Nothing quite signals the holiday season like the cozy aroma of a rich, fruit-studded cake baking in the oven. This Festive Cherry Fruit Christmas Cake Recipe is packed with juicy cherries, zesty citrus, and warming spices that come together in a moist, comforting cake perfect for gatherings or gifting.

A round fruit cake with a dark brown, textured top filled with bits of dried fruit, resting on white parchment paper over a wire rack. The sides of the cake are thick and evenly baked with a deep brown color. Around the cake on a white marbled surface, there are scattered cake crumbs and small wooden star-shaped decorations. To the right side, there is a small stack of dried orange slices with vivid orange edges and a rich yellow center. A golden spoon with a bit of red liquid is placed on the left edge. The background is dark, making the cake and decorations stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Cherry Fruit Christmas Cake Recipe
Top Tip
How to Serve Festive Cherry Fruit Christmas Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Cherry Fruit Christmas Cake Recipe

Why You'll Love This Recipe

I have to say, this cake always brings joy to my kitchen. It’s not just the flavors, but the ritual of making it—the simmering fruits soaking up cherry brandy, the magical aroma filling the house, and that beautiful rich color after baking. Once you try this Festive Cherry Fruit Christmas Cake Recipe, you’ll see why it’s a holiday staple for me and why I’m sure you’ll treasure it too.

Depth of Flavor: The combination of glacé cherries, dried cranberries, and cherry brandy creates a unique taste that’s fruity, spiced, and perfectly festive.
Moist, Yet Firm Texture: Ground almonds and simmered fruit keep the cake moist without it feeling soggy or heavy.
Long-Lasting and Feedable: With simple weekly cherry brandy feeding, this cake ages beautifully over time and gets even better after weeks of maturing.
Great for Sharing: It’s a crowd-pleaser that slices nicely for holiday parties or family gatherings, and looks stunning once decorated.

A single round dark brown fruit cake with a rough texture and visible raisins sits on white parchment paper on a wire rack on a white marbled surface. Above the cake, a gold spoon pours a thin stream of glossy syrup onto the cake’s top. To the right, there are several round slices of dried orange with bright orange and pale yellow colors. Small wooden star-shaped cutouts and cake crumbs are scattered near the front left on the white marbled surface. The background is dark, highlighting the cake and syrup. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role, working in harmony to bring you a Christmas cake that’s flavorful, moist, and festive. You’ll find details below on why I love each one and a few shopping tips to help you pick the best versions.

Flat lay of a small pile of chopped unsalted butter, a mound of light brown muscovado sugar, a heap of mixed dried fruit with raisins and sultanas, a small white ceramic bowl filled with roughly chopped bright red glacé cherries, a small white ceramic bowl with dried cranberries, fresh whole orange and lemon with part of the orange and lemon zest finely grated beside them, a small white ceramic bowl holding deep red cherry brandy liquid, a small heap of coarsely ground almonds, three whole brown eggs with clean shells, a small pile of plain all-purpose flour, and small piles of ground mixed spice, ground cinnamon, and ground allspice each carefully separated and neat, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Use good-quality butter for richness and better control over the salt content.
Light Brown Muscovado Sugar: Its deep molasses notes add warmth and complexity that white sugar just can’t match.
Mixed Dried Fruit: The star players—raisins, sultanas, currants—bring traditional holiday sweetness and chewiness.
Glacé Cherries: These add vibrant pops of sweetness and color; roughly chopping them helps distribute them evenly.
Dried Cranberries: They add a tart contrast and keep things interesting on your palate.
Orange and Lemon Zest & Juice: Fresh citrus brightens the richness, cutting through the sweetness beautifully.
Cherry Brandy: Infrared note, this enhances the fruitiness and helps preserve the cake during maturation.
Ground Almonds: Adds subtle nuttiness and keeps the texture tender and moist without floury heaviness.
Eggs: Bind everything together and add structure.
Plain (All-Purpose) Flour: Provides the base and body needed for a sturdy cake.
Baking Powder: A gentle lift to keep the cake from becoming too dense.
Spices (Mixed Spice, Cinnamon, Allspice): Classic warming spices that bring Christmas cheer with every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Festive Cherry Fruit Christmas Cake Recipe is how easily you can tailor it to your own preferences. I often tweak the choice of dried fruits or adjust the spices depending on what I have at hand or the mood I’m in.

Variation: I love swapping cranberries for dried sour cherries when I want an extra tart kick—personally, it lifts the cake’s flavor without adding sugar.
Dietary Modification: You can try replacing some or all of the butter with coconut oil for a dairy-free version, though the flavor will be slightly different but still delicious.
For a Boozier Cake: Feel free to increase the cherry brandy a little during the feeding weeks if you prefer a stronger alcohol flavor in your Christmas cake.

Step-by-Step: How I Make Festive Cherry Fruit Christmas Cake Recipe

Step 1: Simmer the Fruits with Butter and Cherry Brandy

Start by putting your butter, sugar, dried mixed fruits, chopped glacé cherries, dried cranberries, citrus zest and juice, plus most of the cherry brandy into a large saucepan. Warm it gently on medium heat until you see a gentle bubble, then reduce the heat and let it simmer for about 10 minutes. Stir occasionally so nothing sticks or burns. This softens the fruit and allows those flavors to mingle beautifully. Let the mixture cool for about 30 minutes before moving on.

Step 2: Prepare Your Tin and Mix in the Almonds and Eggs

Preheat your oven to 150°C (300°F fan). Line a 20cm (8-inch) springform cake tin with baking parchment—you can do the sides first, so the paper sticks up a couple of inches above the edge, then cut a circle for the base and push it in snugly. Now stir the ground almonds into your cooled fruit mixture, followed by the lightly whisked eggs. This adds richness and a lovely nutty texture to the cake.

Step 3: Fold in the Flour and Spices

Sift together the plain flour, baking powder, ground mixed spice, cinnamon, and allspice. Gently fold this dry mix into the fruit and egg mixture until everything is just combined—take care not to overmix, or your cake might turn out tough.

Step 4: Bake Low and Slow for the Best Texture

Spoon the batter evenly into your prepared tin and smooth the surface with the back of a spoon. Place it in the oven and bake for 45 minutes. Then lower the temperature to 140°C (275°F fan) and bake for another 60 to 90 minutes. Keep an eye on the top—if it’s getting too dark, tent some foil over it. Use a skewer to test doneness; it should come out clean when poked in the center.

Step 5: Cherry Brandy Feeding and Wrapping

While the cake is still warm, poke 10 to 12 holes all over using a skewer, then pour the remaining cherry brandy over the top so it seeps in. Allow the cake to cool completely in the tin, then remove it. For storage, wrap it tightly in two layers of baking parchment and then two layers of foil, placing it in an airtight container at room temperature. Feed it once a week with 1–2 tablespoons of cherry brandy until you’re ready to marzipan and ice.

Top Tip

From my experience, patience and gentle handling make all the difference with this Festive Cherry Fruit Christmas Cake Recipe. Here are some tips to help your cake turn out as amazing as mine:

Simmering the Fruit: Don’t rush this step; it’s worth waiting for the fruit to plump up and absorb all the flavors.
Low Baking Temperature: Baking the cake at a low temperature ensures it cooks evenly without drying out or burning.
Cherry Brandy Feeding: Weekly feeding with cherry brandy not only adds moistness and flavor but helps preserve the cake—don’t skip this!
Lining the Tin: I find lining the sides higher than the tin prevents spillage and helps the cake rise nicely.

How to Serve Festive Cherry Fruit Christmas Cake Recipe

Cherry Christmas Cake - Serving Suggestion

Garnishes

I like to keep the garnishes simple but festive. A thick layer of smooth marzipan and a fresh coat of royal icing are classic, but if you want to get creative, scatter some whole glace cherries or edible silver balls on top. A dusting of icing sugar can add a snowy effect, which looks wonderful on holiday dessert tables.

Side Dishes

This cake tastes incredible on its own, but for extra indulgence, I love serving it alongside a dollop of whipped cream or a drizzle of brandy butter. A hot cup of mulled wine or spiced tea complements the spicy fruitiness wonderfully.

Creative Ways to Present

For holiday gatherings, I’ve wrapped slices with festive parchment and tied them with ribbon as edible gifts. For parties, stacking smaller versions of this cake into tiers and decorating with fresh holly sprigs makes a stunning centerpiece. Using a light glaze of warmed apricot jam over the icing can add an elegant shine.

Make Ahead and Storage

Storing Leftovers

Once your cake is cool and wrapped well in parchment and foil, store it in an airtight container in a cool, dry cupboard—away from sunlight. This keeps it fresh for months! I usually stash mine where it won’t get knocked about, and each week I unwrap it briefly to feed a bit more cherry brandy before wrapping it back up tightly.

Freezing

This recipe freezes beautifully. I wrap the un-iced cake twice in baking parchment and foil before placing it in a freezer-safe bag. When you’re ready, thaw it at room temperature for 24 hours before decorating. This way, it maintains its lovely moist texture without drying out.

Reheating

I usually don’t reheat the cake because it’s best served at room temperature to enjoy the full depth of flavors. But if you prefer, a quick 10-second zap in the microwave can make it extra soft and warmed—just don’t overdo it!

Frequently Asked Questions:

Can I use other types of alcohol instead of cherry brandy?

Absolutely! While cherry brandy complements the glacé cherries beautifully, you can substitute other alcohols like rum, whiskey, or even apple brandy. Just know each will give a slightly different flavor profile to your cake.

How long should I feed the cake with brandy before decorating?

Most recipes suggest feeding your cake weekly for at least 4 to 6 weeks prior to icing and decorating. This gradual feeding allows the cake to mature, develop richness, and stay moist. You can store the cake up to 5 months this way if you prefer an intense flavor.

Can I make this cake gluten-free?

Yes! To make it gluten-free, substitute the plain flour with a gluten-free plain blend that includes xanthan gum. The texture will be slightly different, but it’s a great option for those avoiding gluten. Be sure to check all other ingredients for gluten content.

What’s the best way to line my cake tin?

I find it easiest to line the sides first by pushing parchment up higher than the tin’s edge, about 2 inches extra, then cutting a circle for the base and placing it neatly inside. This prevents any batter leakage and helps the cake bake evenly without sticking.

Final Thoughts

There’s something truly magical about making and sharing this Festive Cherry Fruit Christmas Cake Recipe. It’s not just a cake—it’s a tradition, a labor of love, and a centerpiece for holiday memories. I hope you find as much joy in making it as I do, and that it fills your celebrations with warmth, flavor, and a little extra sparkle.