Christmas Cake


This Christmas cake recipe should be made in October or November so it has time to mellow before the holidays. Brandy-soaked candied fruits add flavor to this moist fruitcake that's very popular at Christmas. It's so rich and full of flavor, you'll want to cut small slices. Eat it plain or drizzle some softened almond paste over top for a more festive touch. I remember very well my mother storing her fruitcake in an old butter churn that belonged to my grandmother and great grandmother... I wish I still had that old crock!

Prep Time:
30 mins
Cook Time:
3 hrs
Additional Time:
2 hrs
Total Time:
5 hrs 30 mins
1 8-inch cake

Make your season merry with this old-fashioned Christmas cake. Full of brandy-soaked fruit and cozy spices, this Christmas cake recipe will quickly become a family tradition.

Christmas Cake Ingredients

Here's what you'll need to make this traditional Christmas cake:

· Candied, dried, and fresh fruits: This Christmas fruitcake calls for candied cherries and citrus peels; dried currants and raisins; and dates.
· Nuts: Blanched, slivered almonds add nutty flavor and welcome crunch.
· Brandy: The fruits are soaked in brandy overnight to enhance the festive, boozy flavor of this Christmas cake.
· Flour: All-purpose flour creates structure and helps hold the batter together.
· Spices and seasonings: This Christmas cake is flavored with cloves, allspice, cinnamon, and a pinch of salt.
· Baking soda: Baking soda acts as a leavener, which means it helps the cake rise.
· Molasses and apple juice: A blend of molasses and apple juice lends moisture and adds flavor.
· Butter: A cup of unsalted butter ensures a moist cake and adds richness.
· Brown sugar: Instead of white sugar, this Christmas cake recipe calls for warm and cozy brown sugar.
· Eggs: Six whole eggs add moisture and help bind the cake batter together.

How to Make Christmas Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this crowd-pleasing Christmas cake:

1. Soak the fruit in brandy overnight.
2. Dredge the soaked fruit in ½ cup flour.
3. Mix the remaining flour with the spices, baking soda, and salt. Stir in the molasses.
4. In a separate bowl, cream the butter. Blend in brown sugar and eggs.
5. Gradually add the dry mixture to the wet mixture. Fold in the fruit.
6. Pour the batter into the prepared pan until a toothpick comes out clean.

How to Store Christmas Cake

Wrap the cooled Christmas cake tightly in storage wrap, then follow it up with a layer of aluminum foil. Store at room temperature for up to one month or in the refrigerator for up to two months.

Can You Freeze Christmas Cake?

Yes! Wrap the cooled Christmas cake tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This Christmas cake rocks," raves Angie O. "I made it last year and it was gobbled up by the family in record time. This year I am gonna do some different fruit- dried cherries, cranberries, dates, currants, kiwi, and candied ginger. I'm sure it will be delish."

"This is such a wonderful holiday cake," says Mary P. "The only change I made, I used orange juice instead of apple juice. I will continue to make it every year."

"This recipe is awesome," according to one Allrecipes community member. "The first year I used it, I got several compliments from family and friends. The second year, I gave cakes away as gifts. Now people wait for it every Christmas."

Editorial contributions by Corey Williams


  • 2 (8 ounce) containers candied cherries

  • 1 (8 ounce) container candied mixed citrus peel

  • 2 (2.25 ounce) packages blanched slivered almonds

  • 2 cups raisins

  • 1 cup dried currants

  • 1 cup dates, pitted and chopped

  • ½ cup brandy

  • 2 ½ cups all-purpose flour, divided

  • 1 teaspoon ground cloves

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup molasses

  • ¾ cup apple juice

  • 1 cup unsalted butter, softened

  • 2 cups packed brown sugar

  • 6 large eggs


  1. Combine cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates, then pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.

  2. When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease an 8-inch fruitcake pan, line it with parchment paper, and grease again.

  3. Dredge brandy-soaked fruit with 1/2 cup flour.

  4. Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl. Stir molasses and apple juice together in a separate bowl until combined.

  5. Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs. Add flour mixture in 4 batches, alternating with molasses mixture. Fold in floured fruit, then turn batter into the prepared pan.

  6. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.

  7. Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.

Nutrition Facts (per serving)

645 Calories
18g Fat
113g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 645
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 41%
Cholesterol 100mg 33%
Sodium 256mg 11%
Total Carbohydrate 113g 41%
Dietary Fiber 4g 14%
Total Sugars 74g
Protein 7g
Vitamin C 1mg 6%
Calcium 115mg 9%
Iron 4mg 22%
Potassium 667mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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