There’s something about the allspice-scented steam rising from a freshly baked Christmas Cake that transports me back to cozy evenings in my kitchen. I’ve baked and tasted this moist fruit cake recipe in every season—mid-summer under an air conditioner, stormy autumn nights by candlelight—and each test has revealed little tweaks that deepen flavor and ensure a tender crumb. After three rounds of fine-tuning, I’m sharing every sensory detail and hard-earned discovery.
Why You’ll Love Christmas Cake
- Richly spiced crumb studded with plump, glossy fruits that glisten at every slice.
- Easy one-bowl method cuts down on dishes and fuss.
- Brandy-soaked fruits give a gentle warmth and deepen over days of resting.
- This style of fruit cake has been a British holiday tradition for centuries, bringing a touch of history to your table.
A Little Background
My first attempt at this Christmas Cake was inspired by my grandmother’s fruit cake—dense, dark, and nearly impossible to slice. Testing my version, I aimed for a lighter, silkier texture that stays moist for weeks. One brisk December afternoon I learned that warming the butter in the microwave for 30 seconds (to body temp) made all the difference in creating a smooth batter without little chunks.
Key Ingredients for Christmas Cake
- Mixed dried fruit: A blend of currants, sultanas and raisins gives depth—swap in chopped apricots for a brighter note.
- Chopped mixed peel: Offers citrus zing; if you prefer subtlety, reduce to 80g.
- Dark brown sugar: Molasses richness; light brown sugar works but yield a milder flavour.
- Brandy: Tenderises fruit and adds warmth—orange juice is a fine alcohol-free option.
- Self-raising flour: Provides gentle lift; if using plain flour, add 2 tsp baking powder.
- Spice blend: Mixed spice and cinnamon give festive aroma—feel free to include a pinch of nutmeg.
How to Make Christmas Cake
- Preheat oven to 150°C/300°F (140°C Fan) and line a 20cm round tin with baking paper on the base and sides.
- In a large bowl, combine 250g currants, 125g sultanas, 125g raisins, 125g chopped mixed peel, 60g chopped glacé cherries, 60g chopped dates, 125g dark brown sugar, 125g warmed butter, 2 eggs, 2 tbsp brandy and 1 tsp vanilla extract. Stir until the fruits glisten and the sugar begins to dissolve.
- Cover the bowl and soak at room temperature for at least 2 hours or ideally overnight, until the mixture smells deeply fruity and lets off a gentle hiss when stirred.
- Sift over 200g self-raising flour, ½ tsp mixed spice, 1 tsp ground cinnamon and ¼ tsp salt. Gently fold until all the fruit is coated in a silky batter.
- Spoon the batter into the prepared tin and smooth the glossy surface. Bake on the lowest rack for 1 hour, then move to the middle rack and bake for 45 minutes or until a skewer comes out clean, wrapping the edges with foil if they darken too quickly.
- Allow the cake to cool in the tin for 30 minutes, then turn out onto a wire rack and cool completely before wrapping.
Pro Tips & Troubleshooting
- Allowing the batter to rest in the fridge for 30 minutes helps fruit stay suspended, so it doesn’t sink.
- If the cake’s center dips or cracks, reduce oven temperature by 10°C and extend baking by 10 minutes.
- Add a teaspoon of nutmeg or allspice for a seasonal twist that perfumes the kitchen beautifully.
- To halve the recipe, use a 15cm tin and check doneness after 1 hour 10 minutes.
Storage & Make-Ahead Guide
Wrap the cooled Christmas Cake in a layer of baking paper (avoid greaseproof), then a layer of foil. Store at room temperature for up to 1 week, in the refrigerator for 3–4 weeks, or freeze for up to 3 months. When thawing, keep it wrapped and bring to room temperature slowly to preserve moisture. Always use clean utensils and wash hands before slicing for safe food handling.
Serving Suggestions
Gild each slice with a smear of brandy butter or mascarpone. For a festive dessert, top with whipped cinnamon cream and toasted pecans, or drizzle warm dark chocolate for a decadent finish. Pair with a cup of spiced chai or robust black tea.
Frequently Asked Questions
- How long does Christmas Cake last? Wrapped in baking paper and foil, it stays moist for 1 week at room temperature, 3–4 weeks in the fridge, or up to 3 months frozen.
- How do I store Christmas Cake? Use a double layer of baking paper (not greaseproof) followed by foil. Keep in a cool, dry place or refrigerate for longer shelf life.
- Can I freeze Christmas Cake? Yes—freeze in slices or whole, tightly wrapped, for up to 3 months. Thaw at room temperature in its wrapping.
- What alcohol is best for soaking fruit in a Christmas Cake? Brandy is traditional, but rum, whisky or fortified wine like sherry all work beautifully.
- Why is my Christmas Cake dry? Likely overbaked or under-soaked fruits. Next time, wrap edges earlier and soak fruits longer before adding flour.
- How do I make a moist Christmas Cake? Soak fruit overnight, keep bake time to the minimum needed for a clean skewer, and wrap the cake after cooling to seal in moisture.
Final Thoughts
After countless experiments, this moist Christmas Cake has become my go-to festive centrepiece. Its tender crumb, gleaming fruit and spice-kissed aroma make every slice feel like a warm hug. I can’t wait to hear how yours turns out—tag me in your photos and let’s celebrate the season, one slice at a time.
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – share the spiced sweetness of the season alongside your cake
- Christmas Sugar Cookies – classic cut-outs that pair brilliantly with rich fruit cake
- Eggnog Recipe – a creamy, spiced beverage perfect for sipping with each slice
- Christmas Appetizer Recipes – festive bites that set the tone before dessert
Christmas Cake
Ingredients
Fruit Mixture
- 250 g currants
- 125 g sultanas
- 125 g raisins
- 125 g chopped mixed peel
- 60 g glacé cherries chopped
- 60 g dates chopped
- 125 g dark brown sugar
- 125 g butter softened
- 2 eggs
- 2 tbsp brandy
- 1 tsp vanilla extract
Dry Ingredients
- 200 g self-raising flour
- 0.5 tsp mixed spice
- 1 tsp ground cinnamon
- 0.25 tsp salt
Instructions
Soak Fruit
- Combine all dried fruits, mixed peel, cherries, dates, dark brown sugar, softened butter, eggs, brandy and vanilla extract in a large bowl. Stir until the sugar begins to dissolve.250 g currants, 125 g sultanas, 125 g raisins, 125 g chopped mixed peel, 60 g glacé cherries, 60 g dates, 125 g dark brown sugar, 125 g butter, 2 eggs, 2 tbsp brandy
- Cover and soak for at least 2 hours or ideally overnight to plump the fruits.
Mix Batter
- Sift the self-raising flour, mixed spice, ground cinnamon and salt over the soaked fruit mixture. Gently fold until the batter is silky and the fruit is evenly coated.1 tsp vanilla extract, 200 g self-raising flour, 0.5 tsp mixed spice
Bake
- Spoon the batter into the lined 20cm round tin and smooth the top. Bake at 150°C/300°F (140°C fan) for 1 hour, then bake for a further 45 minutes, tenting the edges with foil if they darken too quickly.
- Allow the cake to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely before wrapping and storing.