Dessert

Christmas Fruitcake: 7 Secrets for Unforgettable Flavor Recipe

ByMatteo Rossi November 5, 2025November 5, 2025

Introduction

This classic Christmas fruitcake is packed with rich flavors and a perfect balance of spices, nuts, and dried fruits. Moist and fragrant, it’s a festive treat that brings warmth to holiday gatherings.

The image shows a slice of fruit cake placed on a white plate with a white marbled texture surface underneath. The cake has one thick layer with a golden-brown outer crust that is slightly darker at the edges. Inside the slice, the texture is moist and dense, filled with many colorful dried fruits including red cherries, dark raisins, orange pieces, and green bits scattered evenly throughout. Behind the slice, the rest of the loaf is visible, showing a similar textured crust and rich brown color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed dried fruits
1 cup chopped nuts
1 cup unsalted butter
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup orange juice
1/4 cup brandy

Instructions

Step 1: Preheat your oven to 325°F (160°C) and grease a cake pan.
Step 2: In a large bowl, cream together the unsalted butter and brown sugar until smooth and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
Step 6: Fold in the mixed dried fruits, chopped nuts, orange juice, and brandy to evenly distribute.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8: Bake in the preheated oven for 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the fruitcake to cool completely before slicing and serving.

Tips & Variations

Soak the dried fruits overnight in brandy or orange juice for extra moisture and deeper flavor.
Swap brandy for rum or apple cider for a different twist.
Use a mix of walnuts, pecans, or almonds depending on your preference.
Wrap the cooled cake in plastic wrap and store in the fridge for a day or two to let flavors meld.

Storage

Store the fruitcake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to two weeks. It also freezes well—wrap securely and freeze for up to three months. To reheat, let the cake come to room temperature or warm gently in a low oven.