Soak Fruits for The Traditional Christmas Fruit Cake

Fruits are usually soaked in the 2nd - 3rd week of October to prepare the traditional Christmas Cake Recipe. This Recipe is the first step to start making your Traditional Christmas Cake (Soak the fruits in Rum). There are 4 steps in making your Christmas Cake. Soak fruits at least a month before Christmas. Bake Cake at least 2 weeks before Christmas. Mature the cake by feeding alcohol 3 times a week until Christmas. Decorate as you like. (This step is optional, I do my cake with marzipan layer topped with a fondant layer)
  • Passive
    1-2 month
  • Prep
    25 minutes
  • Cook
    0 minutes
  • Servings
    15-20 People


  • 150 grams glace cherries ( chopped)
  • 75 grams candied fruit (chopped,candid pineapple, orange peel, etc)
  • 25 grams Dates (chopped)
  • Rum (as required to soak fruits, 3 cups or more /see notes below for non-alcoholic version)


  • 1 Get all the fruits ready in a bowl.
  • 2 Add the fruits in a clean sterilized dry glass jar. Pour rum into it, till it covers the entire fruits. Let the fruits get soaked with rum until its time to bake the cake. Seal the cover of the jar properly. (See recipe notes below).
  • 3 Prepare your cake! (See recipe notes below for cake recipe link).

Recipe Notes

  • This quantity makes one Christmas Cake.
  • DO NOT soak the fruits in a plastic or steel or aluminium container as the alcohol tends to react with these materials. It has to be stored in a glass Jar only.
  • For a non-alcoholic Christmas Fruit Cake, soak your fruits overnight, prior to baking in Orange Juice.
  • Can use any dry fruits you want (dry pineapple, apricots, cranberries etc).
  • Click here for Traditional Christmas Fruit Cake Recipe.

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