the pan when unmolding despite greasing and flouring (that's why I could taste it before it aged for this Christmas). Do what the recipe says and use loaf pans lined with parchment paper, both on all sides and the bottom. I'm aging my 3/4 of the fruitcake by wrapping it in cheesecloth soaked in rum and storing it in an airtight container until Christmas eve. It won't be as pretty as I had thought, but it should taste GREAT!

Great! My additions - soaked fruit in peach brandy for 2 wks. used cherry flavored cranberries, maraschino cherries and dates in addition to fruit above. After 2 wks. added cup orange juice to fruit, soak 1 wk more. added juice and fruit to cake! Fantastic! Iɽ invite you over but it may not last till Christmas.

Angelia is a biennial herb that grows up to 2metres (around 6-8ft). Its thick, juicy stems are glaced (candied) to produce the green bits that you buy in the supermarket or gourmet suppliers.

I make this for a friend every Christmas and on her birthday. That's how crazy she is about it. Her husband claims he does not like fruitcake and he won't leave a crumb behind.

Have been making this recipe every Christmas for the last five or six years. It makes a great gift for those who love fruitcake.

I was out of rum or brandy so i substituted orange juice and a Tbs of vanilla extract. It was a time consuming, intensive recipe, but worth it.

I haven't made the cake, but I know what angelica is! It's like a candied peel thing, and I think it comes from a root. It tastes sweet, it has the texture of peel. It used common in England, used as a cake decoration. You can get it in any supermarket there, in the cake decorating department. Oh yeah, it's GREEN!

This is a good recipe. Like the first reviewer, I have no idea what "angelica" is. A couple of suggstions: I think the cooking time is too long by about 10 minutes. Also, I recommend letting the flavors "bloom" by brushing it with brandy or rum a number of times over the first few weeks and not serving it until it has rested a least a month. For serving, if you slice the cake down the middle, then make perpendicular slices, you can deal with the awkward round shape. A cup of orange spice tea and a slice of this fruitcake: heaven.

How to make a rich fruit cake for Christmas

In a large bowl, mix together the mixed dried fruits, glace cherries, and orange zest. Pour over the brandy and orange juice and mix well. Cover the bowl with a clean tea towel and leave for at least 6 hours, preferably overnight. Stirring occasionally. Allowing all the fruits to soak up the brandy and orange juice.

The next day

Preheat the oven to 170c deg (Fan assisted) Grease and line 1 x 8 inch/20cm round loose bottom deep-sided cake tin with baking parchment. Line the outside of the tin with a folded sheet of brown paper. Tied with string. This will help prevent the edges of the cake from baking too dry and possibly burning.

In a large separate bowl, mix together the flour, salt, and mixed spice or Speculaas. Using your fingertips rub in the butter until you have a breadcrumb consistency.

Add the sugar and ground almonds. Using your hands or a wooden spoon. Mix until well combined. Break up any remaining clumps of sugar and butter.

Add the soaked fruit, eggs, and treacle and gently mix together until everything is well combined. This part can be done a lot easier when using a good electric mixer with a large bowl. Do not over mix.

Pour the batter into the prepared 8-inch deep-sided cake tin making sure the top is level and smooth. Bake in the oven for 1hr 20mins. Then turn the temperature down to 160 Fan and bake for a further 55 – 60 mins or until the cake is fully baked. Testing the centre of the cake with a skewer until it comes out clean. At this point, to help prevent the top of the cake from over baking, you can place a sheet of baking parchment across the top and over the cake.

If the skewer still has uncooked mixture left on it, continue baking at the same temperature. Testing again every 10 mins until the skewer comes out clean. Leave in the tin to cool completely.

Take out of the tin and leave the inner baking parchment lining on the cake. Feed the cake with a couple of tablespoons of Brandy. Wrap in more baking parchment. With a further wrap of foil.

Feed with Brandy, Rum or Whisky every other day for a few weeks. Leave wrapped and in an airtight container until required.

Now that you've made your cake, you may want to think about how to decorate it. Especially for the festive season. So if marzipan and fondant are to your liking, take a look at my post on How to decorate your cakes this Christmas.

Rich Dark Fruit Cake Recipe


  • 2 cups Sultana raisins
  • 2 cups seedless raisins
  • 1 1/2 cups currants
  • 1 1/2 cups candied cherries , halved
  • 1 1/2 cups mixed candied fruit
  • 1 1/2 cups chopped dates
  • 1 1/2 cups pecans , halves
  • 1 cup apples , finely chopped pared and cored
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons mace
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup brown sugar , firmly packed
  • 6 eggs
  • 1/4 cup light molasses
  • 2 squares , 2 ounces unsweetened chocolate, melted


Tried this recipe? Let us know how it was!

  • Most fruit cake recipes taste best make several weeks before Christmas so this is a great make ahead dessert. Wrap the cake in cheesecloth, then in foil. Unwrap it every few days and drizzle it with a bit of liquid. The best cake makers swear by rum or orange liqueur. If you don’t want to soak it in alcohol, just wrap it tightly and keep it in a cool place for a few weeks. (I put mine in the back of the refrigerator.)
  • Arrange marzipan fruits or dried fruits in a ring around the top of the cake when you are ready to serve it. It makes a pretty centerpiece for the Holiday buffet.
  • For a glaze, like in the image above, brush the cake with apricot jam while it is still warm.

If you like this recipe, I would really appreciate it if you share it on social media. Thanks.

1 thought on &ldquoFruit Cake Recipes: Rich Dark Fruit Cake&rdquo

Why Does My Fruitcake Fall in the Middle?

Submitted by Marlene M of Ulukhaktok, NT Canada.

every now and then my fruitcake falls and I have a dipped center. Can anyone tell me why?? I follow specific directions, watch the heat and water while baking, leave it in it’s pan to cool, I just don’t understand. It starts out looking great then when I look in through the glass a little later it has fallen just as it’s 2/3’s baked. I’d love to get some suggestions as to what’s taking place.

Why fruitcake falls in the middle
by: Karen

Not quite sure why your fruitcake is falling, but often this happens because there is a bit too much liquid in the cake. Try just a bit less liquid. My experience is that fruitcake batter should be difficult to mix it is so thick.

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Everyone's Favorite Fruitcake

"No, no, not the dreaded FRUITCAKE. " Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites you'll need about 2 1/2 pounds dried fruit total.


  • 1 1/2 cups (213g) diced dried pineapple
  • 1 1/2 cups (255g) raisins, golden or regular
  • 1 cup (128g) diced dried apricots
  • 1 1/2 cups (223g) chopped dates
  • heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
  • 1/3 cup (64g) diced crystallized ginger, optional
  • 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
  • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
  • 2 cups (425g) dark brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (11g) black cocoa, optional, for color
  • 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
  • 1/2 cup (113g) apple juice, cranberry juice or water
  • 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)


To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.

Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes 16 mini loaves (about 3 3/4" x 2 1/2") 6 to 8 medium loaves (about 3" x 5") or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.

To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.

Beat in the salt, spices, and baking powder.

Perfect your technique

Favorite Fruitcake

Beat in the eggs one at a time, scraping the bowl after each addition.

In a separate bowl whisk together the flour and cocoa.

Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.

Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.

Spoon the batter into the pans, filling them about 3/4 full.

Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes 65 to 70 minutes for the small loaves 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. The cakes are done when a cake tester inserted into the center comes out clean.

Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.

Brush the warm cake with rum, brandy, simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. (This keeps them moist for weeks you can skip this step, but they won't stay moist long-term.)

When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.

Tips from our Bakers

Looking for a gluten-free version of the recipe? Find it here: Gluten-Free Fruitcake.

This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 loaf cakes.

While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger.

Recipe Summary

  • 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
  • 2 (2.25 ounce) packages blanched slivered almonds
  • ½ cup brandy
  • ½ cup all-purpose flour
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup butter
  • 2 cups packed brown sugar
  • 6 eggs
  • ¾ cup molasses
  • ¾ cup apple juice

In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.

Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt set aside.

In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.

Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Rich Plum Cake / Indian Fruit Cake Recipe / Christmas Fruit Cake

During Christmas time, you will come across two kinds of people in this world. The fruit cake lovers and the fruit cake haters. I used to be a fruit cake hater for a very long time. Then it all changed one day. Long time back, our good friend Femila Cinthu bought us a yummy Gazillion kilo weighing fruit cake during Christmas time. My husband loves fruit cakes. We had planned to have the cake after dinner as dessert but Vinodh insisted that we have cake first. The ever smiling Cinthu could not say no. She cut a piece for him and gave one for me. I could not say no. I had a bite very unwillingly but I am so happy I had it that day. It was heavenly. Ever since I have been making the cake using Cinthu’s secret fruit cake spice mix. Sorry Cinthu – Its not a secret anymore. My husband loves loves loves fruit cake. It has even become our anniversary cake that I make it every year as a ritual. Here is Cinthu holding my Vedant and her Nitin. Vinodh and Manoj (Cinthu’s husband) were friends from their bachelor days. It so happened that we traveled to the US at the same time. Not only that. We even stayed next door sharing one common wall between us. Wonderful days. Wish we can live it back again. Stevens Creek Boulevard – I miss you. I still remember this picture so vividly. It was taken on Vedant’s first birthday. We had just moved to San Diego from San Jose and we did not know anyone yet there. So we drove to San Jose where Cinthu hosted a birthday party for him. Good food (Lots of biryani), good friends and some really memorable times. That’s what life is all about. Not to forget, Thomas the train engine that ruled our lives at that time. Nitin (Cinthu’s son) must have been the biggest Thomas fan ever to be born.

Here are the other Christmas fruit cake / Plum cake on the site.
Kerala christmas cake, Xmas plum cake
Whole Wheat Christmas Plum Cake

Here is the video of plum cake recipe

For detailed recipe and measurements, scroll to the bottom of the page.
This fruit cake has black grapes (dark raisins), golden raisins (called as Kishmish locally), currants and dried apricots. The fruits you use are more of a personal choice. Use whatever you like.

Clean the dry fruits and get rid of any stems. The trick with fruit cakes is to chop the dried fruits. Take time to chop the apricots and rough chop the raisins and black grapes. I cut the grapes in half. Yes its time consuming work but its rewarding. I find that the fruits absorb more flavor of the spices if chopped and the end cake is even more tastier.

Now add the dark rum / brandy to the chopped fruits and leave it to rest in a draft free place in your kitchen. Rest it for a minimum of one day. You can leave it for even a month. Some people soak their fruits even an year ahead. Just give the container a good shake every day or every couple of days. If you do not want to use alcohol, just omit this step and proceed with the recipe. It still tastes good.

Now lets talk spices.
A lot of the flavor of the cake will depend on what kind of spices you use. This is the best spice mix according to me and a lot of flavor develops during dry roasting of the spices. The spices may look too much. But trust me, fruit cake can take it all!

Dry roast all the ingredients listed under Spice Mix One. Dry roast on low flame until the spices are fragrant. Remove from heat and let it cool. Grind the spices in a small mixie jar / spice grinder to a very fine powder. Getting the spices to a fine powder is very important. Pulse several times until you reach the fine texture. Set aside.

If the powder is not fine after grinding, sieve the powder.

We will need another set of spices and lets call it Spice Mix Two. Get them ready. While zesting orange and lime, make sure to zest only the skin of the fruit which has flavorful essential oils. Don’t go deep till the pith or the white part of the fruit. The pith is very bitter.

Take a pan and add in the soaked dry fruits, finely ground Spice Mix One, all of the ingredients listed under Spice Mix Two, water, butter, salt and both the sugars. Bring the mixture to a boil. Once its boiling, reduce the flame to low and let the mixture simmer for 5 minutes. Remove from heat and cool to room temperature. Its important that the mixture is completely cool before proceeding. If you mix flour in hot liquid, you will end up with gum. Nah! So be patient and wait for the mixture to cool. It might take one hour to cool.

Preheat the oven to 325 F / 160 C.

Whisk the eggs in a cup. Add it to the cooled fruit mixture. Mix well.

Sift the dry ingredients together namely flour and baking soda. Add it to the cooled fruit mixture. Fold the flour with a wooden spatula and mix well to combine. Grease and flour “two 9 x 5 inch bread loaf pans” or “three 6 x 3 inch round cake pans”. Line the pan with parchment paper. Transfer the cake batter to the pan. Level the batter with the back of a spatula. Make sure that the batter is not more than 3/4th of the height of the pan. Bake for 45 minutes to 1 hour.

After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again. Remove the cake from the oven and let it cool in the pan until room temperature. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.