Just imagine stepping into your kitchen and being immediately enveloped by the sweet, rich scent of a freshly baked Christmas Fruit Cake with Brandy. This traditional British recipe isn’t just a treat; it’s a holiday heirloom that brings warmth and cheer to any gathering. Infused with an ample dose of brandy, this cake boasts a delightful, moist texture and robust flavors that make it the perfect centerpiece for your festive table. One of the best perks? It’s surprisingly easy to prepare, allowing you to spend more time with loved ones instead of slaving over the stove. Plus, the cake only gets better with time, as it’s designed for weekly brandy feedings that keep it deliciously fresh. Are you ready to create your own holiday masterpiece?

Why is this fruitcake a holiday must?

Nostalgia Awaits: The enchanting aroma of this Christmas Fruit Cake with Brandy will transport you back to festive moments spent with loved ones.
Effortless Preparation: With straightforward steps and minimal fuss, this recipe ensures you spend less time cooking and more time celebrating.
Rich, Flavorful Layers: Each bite showcases a delightful medley of spices, fruits, and brandy that captures the essence of the season.
Perfect for Gifting: Impress friends and family with a beautifully wrapped slice of this classic cake, just like the ones from your favorite bakeries.
Customizable Delight: Feel free to play with ingredients—try substituting rum for brandy or diverse nuts for a personal twist! Enjoy alongside a dollop of brandy butter or a comforting cup of tea as you relish the festive season.

Fruit Cake with Brandy Ingredients

For the Batter

Unsalted Butter (225g) – Provides structure and moisture; ensure it’s soft for easy creaming.
Dark Soft Brown Sugar (225g) – Adds sweetness and a caramel flavor that enhances the cake’s richness.
Large Eggs (4) – Acts as a binding agent; whisk before use for better incorporation.
Self-Raising Flour (225g) – Base structure of the cake; sifted to aerate and ensure even mixing.
Mixed Dried Fruit (450g) – Provides sweetness and texture; includes raisins, currants, and sultanas. Rinse and dry before use.
Chopped Candied Peel (75g) – Adds citrusy zing for a refreshing flavor contrast.
Chopped Almonds (50g) – Introduces crunch and nuttiness to the cake.
Mixed Spice (1 tsp), Cinnamon (½ tsp), Nutmeg (¼ tsp) – Warm spices enhance the cake’s festive flavor.
Dark Molasses or Treacle (1 tbsp) – Contributes depth of flavor and moisture.
Brandy (2 tbsp + extra for feeding) – Essential for flavor and moisture; used in the batter and for weekly feeding.

Step‑by‑Step Instructions for Christmas Fruit Cake with Brandy

Step 1: Preheat and Prepare the Cake Tin
Begin by preheating your oven to 150°C (130°C fan or Gas Mark 2). While it’s warming up, take a 20cm round cake tin and thoroughly grease it with butter. Line the bottom and sides with baking parchment to prevent sticking, creating a cozy home for your Christmas Fruit Cake with Brandy.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together 225g of softened unsalted butter and 225g of dark soft brown sugar using an electric mixer. Beat them until the mixture is light and fluffy, which should take about 3-5 minutes. This step is essential for ensuring a lovely, rich texture in your cake.

Step 3: Incorporate the Eggs
Gradually add in the 4 large eggs, ensuring each one is well mixed before adding the next. If you notice any curdling, sprinkle in a bit of flour to help stabilize the mixture. Continue to mix until the batter is smooth and silky, setting the stage for your Christmas Fruit Cake with Brandy.

Step 4: Fold in the Dry Ingredients
Sift 225g of self-raising flour along with mixed spices, including 1 tsp of mixed spice, ½ tsp of cinnamon, and ¼ tsp of nutmeg directly into the bowl. Gently fold the flour and spices into the batter using a spatula or wooden spoon, being careful not to overmix, until just combined. This step will infuse your cake with warm festive flavors.

Step 5: Add Molasses and Fruits
Next, fold in 1 tablespoon of dark molasses, giving your mix added depth and moisture. Then, carefully add 450g of mixed dried fruit, 75g of chopped candied peel, and 50g of chopped almonds. Stir until these delightful additions are evenly distributed throughout your batter, ensuring your Christmas Fruit Cake with Brandy is packed with flavor.

Step 6: Blend in the Brandy
Once your fruit and nuts are evenly mixed in, pour in 2 tablespoons of brandy and give the batter a gentle stir to ensure it’s fully incorporated. This step not only enhances the cake’s flavor but also contributes to its moistness, creating a memorable Christmas treat.

Step 7: Bake the Cake
Pour your combined batter into the prepared tin, smoothing the top with a spatula to create an even surface. Place the tin in the preheated oven and bake for 2 to 2.5 hours. Check the doneness by inserting a skewer into the center; it should come out clean when the cake is ready.

Step 8: Cool and Transfer
Once baked, remove your Christmas Fruit Cake with Brandy from the oven and allow it to cool in the tin for about 10 minutes. After that, carefully turn it out onto a wire rack to cool completely. This step is vital for letting the cake breathe and prevent sogginess.

Step 9: Feed the Cake with Brandy
After your cake has cooled, use a skewer to prick holes all over its surface. Generously brush it with extra brandy, ensuring it soaks in for that signature moistness. Wrap the cake tightly in parchment and then in foil, storing it in a cool place. Feeding it with brandy weekly will enhance its flavor and keep it delicious until Christmas.

What to Serve with Christmas Fruit Cake with Brandy

Imagine gathering around the table, the festive spirit alive, as you savor a slice of this beloved holiday cake.

Brandy Butter: A rich, creamy spread that enhances the cake’s festive flavors, adding a delightful touch of indulgence.
Lightly Whipped Cream: The fluffy texture of whipped cream complements the dense fruitcake beautifully, balancing the sweetness.
Mulled Wine: This warm, spiced drink echoes the cake’s aromatic spices, creating a comforting and festive pairing.
Spiced Tea: A fragrant cup of spiced tea adds warmth and depth, perfect for sipping alongside your cake.
Candied Citrus Slices: These add a zesty and sweet contrast that brightens every bite of the cake, offering a refreshing twist.
Nutty Biscotti: Crunchy biscotti can provide a delightful texture change, perfect for dipping in your tea or coffee.
Dark Chocolate Tart: Rich and decadent, a slice of dark chocolate tart pairs wonderfully with the cake’s fruitiness and spices.
Fresh Berries: Serve a side of fresh berries for a burst of juicy freshness that cuts through the cake’s richness.
Cheese Board: A selection of cheeses can balance the sweetness of the cake, adding savory elements that wonderfully complement each bite.

Expert Tips for Christmas Fruit Cake with Brandy

Regular Feeding: Make sure to feed your cake with brandy every week for best results—this retains moisture and enhances the flavor. Aim for 3-4 feedings before Christmas.
Avoid Overmixing: When folding in the dry ingredients, be gentle. Overmixing can lead to a dense cake instead of the desired moist texture.
Cover When Browning: If you notice the top of the cake darkening too quickly while baking, cover it loosely with aluminum foil to prevent burning.
Proper Storage: Store your cake tightly wrapped in parchment and foil in a cool, dark place. This helps it retain moisture and flavor until it’s time to serve.
Substitution Suggestions: For a unique twist, consider substituting the brandy with dark rum or whisky—it will give your Christmas Fruit Cake with Brandy a different complexity and flavor.

Make Ahead Options

Preparing your Christmas Fruit Cake with Brandy ahead of time is a clever way to embrace the holiday season without the last-minute rush! You can mix the batter up to 24 hours in advance; simply cover it tightly with plastic wrap and refrigerate to prevent drying. Bake the cake, let it cool, and then store it wrapped in parchment and foil in a cool place for up to 3 months. Don’t forget to feed it weekly with brandy to keep it moist and flavorful. When you’re ready to serve, just slice and enjoy—trust me, it will be just as delicious, if not better, than when first baked!

How to Store and Freeze Christmas Fruit Cake with Brandy

Fridge: Store your wrapped cake in the fridge for up to 3 weeks. Make sure it’s tightly wrapped in parchment and foil to maintain moisture.

Freezer: For longer storage, freeze the cake for up to 3 months. Wrap it well in plastic wrap, followed by aluminum foil, ensuring no air enters.

Feeding: If refrigerated or frozen, continue to feed your Christmas Fruit Cake with Brandy with brandy every few weeks to keep flavors fresh and moist.

Reheating: To enjoy, simply thaw in the fridge overnight, and serve at room temperature. For an extra touch, warm individual slices in the microwave for a few seconds.

Fruit Cake with Brandy Variations

Feel free to get creative and customize your Christmas Fruit Cake with Brandy to suit your taste and preferences!

Rum Swap: Replace brandy with dark rum for a deeper flavor and a touch of Caribbean warmth. This twist enhances the festive spirit perfectly.
Nutty Alternative: Swap chopped almonds for toasted walnuts or pecans to introduce a new crunchy texture. Each nut brings its unique charm, making each bite exciting!
Fruit Medley: Use an assortment of dried fruits, like apricots or cherries, instead of the standard mix to create a vibrant, colorful cake bursting with varied flavors. Trust me, your guests will be delighted with the colorful surprise inside!
Spice It Up: Add a teaspoon of ginger or cardamom to the spice mix for a warm, spicy kick. It brings a delightful zing that complements the cake’s sweetness beautifully.
Gluten-Free Version: Substitute self-raising flour with a gluten-free blend to create a cake that everyone can enjoy. Ensure that the flour blend includes baking powder for the perfect rise!
Citrus Burst: Enhance flavor with additional zest from fresh lemon or orange. Simply grate the zest into the batter for a refreshing twist that contrasts beautifully with sweetness.
Decadent Chocolate: For chocolate lovers, mix in a handful of dark chocolate chips; it’ll create a rich, indulgent experience in every slice. Pair this with a cup of tea or a glass of port for a truly decadent treat.
Spiked Cream: For a fun serving suggestion, top each slice with a dollop of brandy-infused whipped cream. This adds a luxurious finish that makes your Christmas Fruit Cake even more festive!

Remember to accompany your delicious creation with a slice of homemade brandy butter or a comforting cup of tea while enjoying the holiday spirit!

Christmas Fruit Cake with Brandy Recipe FAQs

How can I tell if the fruit for the cake is ripe or suitable?
Absolutely! When selecting dried fruit, look for vibrant colors and avoid any that are overly sticky or have dark spots all over, which might indicate spoilage. Rinse the mixed dried fruit well before use and let it dry completely for optimal flavor.

What is the best way to store the Christmas Fruit Cake with Brandy?
I recommend wrapping your cake tightly in parchment paper followed by aluminum foil. Store it in a cool, dark place, and it will last for about 3 weeks. If you’re in a warmer climate, the fridge is a great option to keep it fresh.

Can I freeze the Christmas Fruit Cake with Brandy?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to ensure no air enters. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight before serving.

What should I do if my cake is too dry?
If your cake turns out drier than expected, brush it with a little extra brandy and wrap it tightly. It’s important to regularly feed the cake before serving; aim for at least 3-4 brandy feedings by Christmas to maintain moisture.

Is this fruitcake safe for people with nut allergies?
For those with nut allergies, you can easily modify the recipe by omitting the almonds or substituting them with seeds or additional dried fruits. Do keep in mind that this will change the final texture slightly, but it can still be delicious.

How do I keep my Christmas Fruit Cake with Brandy moist during storage?
After wrapping your cake, be mindful of the weekly feeding instructions. You’ll want to prick the surface of your cake and brush it with brandy regularly. This method not only keeps the moisture levels high but also enhances the flavor, making every bite a festive delight!