Christmas Cake Recipe

Make your season merry with this classic 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 and dried 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