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.

A round fruit cake with a dark brown, textured top filled with bits of dried fruit, resting on white parchment paper over a wire rack. The sides of the cake are thick and evenly baked with a deep brown color. Around the cake on a white marbled surface, there are scattered cake crumbs and small wooden star-shaped decorations. To the right side, there is a small stack of dried orange slices with vivid orange edges and a rich yellow center. A golden spoon with a bit of red liquid is placed on the left edge. The background is dark, making the cake and decorations stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Cherry Fruit Cake Recipe
Top Tip
How to Serve Festive Cherry Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Cherry Fruit Cake Recipe

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.

A single round dark brown fruit cake with a rough texture and visible raisins sits on white parchment paper on a wire rack on a white marbled surface. Above the cake, a gold spoon pours a thin stream of glossy syrup onto the cake’s top. To the right, there are several round slices of dried orange with bright orange and pale yellow colors. Small wooden star-shaped cutouts and cake crumbs are scattered near the front left on the white marbled surface. The background is dark, highlighting the cake and syrup. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small pile of chopped unsalted butter, a mound of light brown muscovado sugar, a heap of mixed dried fruit with raisins and sultanas, a small white ceramic bowl filled with roughly chopped bright red glacé cherries, a small white ceramic bowl with dried cranberries, fresh whole orange and lemon with part of the orange and lemon zest finely grated beside them, a small white ceramic bowl holding deep red cherry brandy liquid, a small heap of coarsely ground almonds, three whole brown eggs with clean shells, a small pile of plain all-purpose flour, and small piles of ground mixed spice, ground cinnamon, and ground allspice each carefully separated and neat, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use other alcohol instead of cherry brandy?

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.

How long does the Festive Cherry Fruit Cake keep?

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.

Can I make this cake gluten-free?

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.

Why do I need to poke holes and feed the cake with brandy?

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!