Perfect Christmas Eve Fruit Cake Recipe – Festive, Moist & Easy Holiday Dessert! 🎄✨

Table of Contents: Christmas Eve Fruit Cake

Christmas Eve Fruit Cake

There’s nothing quite like the rich, spiced aroma of a homemade Christmas Eve Fruit Cake filling your kitchen. This traditional holiday fruitcake is packed with warm spices, brandy-soaked dried fruits, and a moist, buttery crumb—making it the ultimate centerpiece for your festive gatherings. Whether you’re a seasoned baker or trying your hand at easy Christmas baking, this recipe delivers a foolproof, crowd-pleasing dessert that gets better with time.

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Introduction: A Timeless CHRISTMAS EVE FRUIT CAKE

Few desserts evoke the warmth of the holiday season like a festive spiced cake brimming with dried fruits and a hint of brandy. This Christmas Eve Fruit Cake is a cherished tradition in many households, often prepared weeks in advance to allow the flavors to deepen. Unlike store-bought versions, this homemade recipe ensures a moist, richly flavored cake that’s perfect for gifting or serving at holiday parties.

The magic of this traditional holiday fruitcake lies in its simplicity. With a mix of dried fruits, warm spices, and a touch of honey, every bite is a nostalgic reminder of cozy winter evenings. The addition of brandy not only enhances the taste but also helps preserve the cake, making it an ideal make-ahead dessert. Whether you’re hosting a Christmas dinner or looking for a heartfelt homemade gift, this easy Christmas baking recipe is sure to impress.

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Alternate Names & Variations

This Christmas Eve Fruit Cake is also known as:
– Traditional Holiday Fruitcake
– Festive Spiced Cake
– Brandy-Soaked Christmas Cake

For a twist, try substituting the brandy with rum, sherry, or orange juice for a non-alcoholic version. You can also experiment with different dried fruits like figs, apricots, or cranberries to personalize the flavor.

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Ingredients for CHRISTMAS EVE FRUIT CAKE

Christmas Eve Fruit Cake

• – 4 cups (750g) mixed dried fruit (raisins, currants, sultanas, chopped dates)
• – 185g unsalted butter, chopped coarsely
• – ¾ cup (165g) firmly packed brown sugar
• – ½ cup (125ml) brandy (or rum/sherry for variation)
• – 1 tablespoon honey
• – ½ teaspoon bicarbonate of soda (baking soda)
• – 3 large eggs, lightly beaten
• – 2 teaspoons mixed spice (or a blend of cinnamon, nutmeg, and allspice)
• – 1¼ cups (185g) plain (all-purpose) flour
• – ¼ cup (35g) self-raising flour

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Step-by-Step Instructions

1. Prepare the Fruit Mixture:
In a large saucepan, combine the mixed dried fruit, butter, brown sugar, brandy, and honey. Heat over low heat, stirring until the butter melts and the sugar dissolves. Simmer for 5 minutes, then remove from heat. Stir in bicarbonate of soda and let cool for 15 minutes.

2. Preheat & Prep:
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

3. Mix the Batter:
Once the fruit mixture has cooled, stir in the lightly beaten eggs and mixed spice. Gradually fold in the plain flour and self-raising flour until just combined.

4. Bake to Perfection:
Pour the batter into the prepared tin and smooth the top. Bake for 1 hour 45 minutes or until a skewer inserted comes out clean. If the top browns too quickly, cover loosely with foil.

5. Cool & Store:
Let the cake cool completely in the tin before transferring to an airtight container. For best flavor, feed the cake with an extra 1-2 tablespoons of brandy every few days before serving.

Chef’s Tip: For a deeper flavor, prepare this cake 4-6 weeks in advance and store it wrapped in parchment paper and foil.

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Recipe Card (Quick Reference)

Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Servings: 12 slices | Calories per Serving: ~320 kcal

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Why This Recipe Works & Expert Tips

– Rich, Moist Texture: The combination of brandy-soaked fruit and honey ensures a luxuriously moist crumb.
– Perfectly Spiced: The mixed spice blend adds warmth without overpowering the fruit.
– Make-Ahead Friendly: This cake improves with age, making it ideal for easy Christmas baking prep.

Pro Tip: For an extra festive touch, decorate the top with glazed cherries, nuts, or a drizzle of royal icing before serving.

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Storage, Freezing, and Reheating Tips

– Room Temperature: Store in an airtight container for up to 1 month.
– Refrigerate: For longer storage, wrap tightly and refrigerate for 2-3 months.
– Freezing: Slice and freeze for up to 6 months. Thaw at room temperature before serving.

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People Also Ask: CHRISTMAS EVE FRUIT CAKE

Christmas Eve Fruit Cake

How Far in Advance Can I Make a Christmas Fruit Cake?

This traditional holiday fruitcake tastes best when made 4-6 weeks ahead. The flavors deepen over time, especially if you periodically “feed” the cake with extra brandy. Simply wrap it tightly in parchment paper and foil, storing it in a cool, dark place.

Do You Have to Soak the Fruit for a Christmas Cake?

While soaking fruit overnight enhances flavor, this recipe simmers the fruit in brandy for a quicker infusion. If you prefer a deeper taste, soak the dried fruit in brandy for 24 hours before baking.

What Is the Best Alcohol to Feed a Christmas Cake?

Brandy is classic, but rum, sherry, or whiskey also work well. For a non-alcoholic option, use orange juice or apple cider.

How Do You Store a Christmas Fruit Cake?

Keep the cake in an airtight container at room temperature for up to a month. For extended storage, refrigerate or freeze wrapped in foil and plastic wrap.

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Conclusion: A Must-Try CHRISTMAS EVE FRUIT CAKE

This festive spiced cake is more than just a dessert—it’s a cherished holiday tradition. Whether you’re baking for family or gifting to friends, this easy Christmas baking recipe guarantees a rich, flavorful cake that’s sure to delight.

We’d love to hear from you! Share your baking experience in the comments or tag us on social media. Happy holidays and happy baking!

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