Name: Christmas Fruit Cake with Cherry Brandy Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: British
Ingredients: 175 g (3/4 cup) unsalted butter chopped; 210 g (1 packed cup) light brown muscavado sugar; 400 g (2 2/3 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 (1/2 cup) cherry brandy minus 4 tbsp; 85 g (1/2 cup) ground almonds coarsely ground – not flour-like; 200 g (1 2/3 cup) plain (all-purpose) flour; ½ tsp baking powder; 1 tsp ground mixed spice; 1 tsp ground cinnamon; ¼ tsp ground allspice; 3 large eggs lightly whisked; 4 tbsp cherry brandy (for feeding the cake and soaking)

There’s something truly comforting and festive about the rich, fruity scent that fills the kitchen when you bake a Christmas Fruit Cake with Cherry Brandy Recipe. This cake isn’t just a dessert; it’s a tradition, packed with warm spices and boozy cherries that make holiday gatherings extra special.

A round fruit cake with a rich brown color rests on a white plate lined with crinkled white parchment paper. The cake’s top is textured with evenly distributed dark spots, showing bits of fruit baked inside. Around the plate, on the white marbled surface, there are a few small cake crumbs and wooden star-shaped decorations scattered near a small dark golden spoon. To the right, there is a neat pile of dried orange slices, their bright orange color contrasting with the darker tones of the cake and surroundings. The photo is 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 Christmas Fruit Cake with Cherry Brandy Recipe
Top Tip
How to Serve Christmas Fruit Cake with Cherry Brandy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Fruit Cake with Cherry Brandy Recipe

Why You'll Love This Recipe

This Christmas Fruit Cake with Cherry Brandy Recipe has become a favorite in my family, and I'm excited to share it with you. It’s moist, flavorful, and filled with the perfect balance of sweet fruit and warming brandy, making it a genuinely impressive festive treat.

Rich, Moist Texture: The combination of soaked dried fruit and ground almonds keeps this cake wonderfully dense yet tender.
Cherry Brandy Infusion: Soaking the cake with cherry brandy not only adds flavor but also helps it mature beautifully over weeks.
Perfect Spices Blend: Mixed spice, cinnamon, and a touch of allspice create that classic Christmas aroma and taste we all crave.
Make-Ahead Friendly: You can bake it weeks in advance, feed it brandy weekly, and watch it transform into a luscious, festive masterpiece.

A thick, round fruit cake sits on a white marbled surface, lined with white parchment paper under it. The cake has a dense, rough texture with dark spots throughout, showing pieces of dried fruit. A long golden spoon is held above the cake, dripping a dark amber syrup onto its moist brown top. Around the cake, small wooden star shapes and cake crumbs are scattered on the surface. On the right side, there are several thin, round slices of dried orange arranged in a small pile. The background is dark, making the cake and its details stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Christmas Fruit Cake with Cherry Brandy Recipe plays a role in its success. From the dried fruit soaked in brandy to the blend of warm spices, here’s why these ingredients are great picks and how to shop for the best results.

Flat lay of a small pile of chopped unsalted butter, a heap of light brown muscovado sugar, an assortment of mixed dried fruits including raisins and sultanas, roughly chopped bright red glacé cherries, a small mound of dried cranberries, a whole fresh orange with a small portion cut to show zest and juice, a whole fresh lemon with a small piece showing zest, a small white ceramic bowl filled with deep red cherry brandy, coarsely ground almonds forming a loose pile, three whole uncracked brown eggs, a neat mound of plain (all-purpose) flour, a small heap of baking powder powder, small piles of ground mixed spice, ground cinnamon, and ground allspice each separated, all arranged symmetrically with perfect balance 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: Adds richness and moisture without overpowering the fruit flavors; make sure it’s fresh and soft.
Light Brown Muscovado Sugar: Its deep, caramel notes complement the spices perfectly.
Mixed Dried Fruit: A combination of raisins, sultanas, and currants soaked in brandy makes the cake fruity and flavorful.
Glacé Cherries: Chopped roughly to add bursts of sweetness and those gorgeous pops of red throughout the cake.
Dried Cranberries: Offer a tart contrast to the sweetness, balancing the flavor beautifully.
Orange & Lemon Zest and Juice: Brighten the mixture and lift the rich, dark fruit flavors.
Cherry Brandy: The star boozy ingredient that infuses the cake with warmth and depth; grab a good-quality brandy for best taste.
Ground Almonds: Provide a lovely crumbly texture and help hold moisture.
Large Eggs: Bind everything together and create structure.
Plain (All-Purpose) Flour: The base of the cake batter; ensure it’s fresh for best rise.
Baking Powder: Offers a gentle lift while keeping the cake dense enough.
Ground Mixed Spice: A festive blend typically including cinnamon, nutmeg, and cloves.
Ground Cinnamon & Allspice: Boost the warming spicy notes we associate with Christmas baking.

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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

I love playing around a bit with this Christmas Fruit Cake with Cherry Brandy Recipe depending on the occasion or what’s in the cupboard. It’s a versatile cake that invites your personal touch, and you’ll enjoy making it truly yours.

Variation: One year, I swapped half the brandy for dark rum, giving it a richer, deeper flavor – loved how it turned out and my family kept asking for more!
Nut-Free Adaptation: If almonds are a no-go, just omit them or replace with sunflower seed meal for texture without the nuts.
Fruit Swap: Feel free to add chopped dates or dried apricots for a different fruity twist.
Gluten-Free: I’ve had success using a gluten-free flour blend instead of plain flour—just watch the baking time closely.

Step-by-Step: How I Make Christmas Fruit Cake with Cherry Brandy Recipe

Step 1: Soak and Simmer the Fruit Mixture

Start with a large saucepan and toss in the butter, sugar, mixed dried fruit, chopped glacé cherries, cranberries, citrus zest, juice, and most of your cherry brandy—save a few tablespoons for later. Heat it gently until it bubbles softly, then lower the heat and let it simmer for about 10 minutes. Stir now and then so nothing sticks or burns. This step softens the fruit and infuses all those lovely boozy, fruity flavors important for that authentic Christmas cake taste.

Step 2: Cool and Prepare Your Cake Tin

Remove the pan from the heat and set it aside to cool for about 30 minutes. Meanwhile, preheat your oven to 150°C (300°F fan). Line a 20cm springform tin with baking parchment—pro tip: first line the sides extending a few inches above the tin's edge, then cut a circle for the base. This method keeps your cake from sticking and helps with an even bake.

Step 3: Combine Almonds and Eggs

After the fruit mixture has cooled slightly, stir in the ground almonds. These give the cake a wonderful crumbly texture and help it hold moisture. Next, whisk in the eggs—do this gently but thoroughly to ensure they’re well incorporated without over-mixing, which could make the cake tough.

Step 4: Fold in Dry Ingredients and Spices

Sift the flour, baking powder, and ground spices into the wet mixture. Use a spatula to fold everything together until just combined – don’t overwork the batter. You want a uniform, thick mix studded with fruit and almonds.

Step 5: Bake Low and Slow

Spoon the batter into your lined tin, smoothing the top with the back of a spoon. Pop it in the oven and bake for 45 minutes, then reduce the heat to 140°C (275°F fan) and let it cook for another 1 to 1.5 hours. Keep an eye on color – if the top starts to get too dark, gently cover it with foil. The cake is done when it’s a rich dark brown and a skewer inserted in the middle comes out clean.

Step 6: Feed Your Cake and Wrap It Up

While the cake is still warm, poke 10–12 holes all over the surface with a skewer. Pour the reserved cherry brandy evenly over the top so it seeps inside the cake. Let it cool in the tin. Once cool, carefully remove the cake and wrap it in two layers of baking parchment, followed by two layers of foil. Store it in an airtight container at room temperature.

Top Tip

Baking and feeding this Christmas Fruit Cake with Cherry Brandy Recipe has been one of my most cherished holiday rituals. These tips will help you achieve a moist, flavorful, and beautifully matured cake every time.

Line Your Tin Well: I always make sure the parchment paper extends at least two inches above the tin for easy cake removal and catch any potential spillage.
Don’t Rush the Cooling: Letting the fruit mixture cool properly before adding eggs prevents scrambling—trust me, I learned this the hard way!
Weekly Brandy Feeding: Give your cake a tablespoon or two of cherry brandy each week to keep it moist and intensify flavor; it really transforms the cake over time.
Cover With Foil When Needed: If your oven runs hot and the top darkens too quickly, foil can save you from a burnt crust and keep the cake perfectly done inside.

How to Serve Christmas Fruit Cake with Cherry Brandy Recipe

Christmas fruit cake - Serving Suggestion

Garnishes

I keep the garnishes simple and classic—sometimes just a dusting of icing sugar on top or a thin layer of marzipan and royal icing if I’m feeling fancy. Freshly chopped cherries or a sprig of holly can add festive flair, especially when serving guests.

Side Dishes

Pair your Christmas cake with a dollop of clotted cream or brandy butter for that indulgent touch. A cup of strong black tea or mulled wine works wonderfully alongside to complement the cake’s rich flavors.

Creative Ways to Present

For special occasions, I like to stack a few small versions of this cake to make a mini Christmas tree centerpiece—decorated with edible gold dust and dried fruit “ornaments.” It’s a show-stopper and adds a playful spirit to the dessert table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully when tightly wrapped in baking parchment and foil, stored in an airtight container at room temperature away from direct sunlight. I’ve found that this method allows the cake to stay moist and flavor-rich for months.

Freezing

You can freeze the un-iced Christmas Fruit Cake with Cherry Brandy Recipe for up to a year. Just wrap it really well and thaw fully at room temperature before decorating or serving. It’s my go-to if I want to prepare way ahead!

Reheating

I usually enjoy this cake chilled or at room temperature, but if you want a warm slice, gently warm it in a low oven (about 120°C/250°F) for 10-15 minutes. This brings out the aromas without drying it out.

Frequently Asked Questions:

Can I make this cake without cherry brandy?

Absolutely! If you prefer a non-alcoholic version, replace cherry brandy with cherry juice or apple juice. The flavor won’t be as boozy but still delicious and festive.

How long should I feed the cake with brandy?

Start feeding your cake with cherry brandy a few days after baking, about a tablespoon once a week, for up to 6 weeks or more if you want it richer and more moist.

Can this cake be made gluten-free?

Yes, you can substitute plain flour for a gluten-free blend. The texture might vary slightly, so keep an eye on baking time and test with a skewer for doneness.

Why does the cake need to be baked slowly at a low temperature?

Baking slowly at a low temperature helps the dense fruit cake cook evenly without burning the exterior. It also prevents drying out, keeping the cake moist and tender throughout.

Final Thoughts

This Christmas Fruit Cake with Cherry Brandy Recipe truly feels like a gift you can give yourself and your loved ones every year. It’s one of those recipes that tastes like tradition and love baked together, and I promise you’ll enjoy both the baking process and the delicious results. Give it a try—you might just find your new holiday baking staple!