Plush, spiced, and studded with jewel-like fruit, this quick Christmas Fruit Cake brings holiday magic to the table in about 45 minutes—perfect for a cozy gathering of four. Think bright citrus, warm baking spices, and a tender crumb that slices cleanly but stays moist and festive.
Inspired by international traditions—from British-style mixed peel to Caribbean rum notes—this small-batch version skips the weeks of aging without losing the charm. It’s a fuss-light, weeknight-friendly bake you can pull together with pantry staples and a quick soak for the fruit.
Why I Love These
All the nostalgic holiday flavor in a speedy, small-batch cake that doesn’t require weeks of planning.
A quick warm soak plumps the fruit for a moist crumb, while citrus zest and spices make every bite glow.
I make it when guests are on the way and I need a celebratory dessert that slices beautifully and feels special.
Ingredients
- 850 g Mixed dried fruit I used sultanas, raisins, cranberries, apricots and mixed peel
- 100 ml Brandy
- 1 tbsp Cointreau optional, or replace with same amount of brandy
- 1 tbsp Kirsch optional, or replace with same amount of brandy
- 235 g Butter or baking spread softened, unsalted
- 235 g Dark brown soft sugar
- 4 Eggs large
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- ½ tsp Baking powder
- 1 ½ tsp Mixed spice
- ½ tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- 100 g Glace cherries chopped up
How To Make
- Put all of your dried fruit in a large mixing bowl (you don't have to add the mixed peel, but if you're using a bag of mixed fruit with it in, you don't have to separate it) add the brandy, kirsch and cointreau (or other alcohol of your choice) and mix in. Cover the bowl and leave overnight, or for 24 hours
- Pre-heat your oven to 120C Fan/275F/Gas Mark 1, and grease and double line a 8" cake tins that is at least 3" deep
- To make the cake, mix the butter or baking spread and dark brown soft sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer. Or mix in a stand mixer with the paddle attachment
- Add the eggs and vanilla extract, and mix until fully incorporated
- Add the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg and ground cloves, and whisk or fold in gently
- Finally, add the soaked dried fruit and glace cherries, and fold in until evenly distributed
- Pour the cake batter into the tin and smooth out the batter into an even layer
- Bake for 3 ½ hours or until a thin skewer inserted in the middle comes out clean. When the cake comes out of the oven, poke it all over with a thin skewer, and drizzle over the extra brandy. Leave the cake to fully cool in the tin
- Wrap the cake in baking paper and foil, put in a cake tin or a tupperware container, open it up every 1-2 weeks and feed with 1 tbsp brandy in the run up to Christmas
Nutrition
This cake is a celebratory, carb-forward dessert with a moderate amount of fat from butter and nuts. It suits those looking for a festive treat in small portions and pairs well with protein-rich sides (like yogurt or cheese) if you want a more balanced plate.
Dried fruits bring fiber, potassium, and antioxidants; nuts add satisfying unsaturated fats and a bit of protein. To lighten it up, reduce the sugar slightly, increase citrus zest for brightness, and use more nuts and less candied fruit.
Contains gluten, eggs, dairy, and tree nuts. For adaptations, use a gluten-free all-purpose blend, swap butter for a neutral oil or dairy-free butter, and replace eggs with flax “eggs.” Skip rum for an alcohol-free version and lean on orange juice or strong tea for soaking.
Tips & Variations
- Make-ahead: Soak and refrigerate the dried fruit up to 3 days ahead; the batter itself mixes and bakes best right before baking.
- Flavor twist: Add a pinch of allspice or espresso powder for depth, or swap part of the orange juice for spiced chai to change the profile.
- Dietary swaps: Use a gluten-free flour blend and almond flour (partial) for tenderness, dairy-free butter or oil for lactose-free, and flax eggs to make it egg-free.
Ways To Serve Them
- With hot tea or strong coffee to balance the sweetness
- With brandy butter, rum sauce, or vanilla custard
- With a slice of sharp cheddar for a classic sweet-salty pairing
- As a festive brunch bite with fresh citrus segments and yogurt
Proper Storage
- Fridge: Cool completely, wrap snugly in parchment and place in an airtight container; refrigerate up to 5 days.
- Freezer: Wrap slices in parchment, then in foil or freezer bags; freeze up to 2 months. Thaw wrapped at room temperature.
- Reheat: Warm slices in a 300°F (150°C) oven for 6–8 minutes or briefly in a toaster oven; tent with foil to keep moisture in and avoid drying out.
Ingredients
- 850 g Mixed dried fruit I used sultanas, raisins, cranberries, apricots and mixed peel
- 100 ml Brandy
- 1 tbsp Cointreau optional, or replace with same amount of brandy
- 1 tbsp Kirsch optional, or replace with same amount of brandy
- 235 g Butter or baking spread softened, unsalted
- 235 g Dark brown soft sugar
- 4 Eggs large
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- ½ tsp Baking powder
- 1 ½ tsp Mixed spice
- ½ tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- 100 g Glace cherries chopped up
Steps
- Put all of your dried fruit in a large mixing bowl (you don't have to add the mixed peel, but if you're using a bag of mixed fruit with it in, you don't have to separate it) add the brandy, kirsch and cointreau (or other alcohol of your choice) and mix in. Cover the bowl and leave overnight, or for 24 hours
- Pre-heat your oven to 120C Fan/275F/Gas Mark 1, and grease and double line a 8" cake tins that is at least 3" deep
- To make the cake, mix the butter or baking spread and dark brown soft sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer. Or mix in a stand mixer with the paddle attachment
- Add the eggs and vanilla extract, and mix until fully incorporated
- Add the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg and ground cloves, and whisk or fold in gently
- Finally, add the soaked dried fruit and glace cherries, and fold in until evenly distributed
- Pour the cake batter into the tin and smooth out the batter into an even layer
- Bake for 3 ½ hours or until a thin skewer inserted in the middle comes out clean. When the cake comes out of the oven, poke it all over with a thin skewer, and drizzle over the extra brandy. Leave the cake to fully cool in the tin
- Wrap the cake in baking paper and foil, put in a cake tin or a tupperware container, open it up every 1-2 weeks and feed with 1 tbsp brandy in the run up to Christmas
Nutrition (per serving)
- Calories: 440 kcal
Notes
- Make-ahead: Soak and refrigerate the dried fruit up to 3 days ahead; the batter itself mixes and bakes best right before baking.
- Flavor twist: Add a pinch of allspice or espresso powder for depth, or swap part of the orange juice for spiced chai to change the profile.
- Dietary swaps: Use a gluten-free flour blend and almond flour (partial) for tenderness, dairy-free butter or oil for lactose-free, and flax eggs to make it egg-free.