This Christmas fruitcake is the ultimate holiday dessert, steeped in tradition and rich with the warm aromas of brandy-soaked fruits and festive spices. It’s surprisingly simple to make from scratch and perfect for gifting or as the grand finale to your seasonal feast. The deep, complex flavors only improve with time, making it a truly make-ahead traditional fruitcake recipe.

I’ve always believed the holiday season deserves a dessert with a story, one that fills the kitchen with an aroma as rich as its history. My version of this holiday baking classic, inspired by years of collecting flavors from my travels, has become a non-negotiable ritual in our home. I love serving a slice alongside a cup of strong tea after a festive dinner, or as a sophisticated partner to a creamy dessert like my Pistachio Cream Kunafa Cheesecake. It’s a beautiful contrast to lighter offerings, such as the classic Angel Food Cake, making it the centerpiece of any dessert table.

What You’ll Need for Your Christmas Fruitcake

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Christmas Fruitcake

Make a classic Christmas fruitcake with soaked dried fruits, brandy, and warm spices. Perfect holiday dessert that improves with age.

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Prep Time 45 minutes mins

Cook Time 2 hours hrs 45 minutes mins

2 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Equipment

• mixing bowl
• knife
• cutting board
• measuring cups
• measuring spoons
• whisk
• electric mixer
• rubber spatula
• oven
• loaf pan
• parchment paper
• wire rack
• aluminum foil

Ingredients

  

Fruit Mixture

• 1 pound mixed dried fruit such as raisins, currants, and cranberries
• 1/2 cup candied orange peel finely chopped
• 1/2 cup candied red and green cherries
• 1/2 cup brandy or dark rum plus more for feeding

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 cup pecans roughly chopped

Wet Ingredients

• 1 cup unsalted butter softened
• 1 cup packed light brown sugar
• 4 large eggs at room temperature
• 1/4 cup molasses
• 1 tsp vanilla extract
• 1 tbsp orange zest finely grated

Instructions

 

• In a large bowl, combine the mixed dried fruit, finely chopped candied orange peel, and candied red and green cherries. Pour 1/2 cup of brandy or dark rum over the fruit, stir well, cover, and let soak at room temperature for at least 8 hours, or preferably overnight, to allow the fruit to plump up and absorb the liquid. Stir occasionally during the soaking period.
• In a separate medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt. Add the 1 cup of roughly chopped pecans to the flour mixture and toss to coat thoroughly; this step helps prevent the fruit and nuts from sinking to the bottom of the cake during baking.
• In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and 1 cup packed light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, typically taking about 3 to 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
• Add the 4 large eggs to the creamed butter mixture one at a time, beating well after each addition until fully incorporated. Stir in the 1/4 cup molasses, 1 teaspoon vanilla extract, and 1 tablespoon finely grated orange zest until just combined. The mixture may appear slightly curdled at this point, which is normal.
• Gradually add the prepared flour and pecan mixture to the wet ingredients, mixing on low speed until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can result in a tough cake. Gently fold in the soaked fruit mixture with a rubber spatula until it is evenly distributed throughout the batter.
• Preheat your oven to 300 degrees Fahrenheit. Grease a 9×5-inch loaf pan with butter or baking spray, then line the bottom and sides with parchment paper, leaving an overhang on the longer sides to assist in lifting the cake out later. Spoon the fruitcake batter into the prepared pan and smooth the top evenly.
• Bake for 2 hours and 30 minutes to 3 hours, or until a wooden skewer inserted into the center of the cake comes out clean or with only moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
• Let the fruitcake cool in the pan on a wire rack for 30 minutes before carefully lifting it out using the parchment paper overhang. Transfer the cake directly to the wire rack to cool completely, which will take approximately 2 hours. Once fully cooled, you can optionally brush the cake with an additional 1 to 2 tablespoons of brandy or rum. Wrap the cake tightly in plastic wrap, then in aluminum foil, and store in an airtight container at room temperature for at least 1 week before slicing to allow the flavors to meld and mature.

Notes

Let cake rest for at least 1 week before slicing to allow flavors to meld. Optionally brush with additional brandy or rum after cooling.

Keyword Christmas, fruitcake, holiday

Ways to Customize Your Festive Cake

• Nut-Free Version: Simply omit the pecans and add an extra 1/4 cup of dried fruit for a similar texture.
• Different Spirits: Try soaking the fruits in orange liqueur, bourbon, or even a strong black tea for a non-alcoholic twist.
• Spice It Up: Add a pinch of ginger or allspice to the warm spice mix for an extra layer of warmth.

My Best Tips for Fruitcake Success

• Patience with Soaking: Allow the full 8 hours, or preferably overnight, for the fruits to fully plump up and absorb the brandy for maximum flavor.
• Proper Pan Prep: Lining the pan with parchment paper with an overhang guarantees you can easily lift the dense cake out without breakage.
• Avoid Overmixing: Mix the batter just until the ingredients are combined to ensure a tender crumb, not a tough one.
• Low and Slow Baking: The low oven temperature is crucial for cooking the center through without burning the edges; tent with foil if it browns too quickly.

How to Store Your Holiday Masterpiece

• Store: Keep the cooled cake tightly wrapped in plastic wrap and then foil at room temperature for up to 3 months; “feed” it with a tablespoon of brandy every few weeks if desired.
• Freeze: For longer storage, wrap the cake securely and freeze for up to 6 months; thaw overnight at room temperature.
• Make-Ahead Tip: This cake is designed to be made ahead. For the best flavor, bake it at least one week before you plan to serve it.

Frequently Asked Questions

More Festive Holiday Desserts to Try

• Pineapple Upside-Down Cake
• Coconut Cream Pie
• German Chocolate Cake
• Red Velvet Cake
• Pumpkin Chocolate Chip Cupcakes
• Carrot Cake Trifle

Why You Should Bake This Christmas Fruitcake Today

With its rich, brandy-kissed fruits and warm holiday spices, this Christmas fruitcake is more than a dessert, it’s a cherished tradition. It’s surprisingly straightforward to make and fills your home with the most wonderful seasonal aroma. I hope it becomes a celebrated part of your holiday gatherings for years to come.