Christmas Fruit Cake
User Reviews
4.3
195 reviews
Good
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6 loaves
-
Calories
1051 kcal
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Course
Cake
-
Cuisine
International
Christmas Fruit Cake
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Looking for an easy holiday dessert? My moist Christmas fruit cake is rich, filled with dried fruits and festive spices. It’s perfect for beginners, quick to make with simple ingredients, and, with my tips, turns out flawless every time—great for the holidays or any special occasion!
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Ingredients
- 2 1/3 cups all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spices
- 1 teaspoon cinnamon powder
- 7 cups mixed dried fruits please refer to Notes for preparation method
- 1 - 1 1/2 cups Brandy or dark rum please refer to Notes for preparation method
- 2 sticks butter
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup orange juice
- 1 teaspoon baking soda
- 4 large eggs
- 1 cup walnuts, almonds, hazelnuts, pecans or pistachios optional
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Instructions
- Grease and line 5–6 mini loaf pans. Preheat the oven to 300°F (150°C). Sift the flour, milk powder, and spices together.
- Combine the mixed fruits butter, sugar, honey, orange juice, and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and simmer for about 5 minutes, stirring constantly. Remove the saucepan from the heat and let it cool.
- Combine the eggs and gently beat them using a fork. Carefully stir the beaten eggs into the cooled cake mixture. Fold in the sifted ingredients, then spread the mixture evenly into the prepared pan. (Optional step: decorate the cake with 10 whole pecans as a decorative topping). Bake for about 1 hour or until cooked through.
- Remove the cake from the oven and brush the top with brandy. Cover it tightly with aluminum foil. For the best flavor, let the cake sit for a few days to age before serving.
Notes
- Prepare the mixed fruit with brandy 2–3 weeks ahead
- Recipe Source: Ho Siew Loon
- I used a mix of walnuts and pecans for the best balance of flavor and texture. Don’t forget to set aside some whole pecans for a decorative topping.
- Make sure the spices are fresh because stale spices can leave the cake tasting bland, while fresh ones really enhance the flavor.
- Never skip sifting the flour, milk powder, and spices—it aerates them and prevents clumping.
- Use eggs and butter at room temperature. It makes mixing so much easier and creates a smoother batter.
- When combining the wet and dry ingredients, I mix gently to avoid a dense cake, folding until just combined.
- When brushing the cake with brandy, I do it while it’s still warm so it soaks up the liquid perfectly.
Nutrition Information
Show Details
Serving
6mini loaves
Calories
1051kcal
(53%)
Carbohydrates
143g
(48%)
Protein
12g
(24%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
207mg
(69%)
Sodium
509mg
(21%)
Potassium
539mg
(15%)
Fiber
6g
(24%)
Sugar
95g
(190%)
Vitamin A
2066IU
(41%)
Vitamin C
27mg
(30%)
Calcium
115mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6loaves
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Serving | 6mini loaves | |
| Calories | 1051kcal | 53% |
| Carbohydrates | 143g | 48% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 509mg | 21% |
| Potassium | 539mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 95g | 190% |
| Vitamin A | 2066IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
195 reviews
Good
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