Classic Christmas Cake Recipe – Rich, Moist, and Festive Holiday Treat
Rich, fruity, and perfectly spiced, this classic Christmas cake brings warmth and tradition to your holiday table. Every bite bursts with the flavor of dried fruits, citrus zest, and a hint of holiday spices, making it a beloved favorite for Christmas gatherings. Imagine the scent of cinnamon and cloves filling your kitchen as the cake bakes to perfection.
But it’s not just about flavor—this cake has a wonderfully dense texture that pairs beautifully with festive glazes or marzipan layers. Whether you’re new to holiday baking or continuing a family tradition, this Christmas cake recipe makes the season feel a little more magical. So, grab your apron, gather your ingredients, and let’s bake a holiday classic you’ll come back to year after year!
What Makes This Recipe So Good?
- Rich, Festive Flavors – Loaded with dried fruits, spices, and a hint of citrus, giving each slice a true taste of Christmas.
- Moist and Dense Texture – This cake stays soft and flavorful, thanks to a careful blend of ingredients that ensure every bite is tender.
- Perfect for Make-Ahead – The flavors get even better with time, making it an ideal recipe to bake in advance for the holidays.
- Customizable Glazes and Toppings – Whether you prefer a classic marzipan layer, royal icing, or a simple dusting of powdered sugar, this cake is versatile.
- Holiday Tradition in Every Bite – Brings a touch of nostalgia and warmth, perfect for creating lasting holiday memories.
- Easy to Store – Wrapped well, it keeps beautifully for weeks, meaning you can enjoy a slice whenever the holiday craving strikes!
- Crowd-Pleaser – With its rich flavors and festive look, this cake is sure to impress friends and family alike.
Key Ingredients
- Dried Fruits – Raisins, currants, and sultanas add sweetness and texture, while dried cherries or cranberries bring a tart note.
- Candied Citrus Peel – Adds a burst of citrusy brightness that balances the richness of the cake.
- Zest of Lemon and Orange – Fresh citrus zest infuses the cake with aromatic, festive flavors.
- Spices – Cinnamon, nutmeg, cloves, and allspice create that warm, holiday spice profile.
- Dark Brown Sugar – Adds depth and a hint of molasses for a rich, caramelized sweetness.
- Butter – Gives the cake a soft, moist texture and a deliciously rich flavor.
- Almond Meal or Flour – Enhances texture and adds a subtle nutty flavor that complements the dried fruits.
- Eggs – Help bind the cake and give it structure, creating a dense, satisfying bite.
- Rum or Brandy – Soaks the fruits and adds a festive kick; optional but traditional!
- Marzipan or Royal Icing (Optional) – For a classic Christmas finish, perfect for decorating the cake before serving.
Chefs Helpful Tips
- Soak the Dried Fruits in Advance – For the best flavor, soak the fruits in rum or brandy at least 24 hours before baking, or even a week ahead if possible. This step enhances the fruit’s texture and infuses rich flavors.
- Line the Pan with Parchment Paper – To prevent sticking and help with even baking, line your cake pan with parchment, ensuring it extends above the edges to protect the cake as it rises.
- Use Room Temperature Ingredients – Butter and eggs at room temperature blend more smoothly, giving the cake a consistent texture.
- Don't Overmix the Batter – Once the flour is added, gently fold in ingredients to avoid a tough cake. Overmixing can make it dense.
- Slow and Low Baking – Bake the cake at a low temperature (around 275°F) for an extended period to prevent burning and allow the flavors to meld beautifully.
- Brush with Brandy or Rum While Cooling – If you want extra depth, brush a little brandy or rum on top as the cake cools, then wrap tightly for storage.
- Make It Ahead for the Best Flavor – This cake improves with time, so make it a week or two before Christmas. Store it in an airtight container, and it’ll taste even better on the big day!
- Test with a Skewer for Doneness – Insert a skewer into the center; if it comes out clean, the cake is done. This is crucial for dense fruit cakes to avoid underbaking.
- Decorate Just Before Serving – If you’re adding marzipan or royal icing, apply it close to the serving date to keep it fresh and delicious.
- Store Wrapped in Parchment and Foil – Wrap the cake in parchment and then foil to keep it moist and flavorful over time.
Recipes To Try...
Rich, fruity, and perfectly spiced, this classic Christmas cake brings warmth and tradition to your holiday table. Every bite bursts with the flavor of dried fruits, citrus zest, and a hint of holiday spices, making it a beloved favorite for Christmas gatherings. Imagine the scent of cinnamon and cloves filling your kitchen as the cake bakes to perfection.
- 3 cups Mixed dried fruits (raisins, currants, cranberries)
- 1/2 cup Candied citrus peel (chopped)
- 1 tbsp Orange zest
- 1 tbsp Lemon zest
- 1/2 cup Brandy or rum (for soaking, optional)
- 2 cups All-purpose flour
- 1/2 cup Almond meal (or almond flour)
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1 tsp Baking powder
- 1 cup ot 2 sticks Butter (room temp)
- 1 cup Dark brown sugar (packed)
- 4 large Eggs
- 1 tsp Vanilla extract
- 1/2 lbs Marzipan (optional, for topping)
- 1/2 lbs Royal icing (optional, for decoration)
- Soak the Dried Fruits
In a medium bowl, combine the mixed dried fruits and candied citrus peel with the brandy or rum. Cover and let soak for at least 24 hours, or up to a week for the best flavor. Stir occasionally to ensure the fruits soak evenly.
- Prepare the Pan
Preheat your oven to 275°F (135°C). Grease a 9-inch round cake pan and line it with parchment paper, extending the paper above the edges to help with removal and to protect the cake.
- Combine Dry Ingredients
In a medium bowl, whisk together the flour, almond meal, cinnamon, nutmeg, cloves, and baking powder. Set aside.
- Cream the Butter and Sugar
In a large mixing bowl, beat the butter and dark brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and lemon zest.
- Mix in the Dry Ingredients and Soaked Fruits
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the soaked dried fruits and any remaining liquid from soaking. Be careful not to overmix.
- Bake the Cake
Pour the batter into the prepared pan and smooth the top. Place in the preheated oven and bake for 2.5 to 3 hours. Check for doneness by inserting a skewer into the center; it should come out clean.
- Cool and Rest the Cake
Let the cake cool in the pan for about 20 minutes, then remove it from the pan and allow it to cool completely on a wire rack. Once cool, you can brush the top with a bit of brandy or rum if desired.
- Wrap and Store
Wrap the cake in parchment paper and then foil. Store in an airtight container in a cool, dry place for at least 1-2 weeks to let the flavors develop fully.
- Decorate (Optional)
Before serving, cover the cake with a layer of marzipan and then royal icing if desired. Decorate with festive touches like holly leaves or snowflakes to complete the holiday look.
Servings 12
- Amount Per Serving
- Calories 380kcal
- Calories from Fat 126kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 80mg27%
- Sodium 90mg4%
- Potassium 300mg9%
- Total Carbohydrate 58g20%
- Dietary Fiber 3g12%
- Sugars 38g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.