Rich, moist cake packed with dried fruits and spices, traditionally served during Christmas. Ages well and can be made months in advance. 



Prep Time: 45 minute

Cook Time: 3 hours 30 minutes

Total Time: 4 hours 15 minutes

Servings: 16

Yield: 1 9-inch cake

Ingredients:

  • 2 cups mixed dried fruits
  • 1 cup candied cherries
  • 1 cup raisins
  • 1 cup butter
  • 1 cup brown sugar
  • 4 eggs
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • ½ cup brandy

 
 Directions In Brief:
  • Soak fruits in brandy overnight
  • Cream butter and sugar
  • Add eggs one at a time
  • Mix dry ingredients
  • Fold in soaked fruits
  • Pour into lined tin
  • Bake at 300°F (150°C)
Directions:

The Christmas fruit cake is a beloved holiday tradition that dates back to ancient Rome, evolving into the rich, dense, and flavorful cake we know today. This particular recipe yields a luxurious cake that embodies the spirit of Christmas through its complex flavors and aromatic spices.

The preparation begins with carefully selected dried fruits - raisins, currants, candied cherries, and citrus peel - each contributing their unique sweetness and texture. These fruits are soaked overnight in brandy, allowing them to become plump and infused with the spirit's warm, complex notes. This soaking process is crucial as it ensures moisture throughout the extended baking time and contributes to the cake's legendary keeping qualities.

The base of the cake features butter and brown sugar creamed to perfection, creating a light and airy foundation. Brown sugar is specifically chosen over white sugar for its molasses content, which adds depth and a subtle caramel note that complements the fruits. The addition of four eggs provides structure and richness, while also acting as a natural emulsifier that helps suspend the heavy fruits throughout the batter.

The flour mixture, enhanced with baking powder and mixed spices, forms the architectural framework of the cake. The mixed spice blend typically includes cinnamon, nutmeg, allspice, and cloves - aromatics that have become synonymous with Christmas baking. These spices not only provide warmth and complexity but also fill the house with an irresistible holiday aroma during baking.

The baking process is slow and gentle, taking place at a relatively low temperature of 300°F (150°C) for three and a half hours. This patient approach allows the cake to cook evenly without drying out, while the extended time helps develop a deep, rich color and allows the flavors to meld beautifully. The low temperature also prevents the fruits from burning or becoming bitter.

One of the most remarkable aspects of this Christmas fruit cake is its aging potential. Similar to a fine wine, the cake's flavors continue to develop and improve over time. Many bakers prepare their cakes months in advance, periodically feeding them with additional brandy to maintain moisture and enhance the flavor profile. This aging process allows the spices to mellow and blend, while the fruits become increasingly tender and flavorful.

The cake's dense texture comes from its high fruit-to-batter ratio, making it substantial and satisfying. When sliced, it reveals a beautiful mosaic of colorful fruits held together by the golden-brown cake matrix. Each piece should be cut thin due to its richness, allowing the cake to serve up to 16 people comfortably.

For storage, the cake should be wrapped in parchment paper and then aluminum foil, kept in an airtight container in a cool, dark place. This careful storage, combined with the preservative properties of the alcohol and sugar content, allows the cake to last for several months, making it an ideal make-ahead holiday dessert.

Serving suggestions include enjoying it plain with a cup of tea or coffee, or warming it slightly to enhance its aromatic qualities. Some prefer to top it with marzipan and royal icing for special occasions, creating a more elaborate presentation typical of Victorian-era Christmas celebrations.

Nutritionally, the cake is indeed indulgent, providing a concentrated source of energy from the dried fruits, nuts, and butter. However, its richness naturally limits portion sizes, and the dried fruits contribute beneficial fiber and minerals. The brandy, while primarily used for flavor and preservation, adds to the cake's warming qualities.

This Christmas fruit cake recipe represents more than just a dessert; it's a celebration of tradition, patience, and the joy of holiday baking. The time and care invested in its preparation make it a true labor of love, resulting in a cake that can be shared and enjoyed throughout the festive season. Whether served at Christmas dinner, given as a gift, or enjoyed during quiet moments of holiday reflection, this fruit cake stands as a testament to the enduring traditions of Christmas baking.