Christmas Cake (Rich Fruit Cake with Almonds)
By Emily Carter ·
Published
Quick answer
Soak mixed dried fruit in brandy or orange juice overnight, then cream butter and brown sugar, fold in eggs, flour, spices and almonds, and bake low and slow at 300 F for about 2 1/2 hours. Wrap and rest the cake at least a day, feed it once or twice, then ice simply with marzipan and a thin layer of icing.
Christmas Cake is the slow one on the holiday table, and it is better for it. Fruit soaked overnight, a low slow bake, and a day of rest make a cake that slices cleanly and tastes mellow, not sharp.
Why you’ll love it
- A real fruit cake that slices cleanly and tastes mellow.
- Makes weeks ahead, so the holiday week stays calm.
- Feeds with brandy or juice, so it stays moist for weeks.
- Simple icing that looks classic without piping skill.
- One cake feeds a crowd of 12 with room to spare.
Ingredient notes
Mixed dried fruit: the heart. Raisins, currants and chopped apricots soaked overnight plump up and stay soft through a long bake, while dry fruit sinks and burns.
Ground almonds: the texture. They keep the crumb moist and tender through a 2 1/2 hour bake, and they carry the flavor better than flour alone.
Warm spices: the holiday flavor. Cinnamon, nutmeg and ginger give the cake its Christmas smell without making it taste like a spice cookie.
Orange zest: the lift. One orange worth of zest brightens a heavy fruit cake and keeps it from tasting flat.
Marzipan and icing: the finish. A thin layer of each gives the classic white top, and the cake underneath stays moist for weeks.
The soak and slow bake rule that makes or breaks it
Two rules decide whether this cake bakes rich and even or burns at the edges and sinks in the middle, and both are about patience. First, soak the fruit overnight. Fruit soaked for 12 hours plumps up, stays soft and bakes evenly, while fruit soaked for 1 hour sinks to the bottom and leaves a dry crumb. Second, bake low and slow at 300 F. A fruit cake bakes for about 2 1/2 hours, and a hot oven burns the outside long before the middle sets. Line the pan with a double layer of parchment, smooth the top with a small dip in the center so it bakes level, and lay foil over the top if it darkens too fast. Rest the cake at least a day before cutting, and it slices cleanly.
Variations
- Nut free cake: skip the ground almonds and use the same weight of extra flour, for a nut free table.
- Chocolate fruit cake: add 2 tablespoons of cocoa to the flour for a darker, richer cake.
- Mini cakes: bake the batter in small loaf pans for 1 hour and gift them wrapped in parchment.
- Spiced cider cake: soak the fruit in spiced apple cider instead of brandy or orange juice.
What we learned testing it
- An overnight soak beat a 1 hour soak clearly in the side by side test. The overnight fruit stayed plump and soft, while the short soak fruit sank and left a dry crumb.
- Baking at 300 F beat 350 F clearly. The 350 F cake burned at the edges before the center set, while the 300 F cake baked evenly all the way through.
- Resting a day beat cutting the same day. The rested cake sliced cleanly and tasted mellow, while the fresh cake crumbled and tasted sharp.
Read how we test recipes.
Christmas Cake (Rich Fruit Cake with Almonds)
Makes 1 cake, about 12 slices · 27 hr total · Medium
Ingredients
Equipment
8 inch round cake pan · Parchment paper · Mixing bowls · Wooden spoon
Instructions
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Soak the fruit overnight
Put the mixed dried fruit in a bowl, pour over the brandy or orange juice, and stir well. Cover and leave overnight, so the fruit plumps up and drinks in the liquid. Dry fruit sinks and burns, while soaked fruit stays soft and bakes evenly through the cake.
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Mix the batter
Cream the butter and brown sugar until light and fluffy, then beat in the eggs one at a time. Fold in the flour, cinnamon, nutmeg, ginger, baking powder and salt, then fold in the ground almonds, orange zest and the soaked fruit with its liquid. The batter will be thick and heavy, which is exactly right for a fruit cake.
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Bake low and slow
Line the pan with a double layer of parchment and spoon in the batter, smoothing the top and making a small dip in the center so it bakes level. Bake at 300 F for about 2 1/2 hours, until a skewer comes out clean. If the top darkens too fast, lay a sheet of foil over it for the last hour.
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Wrap, rest and ice
Cool the cake in the pan for 20 minutes, then turn it out and cool fully. Wrap it tightly in parchment and foil and rest it at least a day, feeding it once or twice with a spoonful of brandy or juice through small holes in the top. When ready to serve, cover with marzipan and a thin layer of icing.
Notes
- Soak the fruit overnight, no shortcuts. Dry fruit sinks to the bottom and burns, while soaked fruit stays soft and bakes evenly.
- Bake low and slow at 300 F. A hot oven burns the outside of a fruit cake long before the middle is done.
- Rest the cake at least a day before cutting. A rested cake slices cleanly, while a fresh one crumbles.
- Use a double layer of parchment in the pan. Fruit cake bakes for hours, and the extra layer stops the edges from darkening.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Brandy
- Use orange juice or strong black tea instead. The cake will be just as moist, with a lighter flavor that suits kids.
- Ground almonds
- Use the same amount of chopped walnuts or pecans instead. The cake will be a little more textured, but it bakes the same way.
- Marzipan and icing
- Leave the cake plain and dust it with powdered sugar instead. It looks rustic and slices just as well.
Storage and make-ahead
Wrap the uniced cake tightly in parchment and foil and keep in a cool, dry place for up to 4 weeks, feeding it once a week with a spoonful of brandy or juice. Once iced, keep it in an airtight container for up to 1 week.
Frequently asked questions
How far ahead can I make a christmas cake?
Make it up to 4 weeks ahead. Wrap it tightly and keep it in a cool, dry place, feeding it once a week with a spoonful of brandy or orange juice. Ice it the day before you serve it.
Why did my christmas cake burn on the outside?
The oven was too hot. Fruit cake needs a low oven, about 300 F, and a double layer of parchment in the pan. If the top darkens too fast, cover it loosely with foil for the last hour.
Do I have to use alcohol in a christmas cake?
No. Orange juice or strong black tea soaks the fruit just as well, and the cake stays moist. Use juice for a kid friendly cake, or for anyone who prefers no alcohol.
Why did the fruit sink to the bottom of my cake?
The fruit was too dry or the batter was too thin. Soak the fruit overnight so it plumps up, and fold it in last with a thick batter that holds it in place.
How do I store a christmas cake?
Wrap the uniced cake in parchment and foil and keep it cool and dry for up to 4 weeks, feeding it weekly. Once iced, keep it in an airtight container for up to 1 week.
