⭐ Ingredients
🧺 Dried Fruits (Soaking Mix)
Use 4 cups total of mixed dried fruits:
- 1 cup raisins
- 1 cup golden raisins
- ½ cup dried cherries
- ½ cup dried cranberries
- ½ cup chopped dates
- ½ cup chopped apricots
- ½ cup candied orange peel (or chopped dried mango)
For Soaking:
Option A (Alcohol):
- 1 cup dark rum or brandy
Option B (Non-Alcoholic):
- 1 cup orange juice or apple juice
🥮 Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cloves
- ½ tsp salt
🧈 Wet Ingredients
- 1 cup unsalted butter (room temp)
- 1 cup brown sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- ¼ cup molasses or dark corn syrup
- ¼ cup milk
🎂 Optional Add-Ins
- 1 cup chopped walnuts or pecans
- Zest of 1 orange
- Zest of 1 lemon
🎄 Instructions
1. Soak the Fruits (Best Overnight)
- Combine dried fruits in a bowl.
- Pour rum/brandy or juice over them.
- Mix and cover.
- Let soak overnight (or at least 4 hours).
✔ This makes your cake moist, flavorful, and long-lasting.
2. Preheat the Oven
- Preheat to 300°F (150°C).
- Line a loaf pan or round cake pan with parchment.
Low & slow baking = moist fruit cake.
3. Prepare the Cake Batter
A. Cream Butter + Sugar
- Beat butter and brown sugar until light and fluffy.
B. Add Eggs
- Add eggs one at a time.
- Mix well after each.
C. Add Vanilla + Molasses
- Add vanilla and molasses.
- Mix until smooth.
4. Mix Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Spices
- Salt
5. Combine Wet + Dry
- Add dry ingredients into the wet batter in two batches.
- Pour in milk and mix gently.
- Batter will be thick — that’s perfect.
6. Add Soaked Fruits
- Strain the fruits (save leftover alcohol/juice).
- Toss fruits in 2 tbsp flour (prevents sinking).
- Fold into the batter.
- Add nuts and zest if using.
7. Bake
- Spoon batter into your prepared pan.
- Smooth the top.
- Bake 1 hour 20 minutes – 1 hour 40 minutes, depending on your oven.
Cake is ready when:
✔ A skewer comes out clean
✔ Center is firm
8. Optional: Feed the Cake (Traditional Method)
Once the cake cools:
With alcohol:
Brush the cake with 2–3 tbsp rum or brandy.
Without alcohol:
Brush with orange juice or simple syrup.
Wrap tightly in parchment + foil.
You can repeat feeding once a week for deeper flavor.
⭐ Storage
- Room temp: 4–5 days
- Fridge: up to 3 weeks
- Fed-with-alcohol fruit cake: 1–2 months
- Freezer: 6 months
The longer it rests, the better the flavor!
🍒 Want Variations?
I can also give you:
🎁 White Christmas Fruit Cake (no molasses)
🍫 Chocolate Christmas Fruit Cake
🍊 Orange-Spice Christmas Cake
🌰 Nut-Free Version
🍾 Non-alcohol Christmas Cake
