Xmas Cake | Christmas Fruit Cake

Nothing says Christmas quite like the rich aroma of a traditional fruit cake baking in the oven. This classic recipe combines a medley of dried fruits, warm spices, and a hint of citrus to create a moist, flavorful cake that’s perfect for holiday celebrations. Easy to prepare and wonderfully festive, it’s a dessert that will impress family and friends alike.

I have another christmas fruit cake recipe with brandy soaked fruits and nuts but this one is totally kids friendly recipe. This is a A delightful, soft, and moist Christmas fruit cake, packed with colorful, naturally sweet fruits soaked to perfection. Lightly spiced and gentle on young taste buds, this festive treat is perfect for kids to enjoy the holiday spirit without any overpowering flavors or alcohol. Every slice bursts with fruity goodness, making it a cheerful centerpiece for your family celebrations!”

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup raisins
• ½ cup currants
• ½ cup sultanas
• ½ cup candied fruit peel
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup oil
• 1 cup brown sugar
• 1 cup orange juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 cup water
• Icing sugar for dusting

Instructions

1. Soak the Fruits: Combine the raisins, sultanas, currants, and candied peels in orange juice and let them soak overnight. This softens the fruits and intensifies their flavor.
2. Prepare Your Pan: Preheat the oven to 325°F (160°C). Line an 8-inch cake pan with parchment paper.
3. Mix Dry Ingredients: In a mixing bowl, sift together the flour, baking powder, salt, allspice, cinnamon, ginger, nutmeg, and cloves.
4. Combine Wet Ingredients: In another bowl, whisk together the sugar and oil for 2 minutes until smooth and creamy. Stir in the orange and lemon zest.
5. Add Water & Fruits: Mix hot water into the sugar-oil mixture, then fold in the soaked fruits, ensuring they’re evenly distributed.
6. Combine Wet & Dry: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix.
7. Bake: Pour the batter into the prepared cake pan. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
8. Cover & Cool: At the end of baking, cover the cake with aluminum foil to keep it moist. Remove from the oven and allow to cool on a wire rack.
9. Decorate & Serve: Once cooled, dust the cake with icing sugar. Slice and serve as a festive treat!

Tips for the Perfect Christmas Fruit Cake

• Fruit Soaking: Overnight soaking is crucial for a moist and flavorful cake. For an extra festive kick, soak the fruits in a little rum or brandy.
• Spice Variations: Adjust the spices to your taste; cinnamon and nutmeg give a traditional Christmas flavor, but a pinch of cardamom can add a subtle twist.
• Storage: This cake keeps well for up to 2 weeks when wrapped tightly, making it perfect for holiday gifting.

Serving Suggestions

• Serve with a dollop of whipped cream or a slice of aged cheddar for a traditional touch.
• Pair with mulled wine or hot cocoa for a cozy Christmas evening.

This recipe is perfect for both novice and seasoned bakers looking to add a traditional, aromatic centerpiece to their holiday dessert table.

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Christmas Shortbread and Christmas Fruit Punch and the best one’s Christmas Fruit Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Xmas Cake

Sapana Behl

Make this classic Christmas fruit cake with raisins, sultanas, currants, and candied peel. Perfectly spiced, moist, and dusted with icing sugar, this festive cake is a holiday favorite!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cakes

Cuisine Indian

Servings 6 People

Ingredients

  

1x2x3x

• 1 ½ all purpose flour
• ½ cup raisins
• ½ cup currants
• ½ cup sultanas
• ½ cup candied fruit peel
• ¼ cup glazed cherries
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup oil
• 1 cup brown sugar
• 1 cup orange juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 cup water
• Icing sugar for dusting

Instructions

 

• Soak the raisins, sultanas, currants and candied peels in orange juice overnight.
• Preheat oven to 325 °F and line a 8″ cake pan with parchment paper.
• In a mixing bowl sift together flour, baking powder, salt, allspice, cinnamon, ginger, nutmeg and cloves.
• In another bowl add sugar and oil and whisk together for 2 minutes. Stir in orange and lemon zest.
• Add hot water to the sugar-oil mixture and stir in soaked fruits, mix well.
• Add the flours into the wet mixture and gently fold in all the ingredients.
• Pour the batter into the prepared pans.
• Bake in preheated oven for about 40 minutes or until a skewer inserted into the oven comes out clean.
• Cover the cake with aluminium foil at the end of baking.
• Remove the cake from the oven and cool it on a wire rack.
• Dust with icing sugar, slice and serve.

Notes

• Fruit Preparation
  • Use a mix of raisins, sultanas, chopped dates, and soft dried apricots for natural sweetness.
  • Soak fruits in fruit juice (like orange or apple) or warm water for a few hours or overnight for extra moisture. Avoid alcohol for kids.
• Spices
  • Keep spices mild: cinnamon, nutmeg, and a pinch of allspice work well. Avoid overly strong flavors.
• Sweeteners
  • Use natural sweeteners like honey, maple syrup, or brown sugar instead of refined sugar if desired.
• Texture
  • A soft, moist cake works best for kids. Don’t overbake; check with a skewer—it should come out clean but the cake still soft.
• Mixing Tips
  • Fold in fruits gently to prevent them from sinking to the bottom.
  • Lightly flour the fruits before adding to batter for more even distribution.
• Decoration Ideas
  • Dust with icing sugar or decorate with colorful candied fruits or a light drizzle of glaze.
  • Avoid nuts if catering to young children to reduce choking hazards.
• Storage
  • Store in an airtight container at room temperature for up to a week.
  • For longer freshness, refrigerate or freeze slices individually.
• Serving Suggestions
  • Serve with a dollop of whipped cream, yogurt, or a drizzle of fruit syrup for extra fun.

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Xmas Cake and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl