Making this Christmas cake in October or November will give it time to relax before the holidays. This moist Christmas fruitcake is flavorful thanks to candied fruits that have been steeped in brandy. Because it is so flavorful and rich, you should cut it into thin slices. Eat it simply or add a festive touch by drizzling some melted almond paste on top. My mother used an ancient butter churn that belonged to my grandmother and great grandmother to store her fruitcake, and I can still clearly recall that. That antique crock makes me wish I still had it!
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 2 hrs |
| Total Time: | 5 hrs 30 mins |
| Servings: | 16 |
| Yield: | 1 8-inch cake |
Ingredients
- 2 (8 ounce) containers candied cherries
- 1 (8 ounce) container candied mixed citrus peel
- 2 (2.25 ounce) packages blanched slivered almonds
- 2 cups raisins
- 1 cup dried currants
- 1 cup dates, pitted and chopped
- ½ cup brandy
- 2 ½ cups all-purpose flour, divided
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup molasses
- ¾ cup apple juice
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 6 large eggs
Instructions
- Combine cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates, then pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
- When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease an 8-inch fruitcake pan, line it with parchment paper, and grease again.
- Dredge brandy-soaked fruit with 1/2 cup flour.
- Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl. Stir molasses and apple juice together in a separate bowl until combined.
- Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs. Add flour mixture in 4 batches, alternating with molasses mixture. Fold in floured fruit, then turn batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
- Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.
Nutrition Facts
| Calories | 645 kcal |
| Carbohydrate | 113 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 256 mg |
| Sugars | 74 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It has good structure, but after soaking overnight the fruits were wayyyyy too sweet. I’d cut down the sugar in half at LEAST.
Fantastic recipe. Super traditional and very rich. Only change was to add an additional 1/2 cup amaretto and 1/2 cup cointreau and let fruit soak at least 24 hours (plus 1 cup flour to dredge fruit). Have used this recipe for many years now and always get rave reviews. Finally thought I should write a review as I always get asked for seconds! Definitely add the marzipan icing – it’s an added bonus on a delicious Christmas treat.
I made this cake for the first time following the recipe almost exactly. The only changes I made was soaking the fruit in Bicardi Gold Rum and after baking/cooling I wrapped it in cheesecloth soaked in E & J Brandy for 5 weeks, wrapped it in foil, and placed it in an air tight container and placed it in a cool place. I also used walnuts in place of almonds since I am not an almond fan. I have never tasted a fruit cake that was so so good. I shared the cake with a couple of my friends and they are anxious for me to make another one…….which I am starting today using the left over fruit from the first cake. Great recipe!!!!!
Seriously don’t understand the wrapping with wax paper, I’ve made 4 of these didn’t last a week. Working on Christmas bought enough to make another 6 more might last next 3 weeks.
This is a crowd-pleaser and a stand-out among a table full of desserts – once people get over the “another fruitcake” idea! The only candied fruits I used was an 8-oz container of candied cherries to give it color. Then I used dried pineapple, dried apricots, raisins, golden raisins, and craisins. I substituted applesauce for the juice. I soaked the fruit overnight in Cointreau (orange liquor). I baked it in a 9-inch springform pan. After cooling, I drizzled it with more Cointreau. This fruitcake is to die for… Wish I could submit multiple photos to show how moist and fruity it is! I will be making this for every holiday for years to come.
Absolutely wonderful recipe! Tastes just like my grandmother’s! I added 1/2 tsp cardamom and 1/2 tsp ginger.
Made it for the last 3 years. I found the best way to decide on if it’s cooked properly is using a thermometer and cook till 95 degrees Celsius. Last year it was a little undercooked even though I used a wooden pick that was clean. Also cooked for about an extra 1.5 hours than indicated. This makes the best fruit cake. I now make 3 cakes because friends enjoy it.
no change made
I’m making this cake for the second time, last year it came out beautifully, even though I just gave it 4 weeks to mature. Very moist and flavourful, loads of compliments! I love walnuts in a fruitcake so used those instead of almonds.
I made this a few days ago and followed the recipe Very closely with a few minor additions. I added walnuts as well as sliver almonds and I also added some dried cranberries to the fruit mix. Because of the added fruit and nuts I added an extra egg and increased the proportions of all other ingredients by about an 1/8th. I also followed the recommendation of another reviewer to lower the oven temperature a little for a convection oven. I did that about 45 into the baking process. I also added a pan of hot water to the lower rack in the oven to keep the oven heat somewhat moist. I used square cake tins that my grandmother passed on to me and I filled them quite high. One large (9” square) and one medium (6” square) pan. Photos attached. It took 3.5 hours to bake. I had both pans side by side with a gap between to allow heat distribution. I won’t get to taste these for a while until they age, at least a month or two. I poured the strained juice from soaking the fruit over the cakes once they had cooled slightly. Then wrapped in plastic after they were completely cooled and now refrigerated. Over all an easy recipe to make and very similar to others I have done in the past. From the smell and appearance they turned out perfect.
I made this recipe as suggested. I served offered slices at an Office party.They loved it. One person who is a commercial baker raved over it and wanted the recipe. As always while many liked it very much others don’t like any kind of fruit cake.
I have made this for 3 years now, always around early October. It is excellent as a gluten free and regular cake – I need to make both
I would like to give this 10 stars. I made it a week ago, I poured some brandy on it as it was cooling. I tried it the next day amazing. I did add a bit of mace and nutmeg as I like these spices. Next year I will make this in October! Thanks for sharing.
This is such a wonderful holiday cake. The only change I made, I used orange juice instead of apple juice. I will continue to make every year.
Yes! Used an old recipe fro the dried fruit mix. 2lb combination of raisins, currents and sultananas. 5 eggs. Not sure whether I will use that much cloves next time…will have to wait and taste!
I have been making this cake for 4 years now. Its become our Christmas tradition. Received appreciation every year
i substituted dark rum for the apple juice, the best christmas cake recipe ever.
I made this exact to the recipe… I think American cake dishes are bigger than U.K. ones as I needed two of the recommended size pans to make this!! It was a little dry, so maybe a little milk is required in addition. Apart from that it was very easy to make and turned out well
This is absolutely GREAT! I did make a few changes….Did not use any citrus, added about 1 cup of chopped pecans, used watery apple sauce in lieu of apple juice, and did not frost. I did bake it in a bundt pan, which was a little tough to handle, so next time I’ll do two loaf pans. Cake was amazing and everyone ate it up! I recommend this recipe!
My cakes turned out really nice and moist. The only changes I made are instead of 2 cups of raisins I put 1 cup as I don’t like them very much and instead of 2.5 ozs of Slivered almonds I added another 2.5 ozs of chopped walnuts as I like my cake more nutty. I found the cake a little too sweet so next time I will lessen the brown sugar.
I love this cake and make it every year. However, I do make changes so that it resembles the one my grandmother use to make when I little. I use only the raisins, currants, dates and 1 cup of prunes. All of those are then processed through a grinder to give the cake a certain texture. No icing and 1 cup of brandy.