Xantilicious.com

Traditional Rich Christmas Fruit Cake

This is my version of going about making the Traditional Christmas Fruit Cake. 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 the cake.(This step is optional)
  • Passive
    2 weeks
  • Prep
    30 minutes
  • Cook
    1.5-2 hours
  • Servings
    20 People

Ingredients

  • 250 grams Soaked fruits in Rum (See recipe notes below)
  • 125 grams All-Purpose Flour (plus 3 tbsp extra for soaked fruits, see notes below)
  • 1/2 tsp Salt
  • 1/2 tsp Fresh ground nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Clove powder
  • 1/4 tsp Cinnamon Powder
  • 125 grams Butter
  • 125 grams Brown Sugar
  • 4 Eggs
  • 25 grams Almonds (chopped)
  • 25 grams Cashewnuts (chopped)
  • 1-2 tbsp Sugar Caramel or molasses (for a dark color for the cake)

Instructions

  • 1 Having soaked your fruits in rum for the past 2 months (I'm assuming that you have soaked the fruits mid/end October and that you will bake it 2 weeks before Christmas). Drain the fruits completely from rum before using it to bake. (See recipe notes below to soak your fruits). Add the 3 tbsp flour to the drained fruits and keep aside. (See recipe notes below).
  • 2 Mix in the flour, salt, spice powders together and keep aside. (PLEASE SEE: There is NO BAKING POWDER in this recipe ). In a bowl ,add brown sugar and butter and beat till nice and creamy.
  • 3 Add the molasses or the caramel.
  • 4 Add eggs one at a time, beating well after each addition.
  • 5 Add the flour along with the spice powders.
  • 6 Fold in the soaked fruits and add the nuts as well.
  • 7 Preheat oven at 150 deg C (300 deg F). Pour the batter in a baking dish lined with parchment paper.
  • 8 Bake for about 1.5 -2 hours till skewer inserted in cake comes out clean. Cool cake completely in the tin itself. Next day, remove cake from tin, poke holes on top of cake with wooden skewer or fork. Pour about 2 tbsp rum all over the cake and then wrap in cling film ( and then foil if preferred). This is called feeding the cake with alcohol. Repeat the feeding process every 2 days till 3-4 days before Christmas. (Stop feeding cake with alcohol)
  • 9 2-3 days before Christmas you can decorate the cake if desired. I decorate my Christmas cake with a layer brushed on top of cake with melted jam (apricot or mixed fruit jam) and cover cake with marzipan. (See recipe notes below for marzipan recipe). Then decorate with a soft royal icing or fondant. (icing recipes available on the internet).
  • 10 Cut and serve on Christmas eve! (See recipe notes below ).

Recipe Notes

  • Dried fruits (raisins, sultanas, candied orange peels, candied cherries, dates (dates, you can add them at the time of baking the cake, no need to soak them ).
  • Additional 3 tbsp flour is added to the soaked and drained fruits so  that your fruits do  not sink to the bottom of cake during baking.
  • There is NO BAKING POWDER in this recipe . This is a dense cake , doesn't require the rise in it.
  • Click here for Soaking your fruits in Rum.
  • Click here for Marzipan Recipe.

 

127 Comments

  1. Thanks for this recipe ..Tried the cake and it tastes so good…I should have only loaded it with more fruits…will be baking my second Christmas cake soon

    1. Thanks for the feedback Nadia

      1. Hi xanti.. this above recipe make a 1 kg cake?

        1. Hi
          Approximately the total weight of all ingredients

          1. Hi Xanti
            If I want to bake the cake in microwave, how much time i eed to keep and how much temperature?

          2. Hi Sheron, Sorry I don’t make my cakes in the microwave so I cant guide you on it.

  2. How to prepare fondant

    1. It’s a tedious procedure to make ur own fondant at home … I wud advise you to use Wilton readymade fondant that’s easily available…

  3. Please tell me what can I substitute eggs with as am allergic to it.
    Thank you

    1. Will be posting an eggless fruit cake recipe tonight

  4. If I want to make a non-alcoholic version of this cake, how do I go about with it?

    1. https://xantilicious.com/recipe/soak-fruits/?fbclid=IwAR0xf1VXKStvP-a4mZ6ca3eL2VIJ2puscLKFYvOxKVm7mr8mVe1rRBuSjz4
      I know this is reply comes many years later, but all the same, Xanti mentions in the link above that you would need to soak your fruits in orange juice overnight prior to baking

  5. Let me know how much soaked fruit can be added to the cake? Looks so great. Can’t wait to try it.

    1. Hi Catherine, its 250 Grams of soaked fruits.

  6. Thankyou Xanti for this lovely recipe. I tried the christmas cake for the first time and it was excellent. All at home just loved it. Now it will always be on my christmas sweets to make list. Surely next year i will make a bigger batch. Thank you once again.

  7. Hi Xanti…Thanks Will surely try this recipe soon. Just wanted to confirm if baking powder is used , if yes then how much.

    1. Hi Gerald, this cake is a heavy cake and does not require any baking powder or baking soda. 🙂

    2. Have you got a recipe for dohdol.
      My spelling is wrong.also for Nancatias
      Please thank you

      1. Hi
        Dodol , nankhatai recipes are on my website

  8. Hi xanti u have mentioned above ground ginger . Just wanted to know if it’s dry ginger powder or normal ginger paste
    Thanks

    1. Hi Renu
      Its ginger powder

  9. I would like to convert the grams to cups, etc. Can someone give me the conversion in cups for the following ingredients. This is for the fruit cake. Thanks.
    250 grams Soaked fruits in Rum (See recipe notes below)
    125 grams All-Purpose Flour (plus 3 tbsp extra for soaked fruits, see notes below)
    125 grams Butter
    125 grams Brown Sugar

    1. Hi edna
      There are a lot of converters available online . (grams to cups or cups to grams etc.)
      As it will vary for flour and butter weights. Mention on google what ingredient your trying to convert 🙂

  10. Thanks, will go online and check it out.

  11. Hi xanti
    What sort of fruits do u use in the cake?
    Nerissa

    1. Hi Nerissa

      Dried fruits (raisins, sultanas, candied orange peels, candied cherries, dates (dates, you can add them at the time of baking the cake, no need to soak them ).
      Updated this in the recipe notes now . Thank you 🙂

  12. How yo store the cake after its baked?

    1. Hi Merline

      Check step no 8 of the recipe. I have mentioned how to store the cake 🙂

      1. Hi Xanti….I was wondering if after baking ,cooling and wrapping the cake in cling film and foil the cake can be left outside till Christmas Or does it have to be removed from the fridge regularly to feed with alcohol.

        1. Hi
          Leave the cake at room temp while feeding with rum.

  13. Hi xanti .
    instead of all the powders you have mentioned above. Can I just use Chinese five spice powder?

    1. Hi Michelle
      I wasn’t aware of the Chinese five spice powders . I just read it up on google … it had pepper and fennel as well . I would say don’t add that as it has pepper …

  14. I would love to try….thank you for the recipe💟

    1. Sure do give it a try Veronica and share your feedback 😊thanks 👍🏻

  15. Hi Xanti Pinto.
    I am Blanche from Mumbai. Is Wilton fondant available in Mumbai if yes, where could I get.
    Waiting for your reply.

    1. Hi Blanche
      I’m from Goa … am not familiar with Mumbai … you should get Wilton products in any malls in Mumbai or order it online from Amazon .

  16. Hi Xanti,
    Thank you for sharing your recipe. What size baking dish would I need if I use the quantities indicated in the recipe?

    1. Hi tanya
      Its the size of 2 loaf pans …if baking in loaf pans.

      1. Thank you

  17. No baking powder?

    1. Hi flavia
      No baking powder used,,,,this is a dense cake,…doesn’t require a rise in it 🙂

  18. Hi xanti i will be soaking the fruits now…n bake on 24th. Is it k? Is the alcohol feeding necessary??? Or aftrr baking we can eat

    1. Hi amy
      not required that you feed the rum and decorate it…you can eat as is 🙂 but incase you wish to increase the sweetness , then u can increase the sugar quantity if you wish to 🙂

  19. Hi Xanti

    Can i substitute nutmeg clove n cinnamon powder wit a tsp of spice powder…..

  20. Hello xanti,

    I bake only betty Crocker cakes..N my hands r shivering to try this one..tho the fruits r soaked a month back.
    I generally bake for 40 mins max at 180..

    Ur recipy says 1.5 hrs..I just wanted to make sure I don’t land up burning d cake..need assurance pls.
    Sangeeta Birla

    1. Hi Sangeeya

      Christmas fruit cakes are different as compared to ready mix or other cakes that are baked … They take atleast 1 hour to bake…
      After 1 hour keep checking to see if your cake is done :)happy baking 🙂

  21. Hi Xanti,

    I tried the non alcoholic version of the cake, it tasted lovely. I wanted to check though on the size of the cake tin you used for your recipe.

    Many thanks,
    Sher

    1. Hello

      i used a loaf pan and rest batter in any baking pan that you have.

  22. I baked the cake as i said before coz of time constraints i soaked fruits for 10 days n did not feed the cake… but the cake was amazing… disappeared within minutes

  23. Your cake has become a hit at my workplace… colleagues asking for recipes… printed from your page n gave… awsum cake truly

    1. Thanks amy:) glad to hear that …
      Thanks for sharing your lovely feedback with me 🙂 Cheers !

  24. Hi…i tried making the Christmas cake…..followed step by step….but the cake didn’t trun out well….it was not fluffy. …..

    1. Hi Lavina
      The Christmas cake recipe doesn’t yield a fluffy cake like regular cakes … this is a dense / heavy cake and doesn’t make use of any baking agent ( like baking powder or baking soda ) … it is supposed to be a dense cake .

  25. Hi xanti
    I used the fruits soaked in march . Used it for normal cake..,The cake gives alcoholic taste… any suggestions?

    1. Hi Amy
      The fruits soaked in alcohol will definetly give an alcoholic taste .

  26. Ok i was thinking if any way to reduce it… thnx dear

    1. Hi Amy
      If you want to reduce the alcohol flavor, drain the fruits out completely once you remove them from the soaking jar . Strain them and squeeze the excess liquid out of them (just press a ladle against them in the strainer)

  27. Hi xanti , I had tried this cake .it was just awesome. Can you believe it, it got over little by little within the family itself. Just did not land up sharing with anyone. Thanks for sharing such a lovely recipe.

    How do you get a dark caramel colour for the cake? …..like the wedding cakes they make professionally?

    And how you make that sugar caramel ?

    1. Hi Mitchelle
      Glad to hear from you … thanks a lot for
      Your feedback …
      well , just make the caramel dark in color and use in cakes …

      Commercially they probably use food colors as well to make darker cakes .

  28. Hi Xanti, How would I mix the Cake Batter if I dont have the appliance , like the one you have used?

    1. Hi Priya
      For Christmas cake it’s fine to hand mix (bowl and spatula )

  29. Hi Xanti, this cake was loved by the family last year. question : if I make this cake 10 days before Christmas do I need to keep it in the fridge. Or can I just wrap it in baking paper and aluminium foil and keep it out (I mean not in the fridge )

    1. Hi Mitchelle
      Wrap in cling film and then in foil ..
      Keep at room temperature … yes 10 days is fine

  30. Hi Xanti, to what height should the loaf pan be filled with the batter? How much does the cake rise?

    1. Hi Wendy
      This cake is a de au and heavy cake ..
      It doesn’t rise like other sponge cakes ..
      So you can fill cake batter leaving an inch gap from top of baking pan … depending on the height of the cake you need .

  31. Hi Xanthi,
    Can you please give me the yeild of this recipe, without fondant.
    Thanks
    Peter Fernandes

    1. Hi peter
      Without fondant as well it will serve about 20 peole.

  32. Hii can the recipe be doubled?

    1. Hi Sasha
      Yes it can be doubled

  33. Hii…can this recipe be doubled?

    1. Hi Sasha
      Yes it can .

      1. Hii Xanti
        The cake turned out soooo good…..
        Thankx to u n God Bless

        1. Hi Sonia
          Thanks so much for your feedback… happy to know you liked the cake .

  34. Hi Xanti,
    Im trying this recipe and was wandering when should i bake the cake a week before Christmas and if i do it earlier will it remain moist?

    1. Hi Suzanne
      Christmas cakes can be baked even a month in advance … well , you can bake it a week before , and feed the cake with 1-2 tbsp rum each time for 2-3 times a week . And cover and keep in foil .

  35. Hi Xanti

    In this cake don’t we need to add vanilla essence

    1. Hi Gladys
      Not required as we are adding the spice powders

  36. Dear xanti….

    Appreciate tge lovely step by step recipe for the plum cake n really easy too…sm sure the end result will def not be as good as yours 😊
    Please let me know that since i am using a gas oven the heat option shud be top or bottom or both…i am always so confused with the heat as very few people mention the option..if i sm not mistaken rhis a recipe for one slab of cake, So if i am making four to five slabs at once will there be any changes in the temperature, Please clarify.

    1. Hi verina
      Doesn’t Matter the number of cakes . The temperature remains the same …
      well , mostly use both option … after about 45 minutes of you feel your cake is darkening too much on top , cover cake tops with aluminum foil and continue baking .

  37. Hi Xanti
    Thanks for the tips of mixing the soaked fruits with flour
    I always faced the problem of the fruits sinking at the bottom but now not anymore

    1. Hi Elifa
      happy to hear that 🙂 thanks for your feedback 🙂 merry christmas in advance 🙂

  38. Hi Xanti,
    Thanks for the lovely recipe.
    Can I use the above recipe for the brandy soaked mixed fruits instead?

    1. Hi nevita
      Yes you can
      Or even fruits soaked in wine

  39. Thanks for your recipe I made the cake it taste yummy but when I go to cut the cake it does not slice properly it breaks what can I do

    1. Hi sandra
      Did you cut the cake immediately ?
      Allow the cake to mature for atleast 3 days before cutting

  40. Hi Xanti… If you add baking powder will that affect the cake drastically.

  41. Hi Xanti, do we get ready made spice powder? PL could you guide me on How to make caramel. I read you are from Goa. I’m in fatorda.can I use our regular ginger? Thanks Xanti

    1. Hi Cheryl
      Very sorry for the late reply
      Been busy
      Well yes I’m from margao
      For caramel check my recipe on cream caramel I have explained with pics how to make caramel .

  42. Hi shanti ,
    Can dates and prunnes be soaked in rum for a month and then be used to make a cake only with dates and prunnes ? Please advise as am afraid they will dissolve .

    Thank you in advance

    1. Hi Natasha
      Don’t soak them for more than 15- 20 mins … yes they will dissolve .(will get too mushy ) .

  43. Hi dear
    I have switched my oven to fan oven. What temperature should i bake dis cake at

  44. Hi Xanti, awaiting reply

  45. Hi Xanti
    Lovely and simple recipe. Can’t wait to try it out. Just a query.. what do you do with the leftover rum that was used to soak the fruits?

    1. Hi maria
      I don’t use it further

  46. Hi Xanti
    I am going to try this receipe this Xmas just a wanted to know at what temp should I bake the cake for 1.5 hrs
    appreciate your reply.
    Thanks
    Joseph

    1. As mentioned in recipe
      150 deg c (300 deg f )

    2. Thanks Xanti sorry for the trouble,
      I overlooked the temperature section

  47. Hi Xanti, This is a very tempting cake, I had a query though…is the quantity of 250gms soaked fruits sufficient enough for 2 loaf size pans? Thanks in advance.

  48. Hi Xanti,
    What’s the final weight of this cake or how many slices can we get from it?

    1. Hi Rosita
      I have not weighed the cake …
      Feeds about 20

  49. Hi Xanti. As you feed the cake and keep it in cling and foil,do you store the cake at room temperature or in the fridge?

    1. Hi Julie
      Store cake at room
      Temp

      1. Thanks

  50. Hi Xanti, This is a very tempting cake, I had a query though…is the quantity of 250gms soaked fruits sufficient enough for 2 loaf size pans?

  51. & my Cake is ready for Christmas 🎄🤶🎄

    My first attempt at baking the Traditional Rich Christmas Cake 😇😇😇

    Thanks Xanti for a wonderful recipe.

    Love & Regards,
    Flavia

    1. Thanks flavia
      Happy to know you had a good bake 😊thanks for your feedback… merry Christmas

      1. Hi Xanti,

        We cut the cake on Christmas eve and I still cant believe it turned out so delicious for a first attempt 😋 Everyone loved and appreciated especially my husband complimented that it was best 👍 You recipe is amazing and so easy to follow with easy meaaurements. Am so happy and this will be my go to recipe every year now and for next year I am gonna soak the fruits quite early.

        Thanks & Much love,
        Flavia

  52. Hi Xanti,

    I attempted your fruit cake, and it came out well. Thanks so much

    1. Thanks elvina for trying the fruit cake recipe and happy to know you liked the same 😊

  53. Hi Xanti,
    My cake came out superb…Thank you for this wonderful recipe 😚😚.
    The only thing that didn’t come out right is that the rum fruits ( coated with maida) settled at the bottom the cake….they didn’t show up on the surface…any idea why it happened?

  54. Xanti …could you please post a recipe on ‘moist chocolate cake’ I have tried many but didn’t succeed 🙁 .

  55. Hi Xanti, I baked this cake on 23rd Dec…can u please tell me..if I continue rum feeding & wrapping the cake In cling plastic + foil…for how many days will it remain good at room temperature? Will it last up to 11th Jan 2020? Or will I hv to refrigerate it ?

  56. When u say it serves 20 people…. U mean u get 20 slices?

  57. Hii Xanti thanks for the recipe I’m gonna try dis recipe soon & let u knw the feedback..

    1. Thanks Jen 😊

  58. Hi, can u show me how to make easy fondant pls

  59. Tried the cake receipe and it came awesome…Just wanted to clarify one thing…
    Can I use the rum in which I soaked fruits to feed the cake?

  60. A friend shared this and such a star recipe! I added 3 tbsp of cocoa powder for the brown color and also that helped enhance the flavor of the rum. Thank you for the amazing and easy recipe! Love it!

    1. Thanks for your feedback…

  61. Hi, recently I baked a Christmas Cake (not your recipe) it was nice tastewise but it wasn’t firm to hold, fruits were falling off, it was more like a sheera than Cake. Am wondering what could be the reason?
    Will try your recipe this time.
    Thanks

    1. Thank you 🙏 hope you tried it

  62. I recently tasted a cake which had a soft minty flavor fondant on the cake.can u tell me if such soft flavored fondant is easily available in the market.

    1. Wilton
      Or that fondant was home made

  63. Hi Xanti… Hope your doing well.
    Can you pls suggest if we need to apply the colour to the mazipan paste and refrigerate or can the colour be added later .?
    Thanks ❤
    Fiona

    1. Hi
      Add color to marzipan before shaping / or using in molds .
      (Or another method For making shaped fruits ,,, shape and then color each of them )

  64. Hi! Can u please let me know which btand of rum you have used in this cake?

    1. Hi any brand can be used …. Don’t use a very expensive brand …

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