The enchanting scents of cinnamon and dried fruit bring Christmas memories flooding back, each whiff carrying the warmth of the season. My journey to perfecting the Christmas Fruit Cake with Brandy has led me to discover a recipe that not only celebrates a treasured British tradition, but also delivers a delightful surprise—it’s a cinch to make! This festive favorite is crowd-pleaser, capturing the spirit of holiday gatherings, while its rich, moist crumb will have everyone asking for just one more slice. Plus, the best part? It’s designed to improve with time, so don’t hesitate to bake it a few weeks ahead. Curious how blending simple ingredients can transform into such a festive wonder? Stick around and let’s get started!

Why is this fruitcake a must-try?

Incredibly Moist: The addition of brandy ensures a moist cake that stays delicious for weeks.

Festive Flavors: A harmonious blend of spices and mixed dried fruits creates a flavor explosion that embodies the holiday spirit.

Simple Steps: With straightforward instructions, you’ll find that creating a Christmas masterpiece is more achievable than ever.

Make Ahead: This cake only gets better with age—bake it weeks in advance and feed it brandy for ultimate flavor!

Crowd Favorite: Perfect for sharing with family and friends, this cake is bound to spark joy and nostalgia at any gathering.

For a twist, consider serving it alongside some delightful brandy butter or whipped cream to enhance the experience.

Christmas Fruit Cake with Brandy Ingredients

For the Batter
Unsalted Butter (225g) – Ensure it’s soft for easy creaming; this adds moisture for the perfect texture.
Dark Soft Brown Sugar (225g) – Adds a lovely caramel-like sweetness, enhancing the depth of flavor.
Eggs (4 large) – Whisked before use for better binding and moisture; they help structure the cake perfectly.
Self-Raising Flour (225g) – Sift with spices before use to ensure even distribution and proper rise.
Mixed Dried Fruit (450g) – A mix of raisins, currants, and sultanas provides rich texture and natural sweetness; rinse and dry before adding.
Chopped Candied Peel (75g) – This adds a delightful citrusy zing to the festive flavor profile.
Chopped Almonds (50g) – For a crunchy texture; can be substituted with walnuts or pecans if desired.
Mixed Spice (1 tsp) – A warm spice blend enhances the festive taste, making every bite unforgettable.
Cinnamon (1/2 tsp) – Adds warmth and complexity to the flavor.
Nutmeg (1/4 tsp) – Provides an extra layer of warmth and aromatic goodness.
Dark Molasses or Treacle (1 tbsp) – This addition brings richness and moisture, making the cake even more indulgent.
Brandy (2 tbsp + extra for feeding) – Infuses the cake with an incredible flavor and helps maintain moisture; rum or whisky can be used as alternatives.

If you’re ready to indulge in this cherished holiday favorite, gather these ingredients, and let’s whip up a Christmas Fruit Cake that will delight your loved ones!

Step‑by‑Step Instructions for Christmas Fruit Cake with Brandy

Step 1: Preheat the Oven
Begin by preheating your oven to 150°C (130°C fan/Gas Mark 2). While the oven is warming up, take a 20cm round cake tin, generously grease it with butter, and line the base and sides with baking parchment. This will ensure your Christmas Fruit Cake with Brandy releases easily after baking.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 225g of softened unsalted butter and 225g of dark soft brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, about 5 minutes. Then, gradually add 4 whisked large eggs, mixing well after each addition to maintain a smooth texture.

Step 3: Add the Dry Ingredients
Next, sift 225g of self-raising flour along with 1 tsp of mixed spice, 1/2 tsp of cinnamon, and 1/4 tsp of nutmeg directly into the creamed butter and sugar mixture. Gently fold the dry ingredients into the batter using a spatula or a wooden spoon until just combined, ensuring no dry flour remains visible for a rich cake consistency.

Step 4: Incorporate the Flavorful Elements
Once your batter is smooth, stir in 1 tablespoon of dark molasses or treacle to add depth. Then, fold in 450g of mixed dried fruits, 75g of chopped candied peel, 50g of chopped almonds, and 2 tablespoons of brandy, ensuring all ingredients are well-distributed throughout the batter for the ultimate festive flavor in your Christmas Fruit Cake with Brandy.

Step 5: Bake the Cake
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Place the tin in the preheated oven and bake for 2 to 2.5 hours. To check for doneness, insert a skewer in the center; it should come out clean. If the top browns too quickly, cover it loosely with aluminum foil to protect it from overbaking.

Step 6: Cool the Cake
After the baking time, remove the cake from the oven and let it cool in the tin for 10 minutes. Using a spatula, gently loosen the edges, then flip the cake onto a wire rack to cool completely. This step ensures your Christmas Fruit Cake with Brandy retains its moisture and develops rich flavors as it cools.

Step 7: Feed the Cake with Brandy
Once the cake is completely cooled, use a skewer to prick holes in the top and sides. Generously brush the surface and sides with extra brandy to infuse the cake with moisture and flavor. Wrap the cake tightly in baking parchment and foil, then store it in a cool, dark place. For the best results, feed the cake once a week with more brandy until Christmas.

Christmas Fruit Cake with Brandy Variations

Feel free to get creative with your holiday baking by customizing this luscious fruitcake in delightful ways that suit your taste buds.

Nut-Free: Replace the almonds with pumpkin seeds to keep the crunch while making it safe for allergy concerns.
Different Alcohol: Swap brandy for whiskey or spiced rum for a unique flavor twist. Each option brings its personality to this festive dessert!
Citrusy Boost: Add a tablespoon of orange zest for a fresh citrus note that uplifts the traditional flavors of the cake.
Vegan Version: Use a flaxseed meal for eggs and coconut oil instead of butter for a plant-based alternative that doesn’t skimp on taste.
Extra Spices: Incorporate 1 teaspoon of ground ginger for a warm kick that complements the existing spices beautifully.
Fruit Swap: Mix up your dried fruits! Try cherries and apricots instead of traditional raisins for a festive flair.
Chocolate Delight: Fold in dark chocolate chips for a surprising, decadent addition that will satisfy any sweet tooth.
Gluten-Free: Use a gluten-free flour blend instead of self-raising flour to cater to gluten sensitivities without sacrificing flavor.

For a splendid serving suggestion, consider pairing your cake with a rich brandy butter to enhance those festive vibes!

What to Serve with Christmas Fruit Cake with Brandy

Immerse yourself in the festive spirit with delightful pairings that will elevate your holiday gathering experience.

Brandy Butter: A rich, creamy topping that seamlessly complements the cake’s flavors while adding a luxurious touch.
Whipped Cream: Light and airy, it balances the dense cake, creating a heavenly mouthfeel that invites seconds.
Tea: A warm cup of spiced chai or classic Earl Grey provides a comforting backdrop to the rich fruitcake, enhancing its festive aromas.
Port Wine: This sweet, fortified wine aligns perfectly with the cake’s fruity notes, adding depth and richness to your holiday celebration.
Mulled Wine: The warm spices and citrus flavors harmonize beautifully with the cake, capturing holiday essence in each sip.
Gingerbread Cookies: Their crunchy texture and warming spices contrast delightfully with the moistness of the fruitcake, making for a perfect festive treat.
Fresh Fruit Salad: Bright, refreshing flavors from seasonal fruits provide a light contrast to the heavier cake, revitalizing the palate with every bite.
Spiced Nuts: The crunchy, flavorful nuts offer a savory balance, complementing the cake while adding a delightful crunch to your festivities.

Make Ahead Options

These Christmas Fruit Cake with Brandy are ideal for busy home cooks looking to save time during the festive season! You can bake the cake up to 3 weeks in advance, as it actually improves with age. After baking, allow it to cool completely, then prick the top and brush it generously with extra brandy. Wrap the cooled cake tightly in baking parchment and foil, storing it in a cool, dark place. To maintain its delicious moisture and flavor, remember to feed it with brandy weekly until Christmas. When it’s time to serve, simply unwrap and slice—every bit will be just as delightful as if it was freshly made!

Expert Tips for Christmas Fruit Cake with Brandy

Room Temperature Butter: Make sure your butter is at room temperature for easier creaming, resulting in a better texture in your cake.
Prevent Curdling: If your egg mixture curdles while combining, just add a tablespoon of flour to stabilize it and achieve a smooth batter.
Check for Doneness: Use a skewer to test the cake; it should come out clean when done. Remember, covering it with foil halfway can prevent over-browning.
Feeding Method: Regularly feed the Christmas Fruit Cake with Brandy with extra brandy to maintain moisture and enhance flavor.
Storage Tips: Wrap your cake tightly in parchment and foil; it can last for weeks when stored properly, allowing those festive flavors to deepen.

How to Store and Freeze Christmas Fruit Cake with Brandy

Fridge: Once cooled and wrapped in parchment and foil, store the cake in the fridge for up to 3 months, maintaining moisture and flavor.

Freezer: For long-term storage, freeze the wrapped cake for up to 6 months. Thaw in the fridge overnight before serving.

Airtight Guidance: Always ensure the cake is wrapped tightly to prevent it from drying out. Feed it with brandy every week until served.

Reheating: To enjoy the cake warm, slice and reheat in the microwave for about 15-20 seconds or in a low oven.

Christmas Fruit Cake with Brandy Recipe FAQs

How do I select the best dried fruit for the cake?
Absolutely! Choose plump, moist mixed dried fruits—like raisins, currants, and sultanas—to ensure a rich texture and flavor. Look for fruits without any dark spots or signs of drying out. Rinsing and drying them before use enhances their moisture, making for a delightful, juicy bite in each slice of your Christmas Fruit Cake with Brandy.

How should I store my fruitcake and how long will it last?
Once cooled and tightly wrapped in baking parchment and foil, your cake can be stored in a cool, dark place for several weeks. It can last up to 3 months in the fridge, retaining moisture and flavor. If you prefer longer storage, keep it in the freezer for up to 6 months—just ensure it’s well-wrapped to prevent freezer burn!

Can I freeze the Christmas Fruit Cake? How?
Yes, indeed! To freeze your Christmas Fruit Cake with Brandy, allow it to cool completely and then wrap it tightly in baking parchment, followed by a layer of foil. Place it in an airtight container or a freezer bag to keep it secure. When you’re ready to enjoy it, simply thaw in the fridge overnight, and it will be perfectly ready to serve.

What should I do if my fruitcake is too dry?
If you find your cake has turned out drier than expected, don’t fret! To enhance moisture, you can brush it with more brandy or orange juice. Wrap it tightly in baking parchment and foil to help retain moisture, and allow it to sit for a few hours—this will help the flavors meld and rehydrate the cake wonderfully.

Is this fruitcake suitable for vegetarians, and are there any allergens I should be aware of?
Yes, this Christmas Fruit Cake with Brandy is vegetarian-friendly, as it contains no meat products. However, be mindful of nuts if you have allergies; you can substitute almonds with a different nut or remove them entirely for a nut-free version. Always check dried fruit for any added allergens.