There’s something about the warm aroma of spices and the burst of cherries that instantly brings joy—this Festive Cherry Fruit Cake Recipe is exactly that kind of magic. It’s rich, flavorful, and packed with festive spirit that makes it worth the effort any time you want to impress a crowd.
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Why You'll Love This Recipe
Honestly, I keep coming back to this Festive Cherry Fruit Cake Recipe year after year because it nails that perfect balance between fruity sweetness and cozy spice. It’s the kind of cake that feels like you’re wrapping up a warm hug in cake form. Plus, it’s so much fun to make, especially when you treat yourself to a little cherry brandy splash along the way.
- Handy Soaking Technique: Simmering the fruits with cherry brandy infuses so much depth, making the cake juicy and festive.
- Easy to Customize: With ground almonds and warm spices, it’s a recipe that welcomes tweaks, so you can truly make it your own.
- Perfect Texture: The combination of dried fruits and nuts gives you that dense, moist cake that holds up beautifully to marzipan and icing.
- Great for Gifting: This cake stores wonderfully, so you can bake in advance or share with friends—everyone loves a slice of homemade holiday cheer.
Ingredients & Why They Work
Let’s talk about why the ingredients here aren’t just a random mix but carefully chosen to create that iconic fruit cake experience. Each one brings its own magic—whether it’s the zing from citrus or the mellow depth from the spices.
- Unsalted butter: Gives richness and moisture without overpowering the other flavors, plus you control the salt level better.
- Light brown muscovado sugar: Adds a lovely molasses note that plays wonderfully with the dried fruits and spices.
- Mixed dried fruit: A classic combination of raisins, sultanas, and currants works beautifully, soak well for moistness.
- Glacé cherries: Roughly chopped cherries brighten the cake with that fruity, sweet pop in every bite.
- Dried cranberries: Their tartness cuts through the sweetness, giving balance and a lovely chewy texture.
- Orange & lemon zest and juice: Fresh citrus elements add brightness and keep the cake lively, preventing it from feeling too heavy.
- Cherry brandy: The star player for soaking fruits and feeding the cake - it enriches flavor and keeps the cake moist over weeks.
- Ground almonds: Adds a subtle nuttiness and surprises you with a tender crumb that's not too dense.
- Eggs: Bind everything together while adding richness and structure.
- Plain (all-purpose) flour: The base that holds the cake solid but tender—don’t skip the flour type!
- Baking powder: Just enough lift to keep the cake from being too heavy but not too airy.
- Mixed spice, cinnamon, allspice: These warm spices bring in that unmistakable holiday vibe. Be generous but balanced.
Make It Your Way
This Festive Cherry Fruit Cake Recipe is a canvas—once you've mastered the basics, feel free to tweak! Over the years, I discovered little twists that can change things up nicely without losing that classic feel.
- Variation: I often swap cranberries for chopped dried apricots when I want a softer, less tart bite. It’s a personal touch I enjoy and guests always ask about.
- Dietary tweaks: For a gluten-free version, I use almond flour instead of all-purpose flour—just keep an eye on baking time as it can brown faster.
- Seasonal changes: Try adding cinnamon sticks during the fruit soak for an extra layer of spice during chilly months.
Step-by-Step: How I Make Festive Cherry Fruit Cake Recipe
Step 1: Soak and Simmer the Fruits
Start by taking a large saucepan and combining butter, sugar, mixed dried fruit, roughly chopped glacé cherries, cranberries, along with the orange and lemon zest and juice. Pour in almost all the cherry brandy (except a little left for feeding later). Heat gently on medium until you see a soft bubble—don’t rush this step! Then, turn the heat down and let it simmer for about 10 minutes, stirring now and then. This softens the fruit and allows the flavors to mingle beautifully. Once done, let this mixture cool for 30 minutes—it’s crucial, as adding eggs too hot can scramble them.
Step 2: Mix in Almonds and Eggs
Into your cooled fruit mixture, stir in the coarsely ground almonds. This gives a lovely texture and nutty depth. Then, fold in your lightly whisked eggs, mixing gently so everything starts coming together without overworking the batter.
Step 3: Combine Dry Ingredients and Fold
In a separate bowl, whisk together your flour, baking powder, ground mixed spice, cinnamon, and allspice. Gently fold these into the wet mixture—just until combined. Overmixing sneaks in too much air, which can change the texture, so take it easy here.
Step 4: Bake Low and Slow
Spoon the batter into your lined 20cm (8 inch) springform tin, smoothing the top out evenly. Bake at 150°C (300°F fan) for 45 minutes, then lower the heat to 140°C (275°F fan) and continue baking for another 1 to 1½ hours. The cake is ready when it’s deep brown on top and a skewer inserted into the center comes out clean. If your cake starts browning too fast, tent it with foil—better safe than bitter burnt crust, right?
Step 5: Feed and Store Your Cake
Remove the cake from the oven and while it’s still warm, poke 10-12 holes all over using a skewer—this is the secret to soaking in the cherry brandy. Pour the reserved 4 tablespoon brandy all over the top and let it seep in. Once cooled, wrap the cake tightly in baking parchment and foil to keep it moist. Store it in an airtight container at room temperature and remember to ‘feed’ it with 1-2 tablespoon cherry brandy weekly until you ice it. This mature flavor building is what makes this fruit cake extra special.
Top Tip
I’ve made a lot of fruit cakes, and my go-to advice with this Festive Cherry Fruit Cake Recipe is about patience and gentle handling. The slow simmer of the fruit and the slow baking at low temperatures really make all the difference.
- Slow Simmering: Don’t rush simmering the fruit mixture—this softness translates directly to a moist cake.
- Cool Before Adding Eggs: Hot fruit mix and eggs don’t mix well, so cooling prevents any scrambled bits in your cake!
- Low & Slow Baking: Keep oven temperature low to avoid a dry cake with burnt edges. I usually check in on the cake after an hour.
- Regular Brandy Feeding: This keeps the cake moist and enhances flavor over time—you’ll thank me later when it tastes so good.
How to Serve Festive Cherry Fruit Cake Recipe
Garnishes
I love topping this cake with a smooth layer of marzipan and rich royal icing—classic for the holidays. To add a little extra wow, I often use fresh cherries or a dusting of edible gold glitter on top. It makes the cake look stunning and feels so festive.
Side Dishes
Pair your slice with a dollop of lightly whipped cream or a scoop of vanilla ice cream. If you want to get cozy, serve it alongside mulled wine or a warm spiced tea—these flavors dance beautifully together and make a lovely festive spread.
Creative Ways to Present
One year, I layered thin slices of this fruit cake with mascarpone and a cherry compote for a trifle-style dessert that was a showstopper at the party. You could also cut the cake into small cubes and skewer them with marzipan balls and cherries for festive bite-sized treats.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in parchment and foil, then store them at room temperature in an airtight container. This keeps them fresh for weeks without drying out. Honestly, the cake seems to taste even better after sitting for a few days!
Freezing
I’ve frozen whole un-iced cakes by wrapping them securely in parchment and foil, then placing them in a ziplock bag. Thaw slowly at room temperature for 24 hours before unwrapping and decorating. Freezing doesn’t impact the moistness, which is a big win in my book.
Reheating
If you want to warm a slice before serving, pop it in a 160°C (320°F) oven for 10 minutes wrapped loosely in foil to keep moisture in. Avoid microwaving, as the texture can get rubbery, and it’s just not the same magic.
Frequently Asked Questions:
Yes! While cherry brandy adds a signature flavor, you can use rum, whisky, or even orange liqueur. Just be mindful that flavors will shift, so choose one that complements the dried fruits and spices.
Properly stored in an airtight container wrapped in parchment and foil, this cake can keep at room temperature for 4-5 months. Feeding it with brandy weekly helps maintain moisture and develop flavor over time.
Absolutely. Substitute the plain flour with almond flour or a gluten-free blend, and monitor bake time as it might brown differently. The cake will still be just as delicious and moist.
Poking holes allows the cherry brandy to penetrate deep inside the cake, keeping it moist and intensifying the flavors as it matures. Feeding regularly ensures your cake stays plump and delightful until it’s time to enjoy.
Final Thoughts
This Festive Cherry Fruit Cake Recipe holds a special place in my heart because it’s more than just a dessert—it’s a tradition, a joyous project, and an opportunity to share something truly homely and warm. I hope you find the same joy in making and sharing it with loved ones. Trust me, once you make this cake your own, it’ll be a festive staple you look forward to every year!
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Festive Cherry Fruit Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A traditional rich and moist Christmas cake packed with mixed dried fruits, nuts, and warm spices, soaked in cherry brandy and baked to perfection. This festive cake improves with time as it is fed with brandy weekly, developing deeper flavors for a perfect holiday dessert.
Ingredients
Fruit Mixture
- 175 g (¾ cup) unsalted butter chopped
- 210 g (1 packed cup) light brown muscavado sugar
- 400 g (2 ⅔ cups) mixed dried fruit
- 200 g (1 cup) glacé cherries roughly chopped
- 100 g (1 cup) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 120 ml (½ cup) cherry brandy (plus extra for feeding)
Dry Ingredients
- 85 g (½ cup) ground almonds coarsely ground – not fine like flour
- 200 g (1 ⅔ cup) plain (all-purpose) flour
- ½ teaspoon baking powder
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Others
- 3 large eggs lightly whisked
Instructions
- Prepare Fruit Mixture: In a large saucepan, combine the butter, muscovado sugar, mixed dried fruit, glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of cherry brandy.
- Simmer: Heat the mixture over medium heat until it gently bubbles, then reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Cool Fruit Mixture: Remove the pan from heat and allow the fruit mixture to cool for 30 minutes to bring it to a lukewarm temperature.
- Prepare Baking Tin: Preheat the oven to 150C (300F) fan. Line a 20cm (8 inch) spring-form cake tin with baking parchment, lining the sides to extend about 2 inches above the rim and a cut circle for the base.
- Mix Almonds and Eggs: Add the ground almonds to the cooled fruit mixture and stir well, then mix in the lightly whisked eggs thoroughly.
- Add Dry Ingredients: In a separate bowl, combine the flour, baking powder, mixed spice, cinnamon, and allspice. Fold this dry mixture gently into the fruit mixture until just combined, taking care not to overmix.
- Fill Tin and Bake: Spoon the batter into the prepared tin and smooth the top with the back of a spoon. Bake at 150C (300F) fan for 45 minutes.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 140C (275F) fan and bake for an additional 1 hour 30 minutes or until the top is dark brown and a skewer inserted comes out clean. If the cake darkens too much, cover the top with foil to prevent burning. For gas ovens, baking may take up to 15-30 minutes longer.
- Feed Cake with Brandy: Remove the cake from the oven while still hot. Use a skewer to poke 10-12 holes all over the cake surface. Pour the reserved 4 tablespoons of cherry brandy evenly over the cake, allowing it to soak in.
- Cool and Store: Let the cake cool completely in the tin. Once cool, remove it from the tin and wrap the cake in a double layer of baking parchment followed by a double layer of foil. Store in an airtight container at room temperature.
- Maintain Flavor: Feed the cake weekly with 1-2 tablespoons of cherry brandy until a few days before icing and decorating the cake for serving to keep it moist and flavorful.
Notes
- Use a 20cm (8 inch) cake tin for best height and texture; a 21cm (8.25 inch) tin works similarly. Using a 23cm (9 inch) tin yields a slightly lower cake but similar baking times.
- A 20cm round tin translates approximately to a 17.75×17.75 cm square tin, and a 23cm round tin to a 20×20 cm square tin if you prefer that shape.
- Store the cake wrapped tightly in parchment and foil inside an airtight container away from sunlight to maintain freshness.
- Un-iced Christmas cake keeps well for 4-5 months at room temperature when stored properly.
- You can freeze the un-iced wrapped cake for up to one year; thaw completely to room temperature before decorating or serving.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
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