Grand Christmas Celebration Fruitcake

Your New Favorite Holiday Tradition Starts Here

Hey friends! Clara here, coming to you from a kitchen that currently smells like a cozy, spiced-up Christmas hug. If you’ve ever thought that fruitcake was a dense, doorstop-like brick that gets regifted more often than a questionable sweater, I’m here to change your mind. I’m talking about a cake that’s moist, bursting with boozy, plump fruit, and spiced to absolute perfection. This isn’t just a dessert; it’s an experience, a project, a little piece of edible magic you get to create with your own two hands.

I’m a firm believer that the best holiday foods are the ones that tell a story. They’re the recipes with a little bit of ceremony, the ones you plan for and look forward to for weeks. This Grand Christmas Celebration Fruitcake is exactly that. It’s a labor of love, but in the best way possible. The kind of baking that fills your house with the most incredible aroma and fills your heart with a deep sense of accomplishment. We’re talking about a cake so good, it’ll make your eyes light up and have your taste buds doing a full-on festive jig.

So, if you’re ready to roll up your sleeves, soak some fruit, and bake a show-stopping centerpiece for your holiday table, you’re in the right place. Let’s ditch the store-bought and create something nourishing for the soul (and totally worth licking the spoon for).

A Slice of Memory: My First Fruitcake

My love affair with this fruitcake started not in my own kitchen, but in my grandmother’s. Every year, like clockwork, she’d pull out her giant, well-loved ceramic bowl—the one with the tiny little cracks—and begin what she called “the great fruit soak.” As a kid, I’d watch, mesmerized, as she poured what seemed like a treasure trove of sticky currants, golden sultanas, and vibrant cherries into the bowl, followed by generous glugs of brandy and sherry. “This is where the magic happens, Clara,” she’d whisper with a wink. “We’re letting the fruit have a little party before they go in the oven.”

The memory of that scent—the heady, sweet, and boozy aroma that would fill her kitchen for the next 24 hours—is pure nostalgia for me. It was the official start of the holiday season. When she finally baked the cakes, she’d always let me have the first slice from the “test” cake (the one that wasn’t being saved for gifting). That first bite, warm and crumbly, was a revelation. It was nothing like the dry, sad fruitcakes I’d seen jokes about on TV. It was moist, complex, and felt like love baked into a tin. That’s the feeling I want to bring into your kitchen with this recipe.

Grand Christmas Celebration Fruitcake

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• Author: clarawhitmore
• Total Time: 2 hours 15 minutes + soaking/aging time
• Yield: 1 cake (8–10 servings) 1x
• Diet: Vegetarian

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Description

The Grand Christmas Celebration Fruitcake is a festive, rich, and moist cake brimming with dried fruits, nuts, warm spices, and a touch of brandy or rum. A holiday classic, this fruitcake is best made ahead to let flavors deepen and develop, making it a timeless treat for Christmas gatherings and edible gifts.

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Ingredients

Scale 1x2x3x

• 2 cups mixed dried fruits (raisins, currants, chopped dates, cherries)
• 1/2 cup chopped candied citrus peel
• 1/2 cup brandy, rum, or orange juice
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chopped nuts (pecans or walnuts)
• 1 teaspoon vanilla extract
• Optional: additional brandy for brushing after baking

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Instructions

1. In a bowl, combine dried fruits, candied peel, and brandy (or juice). Cover and soak overnight or for at least 6 hours.
2. Preheat oven to 300°F (150°C). Grease and line a 9-inch round or loaf pan with parchment paper.
3. Cream butter and brown sugar until fluffy. Beat in eggs one at a time.
4. In a separate bowl, whisk together flour, baking powder, salt, and spices.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Stir in soaked fruits (with liquid), nuts, and vanilla extract.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 1.5 to 2 hours, or until a toothpick inserted comes out clean. Cover loosely with foil if browning too quickly.
9. Cool in pan for 10 minutes, then transfer to a wire rack. Brush with extra brandy if desired.
10. Wrap tightly and store in a cool place for several days or up to a few weeks for best flavor.

Notes

• Soaking the fruit enhances flavor and moisture—don’t skip this step!
• Fruitcake improves with age; wrap well and let it rest before serving.
• Brush weekly with alcohol for extended aging and moisture.
• Decorate with glazed fruits and nuts for a festive presentation.

• Prep Time: 30 minutes (plus soaking time)
• Cook Time: 1 hour 45 minutes
• Category: Dessert / Holiday
• Method: Baked
• Cuisine: British / American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32g
• Sodium: 150mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

Keywords: Christmas fruitcake, holiday cake recipe, classic fruitcake, brandy fruitcake, rich fruit cake, festive dessert, make-ahead holiday treat, traditional fruitcake, spiced fruitcake, celebration cake

Gathering Your Festive Ingredients

This recipe is a double batch, meaning you get two glorious cakes—one to keep and one to gift (or, you know, both to keep… no judgment here!). The key to an unforgettable fruitcake is quality ingredients and a little patience. Let’s break it down.

For the Soaked Fruit (The Star of the Show!)

• 1.2 kg Currants: These tiny, tangy raisins pack a punch. They soak up the alcohol beautifully and provide a deep, rich base flavor.
• 800 g Sultanas: Also known as golden raisins, they’re a bit sweeter and lighter than currants, adding a lovely texture and color.
• 800 g Glacé Cherries, quartered: They bring pops of vibrant red and a sweet, chewy bite. Chef’s Insight: I like to use a mix of red and green cherries for an extra festive look!
• 400 g Raisins: The classic fruitcake staple. They add a familiar, sweet chewiness that balances the other fruits.
• 200 g Chopped Candied Peel: Don’t skip this! It provides a wonderful bittersweet citrus note that cuts through the richness. If you’re not a fan, substitute with an additional 200g of dried apricots, chopped.
• 400 ml Sherry: Adds a nutty, sweet complexity. A medium cream sherry works perfectly.
• 200 ml Brandy: The backbone of our boozy soak. It gives the cake a warm, robust flavor.
• 100 ml Kirsch or Dark Rum: A fun twist! Kirsch (cherry brandy) enhances the cherry flavor, while dark rum adds a deeper, molasses-like note. Choose your adventure!

For the Cake Batter

• 8 large Eggs (approx. 800 g): They provide structure and richness. Make sure they’re at room temperature for a smoother, fluffier batter.
• 600 g Lightly-Salted Soft Margarine (like “Stork”): This is my grandma’s secret for a reliably moist cake that doesn’t dry out during the long curing time. Substitution Tip: You can use an equal amount of unsalted butter, but the texture might be slightly denser.
• 600 g Dark Brown Sugar: Its molasses content adds a deep, caramel-like flavor and contributes to the cake’s beautiful dark color.
• 200 g Self-Raising Flour & 400 g Plain Flour: Using a combination gives the cake a good rise without making it too light and crumbly. The plain flour provides the sturdy structure needed to hold all that glorious fruit.
• 200 g Finely-Chopped Almonds: They add a delightful nutty crunch and texture. For a nut-free version, swap them for sunflower or pumpkin seeds!
• 4 tsp Ground Mixed Spice & 1 tbsp Cinnamon: Our warm, cozy spice blend. The extra cinnamon is my “twist” for a more pronounced, warming kick.
• Zest of 2 Oranges: The bright, citrusy aroma cuts through the richness and makes all the other flavors sing. Always use unwaxed fruit!
• 4 tbsp Black Treacle (or Molasses): This is the magic ingredient for that deep, almost bitter-sweet flavor and incredibly moist, dark crumb. It’s a game-changer!

Let’s Bake! Your Step-by-Step Guide to Fruitcake Glory

Okay, team. This is where the fun really begins. Put on some holiday tunes, pour yourself a little of that brandy (for cooking inspiration, of course), and let’s get baking.

1. Soak the Fruit (The Day Before): This is the most important step, so don’t rush it! In your largest bowl (I’m talking giant), combine all the dried fruits—currants, sultanas, cherries, raisins, and candied peel. Pour over the sherry, brandy, and your choice of kirsch or rum. Give it a really good stir with a wooden spoon, making sure every piece of fruit gets acquainted with the liquid. Cover the bowl tightly with plastic wrap and let it sit on your counter for at least 12 hours, but ideally 24. You’ll know it’s ready when the fruit is plump, fragrant, and has absorbed most of the liquid. Chef’s Hack: If you’re feeling fancy, you can soak the fruit for up to a week in the fridge, giving it a stir every day. The flavor will be even more incredible!
2. Preheat and Prep: When you’re ready to bake, preheat your oven to 150°C (300°F). This is a low-and-slow cake, so an accurate oven temperature is key. Now, prepare your two deep 20cm (8-inch) cake tins. Grease them thoroughly, then line the bottom and sides with a double layer of parchment paper. The double layer is crucial—it protects the outside of the cake from over-browning during the long bake. I also like to wrap the outside of the tins with a few layers of brown paper or newspaper, tied with string, which acts as an extra insulator.
3. Cream & Mix: In an enormous mixing bowl (or in the bowl of a stand mixer fitted with the paddle attachment), beat the margarine and dark brown sugar together on medium-high speed for a good 3-5 minutes. You want it to be super light, pale, and fluffy. This step incorporates air, which is vital for the cake’s texture. Now, add your room-temperature eggs, one at a time, beating well after each addition. If the mixture looks like it’s starting to curdle, don’t panic! Just add a tablespoon of your measured flour to help bring it back together. Once all the eggs are in, beat in the black treacle and orange zest until everything is beautifully combined.
4. Dry Blend: In a separate bowl, whisk together both flours and all the spices. This ensures the spices are evenly distributed. Now, add this dry mixture to your wet batter. Switch to a large, sturdy spatula or a wooden spoon and fold gently. I mean it—be gentle! We don’t want to knock out all the air we just worked so hard to incorporate. Once the flour is almost combined, fold in the finely-chopped almonds.
5. Combine & Bake: Time for the main event! Tip your beautifully boozy, plumped-up fruit into the batter. This is a serious arm workout! Fold, fold, and fold some more until every single piece of fruit is coated in batter and evenly distributed. Divide the mixture equally between your two prepared tins. Smooth the tops, and if you like, you can decorate the top with a few extra whole nuts or glacé cherries. Now, pop them into the center of your preheated oven and bake for 2.5 to 3 hours. DO NOT open the oven for at least the first 2 hours! The cakes are done when a skewer inserted into the center comes out clean, the top is a deep brown, and the cake springs back when lightly pressed.
6. Cool & Cure (The Patient Part): Once baked, remove the cakes from the oven and let them cool completely in their tins. This is important, as they are very delicate when warm. Once cool, remove them from the tins, but leave the parchment paper on. Wrap each cake tightly in a fresh layer of parchment paper, and then again in aluminum foil. Store them in a cool, dark place (a cake tin is perfect). This is where the magic happens. To “feed” the cakes, unwrap them every week or so and prick the surface all over with a skewer. Drizzle over a tablespoon or two of brandy or rum, then re-wrap. Do this for up to 6 weeks, and you’ll be rewarded with the most moist, flavorful, and magical Christmas fruitcake imaginable.

How to Serve Your Masterpiece

When it’s time to serve, unwrap your beautiful cake. You can serve it plain, which is utterly delicious, or take it to the next level. For a festive touch, brush the top with a little warmed apricot jam for a glossy shine, then decorate with whole almonds and candied fruits. I love serving thin slices alongside a sharp cheddar cheese or a dollop of brandy butter. It’s also incredible lightly toasted and slathered with salted butter alongside a cup of strong coffee. However you serve it, do so with pride—you’ve just created a holiday heirloom!

Make It Your Own: Fun Recipe Twists

• Nut-Free Delight: Replace the almonds with an equal amount of mixed seeds (sunflower, pumpkin, sesame) for a lovely crunch.
• Tropical Twist: Swap out 400g of the raisins for a mix of chopped dried pineapple, mango, and papaya. Use dark rum for the soak to complement the tropical vibe.
• Chocolate Chip Upgrade: Fold in 200g of dark chocolate chips or chunks along with the fruit for a decadent surprise.
• Non-Alcoholic Version: Soak the fruit in a strong, spiced black tea mixed with orange or apple juice. The flavor will be different but still wonderfully fruity and moist.

Clara’s Final Thoughts & Kitchen Stories

This recipe has evolved so much from my grandmother’s original notes. I’ve tweaked the spice blend, added my beloved orange zest twist, and learned the hard way that a double layer of parchment is non-negotiable (RIP my first slightly-scorched cake!). One of my favorite kitchen memories is the year I decided to “feed” the cake with a particularly peaty single malt Scotch instead of brandy. It was… an experiment. Let’s just say it had a very *distinct* smoky flavor that divided the family! Stick to brandy or rum for a classic result.

The beauty of this cake is its flexibility and its spirit. It’s not about perfection; it’s about the joy of the process. So what if your batter looks more fruit than cake? That’s how it should be! So what if a few cherries sink to the bottom? It’s homemade with love, and that’s what makes it perfect. Happy baking, you glorious festive baker, you!

Your Fruitcake Questions, Answered!

Q: My fruit all sank to the bottom! What did I do wrong?
A: Ah, the classic fruit-sinkage! This usually happens for one of two reasons. First, your fruit might have been too wet. If it’s swimming in liquid when you add it to the batter, it’s more likely to sink. Make sure to give the soaked fruit a little drain before folding it in. Second, the batter might have been too thin. Coating the fruit in a tablespoon of the measured flour before folding it in can help “rough up” the surface and help it suspend in the batter better.

Q: Can I make this cake without the long curing/feeding time?
A: You absolutely can! It will still be delicious if you bake and eat it within a few days. The flavor will be more of a “fresh” fruitcake, and the alcohol taste will be more pronounced. The curing time allows the flavors to mellow, meld, and deepen into that classic, rich fruitcake taste, but it’s not mandatory for enjoyment.

Q: The top of my cake is browning too quickly. Help!
A: No worries! This is a common issue with long bakes. If the top is getting dark brown but the inside isn’t cooked, simply place a loose tent of aluminum foil over the top of the cake tin. This will shield it from direct heat and prevent further browning while the center finishes cooking.

Q: How long will the fruitcake keep?
A: Thanks to all the sugar, alcohol, and fruit, this cake is a champion of longevity! Properly wrapped and stored in a cool, dark place, it will keep beautifully for up to 3 months. If you’re “feeding” it, it can last even longer. Some people swear their fruitcakes get better after a year!

A Little Nourishment Note

While this is definitely a celebratory treat, it’s made with whole ingredients and is rich in fiber and festive joy from all that dried fruit and nuts. Enjoy it mindfully, savor every bite, and know that you’re fueling your soul with a homemade masterpiece. Est. per Slice: ~420 kcal.