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Traditional Christmas fruit cake decorated with colorful candied cherries and nuts, wrapped with a red ribbon on a wooden cake stand in a festive Christmas kitchen.

Vintage Christmas Fruit Cake

A traditional, rich Christmas fruit cake made with brandy-soaked dried fruit, dark brown sugar, warm spices, and chopped nuts. Slowly baked for a classic holiday dessert.
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Ingredients Method Notes

Ingredients
  

  • 3 cups mixed dried fruit raisins, currants, candied cherries, and candied peel
  • ½ cup brandy or dark rum
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 cup chopped walnuts or pecans

Method
 

  1. The night before baking, combine the mixed dried fruit and brandy or dark rum in a bowl. Stir, cover, and soak overnight at room temperature.
  2. Preheat the oven to 300°F. Grease an 8-inch round cake pan and line the bottom and sides with a double layer of parchment paper.
  3. In a large bowl, cream the softened butter and dark brown sugar until fluffy.
  4. Beat in the eggs one at a time.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice.
  6. Gradually fold the dry ingredients into the butter mixture.
  7. Fold in the soaked dried fruit, including any remaining soaking liquid, and the chopped nuts.
  8. Spoon the thick batter into the prepared pan and smooth the top.
  9. Bake for 2–2½ hours, until a skewer inserted into the center comes out without wet batter.
  10. Allow the cake to cool completely in the pan.
  11. Remove from the pan and wrap in clean parchment paper. Decorate with a ribbon if desired.

Notes

Soak the dried fruit overnight for the best flavor and texture.
Use a double layer of parchment paper to protect the cake during baking.
Bake at 300°F rather than a higher temperature.
Cool completely before removing and wrapping.
For an alcohol-free version, substitute orange juice and refrigerate during the overnight soak.
Store wrapped cake in the refrigerator for up to 1 week or freeze for up to 3 months.
The cake contains alcohol; baking does not reliably remove all of it.