Traditional Christmas Fruitcake with Nuts and Dried Fruits

Introduction

The Christmas Fruitcake is a timeless holiday tradition—dense, rich, and filled with dried fruits, nuts, warm spices, and sometimes a splash of liquor for depth and preservation. Passed down through generations, this cake is more than a dessert—it’s a symbol of holiday warmth, celebration, and togetherness.

The beauty of this cake lies in its complexity: sweet dried fruits balanced by earthy nuts, warmly spiced batter, and an optional boozy soak that improves flavor as the cake ages. Each slice feels like a nostalgic bite of Christmas.

Why I Love This Recipe

• Classic holiday charm: This fruitcake carries the flavors of tradition.
• Improves with time: Unlike most cakes, it gets better as it ages and matures.
• Packed with flavor: Juicy fruits, crunchy nuts, and warm spices create an irresistible balance.
• Perfect gift: Wrapped beautifully, it makes a thoughtful edible present.

Why This is a Must-Try Dish

• It’s a true holiday icon—Christmas just isn’t complete without it.
• Unlike the stereotype of “dry fruitcakes,” this recipe is moist, rich, and packed with flavor.
• It’s versatile—you can customize the dried fruit and nut mix.
• The make-ahead nature means less stress during the busy holiday season.

Preparation & Cooking Time

• Preparation Time: 30 minutes (plus soaking time for fruits: overnight or 12–24 hrs)
• Cooking Time: 2–2.5 hours
• Cooling & Aging: At least 24 hrs before serving (longer if soaked in liquor)
• Total Time: 3–4 hours active, plus soaking/aging time

Servings & Nutrition

• Servings: 12–14 slices
• Calories per serving: ~380 kcal (varies with fruit/nut mix and liquor use)

Course & Cuisine

• Course: Dessert
• Cuisine: British / European Christmas Tradition

Ingredients

For the Fruit Soak:

• 2 cups mixed dried fruits (raisins, currants, dried cranberries, cherries, apricots, dates)
• 1 cup candied peel (orange or lemon)
• ½ cup dark rum, brandy, or orange juice (for non-alcoholic version)

For the Cake Batter:

1. 1 ½ cups all-purpose flour
2. 1 teaspoon baking powder
3. ½ teaspoon baking soda
4. 1 teaspoon ground cinnamon
5. ½ teaspoon ground nutmeg
6. ½ teaspoon allspice
7. ½ teaspoon ground cloves
8. ½ teaspoon salt
9. ¾ cup unsalted butter, softened
10. 1 cup brown sugar, packed
11. 4 large eggs
12. ¼ cup molasses or dark treacle
13. ½ cup dark rum or brandy (or strong brewed tea for alcohol-free)
14. 1 teaspoon vanilla extract

Add-ins:

• 1 cup chopped nuts (walnuts, pecans, or almonds)
• Zest of 1 orange and 1 lemon

Directions (Quick Overview)

1. Soak dried fruits overnight in rum or juice.
2. Mix dry ingredients (flour, spices, leaveners).
3. Cream butter and sugar, add eggs and molasses.
4. Fold in soaked fruits, nuts, and citrus zest.
5. Bake low and slow until firm and golden.
6. Cool completely, wrap, and optionally “feed” with rum for aging.

Step-by-Step Preparation Method

Step 1: Prepare the Fruits

1. Combine dried fruits and candied peel in a bowl.
2. Pour over rum (or orange juice) and mix.
3. Cover and let soak overnight or up to 24 hours.

Step 2: Make the Batter

1. Preheat oven to 300°F (150°C).
2. Line a loaf pan or round cake tin with parchment paper.
3. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
4. In another large bowl, cream butter and sugar until fluffy.
5. Beat in eggs one at a time, then add molasses, vanilla, and a splash of rum.

Step 3: Combine Ingredients

1. Fold in the flour mixture gradually.
2. Stir in soaked fruits (with liquid), nuts, and citrus zest.
3. Mix until evenly combined.

Step 4: Bake the Cake

1. Pour batter into prepared pan, smoothing the top.
2. Bake for 2–2.5 hours, checking after 2 hours.
   • A skewer should come out mostly clean.
3. If top browns too quickly, cover loosely with foil.

Step 5: Cool & Store

1. Allow cake to cool completely in the pan.
2. Wrap tightly in parchment, then foil.
3. Optionally, brush or drizzle with 1–2 tablespoons of rum every week to “feed” the cake.

How to Serve

• Slice into thin wedges or squares.
• Serve with a cup of tea, coffee, or mulled wine.
• Pair with a dollop of whipped cream, custard, or brandy butter for a decadent touch.

Recipe Tips

• Low & slow baking ensures a moist, rich cake.
• Don’t skip soaking—this plumps fruits and prevents dryness.
• Resting improves flavor—if possible, make 2–4 weeks ahead.
• Wrap well to keep air out and prevent drying.

Variations

1. Chocolate Fruitcake: Add ½ cup cocoa powder and chocolate chips.
2. Tropical Twist: Use dried pineapple, mango, and coconut with rum.
3. Nut-Free Version: Replace nuts with extra fruit or candied ginger.
4. Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.

Freezing & Storage

• Storage: Wrapped well, fruitcake lasts up to 1 month at room temperature.
• Long-Term Aging: If “fed” with liquor, it can last up to 3 months.
• Freezing: Wrap tightly in plastic + foil, freeze for up to 6 months.
• Thawing: Defrost overnight in the fridge before serving.

Special Equipment Needed

• Large mixing bowl
• Electric mixer (optional but helpful)
• Loaf or round cake pan
• Parchment paper
• Skewer or cake tester

Conclusion

The Traditional Christmas Fruitcake with Nuts and Dried Fruits is a rich, flavorful, and nostalgic holiday dessert that celebrates tradition. Moist, fragrant, and bursting with festive flavors, it’s a cake that tastes better with time—just like the memories it helps create. Whether you enjoy it with a warm drink by the fire or gift it beautifully wrapped, this fruitcake is a true Christmas treasure.

Print Recipe

0 Add to Favorites

Traditional Christmas Fruitcake with Nuts and Dried Fruits

Author: admin Cuisine: British Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 150 mins Total Time 3 hrs

Servings: 14 Calories: 380kcal

Description

The Christmas Fruitcake is a timeless holiday tradition—dense, rich, and filled with dried fruits, nuts, warm spices, and sometimes a splash of liquor for depth and preservation.

Ingredients

Scale

1/2x 1x 2x 3x

For the Fruit Soak:

• 2 cups mixed dried fruits (raisins, currants, dried cranberries, cherries, apricots, dates)
• 1 cup candied peel (orange or lemon)
• ½ cup dark rum, brandy, or orange juice (for non-alcoholic version)

For the Cake Batter:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon allspice
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• ¼ cup molasses or dark treacle
• ½ cup dark rum or brandy (or strong brewed tea for alcohol-free)
• 1 teaspoon vanilla extract

Add-ins:

• 1 cup chopped nuts (walnuts, pecans, or almonds)
• 1 of Zest 1 orange and 1 lemon

Instructions

1. Step 1: Prepare the Fruits: Combine dried fruits and candied peel in a bowl. Pour over rum (or orange juice) and mix. Cover and let soak overnight or up to 24 hours.
2. Step 2: Make the Batter: Preheat oven to 300°F (150°C). Line a loaf pan or round cake tin with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add molasses, vanilla, and a splash of rum.
3. Step 3: Combine Ingredients: Fold in the flour mixture gradually. Stir in soaked fruits (with liquid), nuts, and citrus zest. Mix until evenly combined.
4. Step 4: Bake the Cake: Pour batter into prepared pan, smoothing the top. Bake for 2–2.5 hours, checking after 2 hours. A skewer should come out mostly clean. If top browns too quickly, cover loosely with foil.
5. Step 5: Cool & Store: Allow cake to cool completely in the pan. wrap tightly in parchment, then foil. Optionally, brush or drizzle with 1–2 tablespoons of rum every week to “feed” the cake.

Keywords: Traditional Christmas Fruitcake with Nuts and Dried Fruits