Christmas Cake cravings hit me the second the holiday lights go up. Maybe you’re the same. You want something rich and festive, but you don’t want a complicated project that eats your whole weekend. I get it. The good news is you can bake an Irresistibly Delicious Christmas Cake: A Simple Recipe to Try without fancy tools or chef-level skills. It’s fragrant, moist, and full of fruit, and your house will smell so cozy that neighbors might “drop by” at just the right time
What goes in Christmas Cake
This version leans classic, but it’s approachable and flexible so you can use what you already have. Here’s what I put in my Irresistibly Delicious Christmas Cake: A Simple Recipe to Try when I want maximum flavor with minimal fuss.
The Story Behind This Recipe
Here’s why I love this Irresistibly Delicious Christmas Cake: A Simple Recipe to Try: it bakes up beautifully and it tastes like home. Christmas Cake cravings hit me the second the holiday lights go up. Maybe you’re the same. You want something rich and festive, but you don’t want…
- Dried fruit mix: Golden raisins, dark raisins, chopped dates, dried cherries, and dried cranberries. Aim for about 3 to 3.5 cups total, chopped if large.
- Optional candied citrus: Diced candied orange peel or lemon peel adds a nostalgic bakery vibe.
- Liquid for soaking: Brandy or rum is classic. For alcohol-free, use strong black tea or apple juice. More on that below.
- Warm spices: Cinnamon, nutmeg, ginger, and a pinch of cloves. I also like a whisper of allspice.
- Citrus zest: Orange zest brightens everything.
- Butter: Softened, unsalted. Real butter matters here for flavor and texture.
- Brown sugar: Adds moisture and a caramel note.
- Eggs: Room temp, for better mixing.
- Flour: All-purpose flour, plus a touch of almond flour if you want a tender crumb.
- Leavening: Just a bit of baking powder, since this cake is dense by design.
- Salt and vanilla: Small details that make a big difference.
Tip from my holiday notebook: soak the fruit the night before if you can. If you forget, warm the soaking liquid and let the fruit sit for 30 minutes to plump up quickly. If you love collecting holiday ideas and want more fun bakes for the season, peek at my Christmas collection here festive favorites for inspo.
How to make Christmas Cake
This is a straightforward, one-bowl style batter that bakes low and slow, which keeps the crumb moist. A 9-inch round or an 8-inch square pan works well. If your pan is dark, check early since darker pans bake a touch faster.
- Prep the fruit: Add dried fruits to a bowl. Pour over 1/2 to 3/4 cup brandy, rum, strong tea, or apple juice. Stir, cover, and let sit. Overnight is best, but 30 minutes will do in a pinch.
- Line the pan: Grease your pan, then line it with parchment on the bottom and sides. This protects the edges during the long bake.
- Cream butter and sugar: Beat 3/4 cup softened butter with 3/4 cup packed brown sugar until fluffy. Add 3 eggs, one at a time, mixing well. Stir in 2 teaspoons vanilla and the zest of 1 orange.
- Dry ingredients: Whisk 1 and 3/4 cups all-purpose flour, 1/4 cup almond flour (optional), 1 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
- Combine: Add the dry ingredients to the butter mixture in two additions, folding gently. Drain any excess soaking liquid from the fruit, then fold fruit into the batter until just combined.
- Bake low and slow: Pour batter into the pan. Bake at 300°F or 150°C for about 85 to 100 minutes, until a skewer comes out with only a few moist crumbs.
- Cool and brush: Cool in the pan 15 minutes, then transfer to a rack. Brush warm cake with 1 to 2 tablespoons of your soaking liquid for extra moisture and aroma.
“I followed these steps for my office potluck and the cake disappeared. Not a single crumb left. Never thought a fruit cake would be the star, but this one is it.”
While it cools, I usually prep something easy for the dessert table too. If you need a cute extra treat, these vanilla snowman cupcakes are kid-approved and super simple. And if you like cheesecake twists, this sugar cookie cheesecake is a creamy holiday crowd-pleaser.
By the way, this whole method is exactly what I mean by Irresistibly Delicious Christmas Cake: A Simple Recipe to Try. It’s streamlined, forgiving, and delivers that classic holiday flavor with less stress.
Christmas Cake Decoration ideas
Once your cake is cool, it’s time to dress it up. You can keep it classic or go playful. A few of my favorites:
Powdered sugar snow: Sift a generous dusting of powdered sugar over the top. Simple and lovely.
Glazed topping: Whisk 1 cup powdered sugar with 1 to 2 tablespoons orange juice until smooth and pourable. Let it drip casually over the edges.
Nut crown: Arrange toasted almonds, pecans, or pistachios around the edge. The crunch is a great contrast to the tender crumb.
Fresh citrus and rosemary: Thin slices of orange or clementine with small rosemary sprigs look extra festive and smell amazing.
Chocolate flair: Melt dark chocolate and drizzle in zigzags. You can also add shards of homemade chocolate bark. If you want an easy candy to pair with your cake, try this Christmas chocolate bark you’ll love. It’s a fast win for gifting plates.
Keep it fun, keep it you, and remember that the taste is what matters most. This Irresistibly Delicious Christmas Cake: A Simple Recipe to Try doesn’t need heavy frosting to shine.
How to Store Christmas Cake
Storage makes a big difference in flavor and longevity. After the cake cools, wrap it tightly in parchment, then wrap again in foil. Keep it in a cool, dark place or in the fridge for up to 2 weeks. If your home is warm, the fridge is safest.
If you used alcohol, you can “feed” the cake by brushing or sprinkling 1 to 2 teaspoons of brandy or rum over the surface once a week. Rewrap after each feed. This builds depth and keeps the cake plush. If you’re alcohol-free, brush with a bit of cooled strong tea or simple syrup infused with orange zest.
For freezing, wrap well in parchment and foil, then slide into a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge still wrapped so moisture reabsorbs evenly.
When it’s time to serve, bring to room temp for 45 to 60 minutes. The flavors open up and the crumb relaxes.
Can I make my Christmas cake without alcohol
Absolutely. You don’t lose the magic if you skip the booze. The soaking step is still important though, because plump fruit equals moist cake. Here’s what works:
Tea soak: Use strong black tea or spiced chai. Let the fruit sit until plump and fragrant.
Juice soak: Apple juice or orange juice adds gentle sweetness. Add a splash of lemon for brightness if you like.
Syrup boost: After baking, brush the warm cake with a little citrus syrup. It locks in moisture and adds shine.
And if you want a fun non-alcoholic sip to serve with your cake, this bright and bubbly Christmas punch is a great companion. Prefer something more grown-up? A festive mistletoe margarita is a holiday party favorite.
Common Questions
How do I keep my cake from drying out?
Don’t overbake. Start checking at the 80-minute mark. Also, line your pan well and bake at a lower temperature. Brushing the warm cake with soaking liquid is a simple moisture saver.
What if my fruit sinks?
Toss the soaked fruit with a tablespoon of flour before folding into the batter. A thicker batter also helps suspend the fruit, which this recipe naturally provides.
Can I bake this ahead?
For sure. This cake tastes even better the next day as flavors meld. Store tightly wrapped and feed lightly if using alcohol. Freeze for longer storage and thaw overnight in the fridge.
What pan size works best?
A 9-inch round or 8-inch square pan is ideal. If using a loaf pan, reduce the oven temp by 10°F and extend the bake slightly, checking with a skewer for doneness.
How do I make it nut-free?
Skip nuts and almond flour. Use all-purpose flour only, and try seeds like pumpkin or sunflower for a bit of crunch if you still want texture.
Ready to Bake and Share Some Joy
There’s a reason holiday bakers come back to this again and again. The Irresistibly Delicious Christmas Cake: A Simple Recipe to Try gives you the cozy flavor you remember, plus just enough flexibility to fit your kitchen and your schedule. Want another celebration dessert to pair with it? A layered treat like this Christmas trifle looks gorgeous on a party table. If you enjoy comparing methods, I also like the clear walkthrough in Christmas Cake – moist, easy fruit cake – RecipeTin Eats, which lines up nicely with the simple approach I’ve shared here.
Now it’s your turn to bake, slice, and pass around that first piece. You’ve got this, and you’re about to make the house smell like pure holiday magic. If you try it, come back and tell me how it went. I can’t wait to hear what you and your crew think of your Irresistibly Delicious Christmas Cake: A Simple Recipe to Try.
Christmas Cake
Ingredients
Method
- Add dried fruits to a bowl, pour over 1/2 to 3/4 cup brandy, rum, tea, or apple juice. Stir, cover, and let sit (overnight is best, but 30 minutes works).
- Grease your pan (9-inch round or 8-inch square) and line it with parchment.
- Beat 3/4 cup softened butter with 3/4 cup packed brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and orange zest.
- Whisk the dry ingredients and add them to the butter mixture in two additions, folding gently.
- Drain any excess soaking liquid and fold the soaked fruit into the batter until just combined.
- Pour batter into the prepared pan. Bake at 300°F (150°C) for about 85 to 100 minutes until a skewer comes out with only a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack. Brush the warm cake with 1 to 2 tablespoons of soaking liquid.
Notes
Christmas Cake
Ingredients
Method
- Add dried fruits to a bowl, pour over 1/2 to 3/4 cup brandy, rum, tea, or apple juice. Stir, cover, and let sit (overnight is best, but 30 minutes works).
- Grease your pan (9-inch round or 8-inch square) and line it with parchment.
- Beat 3/4 cup softened butter with 3/4 cup packed brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and orange zest.
- Whisk the dry ingredients and add them to the butter mixture in two additions, folding gently.
- Drain any excess soaking liquid and fold the soaked fruit into the batter until just combined.
- Pour batter into the prepared pan. Bake at 300°F (150°C) for about 85 to 100 minutes until a skewer comes out with only a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack. Brush the warm cake with 1 to 2 tablespoons of soaking liquid.
