The good news is this delicious Christmas Fruit Cake recipe is vegetarian, and with some substitutions, it can also be gluten-free, dairy-free, and nut-free.
A rich Christmas Fruit Cake topped with marzipan and icing is a typical British tradition. It’s rare not to see a family celebrate Christmas without this type of cake. We have made some changes to the traditional cake and made it much easier. You can prepare this delicious cake a few weeks in advance instead of months, which we think is a mega bonus!
This Christmas cake is incredibly simple but equally rich and delicious when comparing it with the more traditional Christmas cake. You can even serve bigger slices than those 1 cm slices. We have to be honest; we’ve been making this for years—in fact, twice a year—because it can also be used for the Easter holidays. It’s a family favorite; everyone who stops by never leaves hungry!
What’s To Love?
💕 Quick to prepare and has everything a Christmas cake should include.
💕 Properly made and stored, fruit cake can last for months or even years. The alcohol used in many recipes acts as a preservative, allowing the cake to mature and the flavors to deepen over time.
💕 When made well, our fruit cake is moist and tender, with the fruit and marizpan providing a pleasant chewiness.
💕 Offers a deep, satisfying Christmasy taste that festive lovers adore.
💕 Great for making in advance or even a day or two before the big day.
💕 Decorate how you wish by adding fruits, nuts, or your favorite festive decor.
💕 The spices used in fruit cake contribute to the quintessential holiday aroma that fills the kitchen during baking.
Have you already tried the Christmas Fruit Cake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Sultanas — adds a subtle sweetness and richness.
- Apricots — we use organic dried apricots because they add so much more flavor than non-organic.
- Cherries — we use red glazed cherries, but any color or a mix of colors is suitable.
- Liqueur — we use Hennessy, but any brandy can be used.
- Marzipan — use golden or white.
- Almonds — use ground almonds or almond flour; it adds to the richness of the cake.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
- Butter — for the best results, use dairy butter at room temperature.
- Eggs — use medium to large eggs at room temperature.
- Spices — use mixed spice, cinnamon, and nutmeg.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used for aesthetic reasons and adds a lovely final touch.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Sultanas — raisins or half and half are great alternatives.
- Apricots — dates or half and half are great alternatives.
- Butter — a great alternative is dairy-free butter.
- Liqueur — fruit juices such as oranges, flavored syrups, or non-alcoholic liqueur are good alternatives.
- Flour — brown rice flour is a great alternative; substitute equal amounts and ½ teaspoon of guar gum.
- Almonds — use your favorite flour in equal amounts.
- Sugar — good alternatives are light brown sugar or coconut sugar.
NOTE: We have made this Christmas Fruit Cake substituting regular sugar for Xylitol, dairy butter for dairy-free, and all-purpose flour for brown rice flour. The result was very good in taste and texture, but it was overly crumbly, so easily fell apart. We suggest keeping substitutions to a minimum if you’re interested in the cake holding together better.
If you have made the Christmas Fruit Cake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Christmas Fruit Cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Chop the dried apricots into small pieces and place them in a medium bowl. Then, add the sultanas, dried cherries, and brandy to the apricots. Give it a good stir, cover, and refrigerate for at least a week. Chop the marzipan into 1 cm squares, then place them in a bag, seal and freeze overnight.

▶︎ Firstly, preheat your oven to Gas 1, 140°C, 275°F, then grease and line a 20cm round cake pan.
▶︎ In a large mixing bowl, cream the softened butter and sugar. Then, add the ground almonds and spices. Add the eggs one at a time, beating well after each addition. Next, add the fruit, any remaining brandy, and the marzipan, and fold until well combined. Sieve the flour into the mixture and mix until everything is well combined.
▶︎ Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 2 to 2½ hours. Allow the cake to cool completely in the pan, this can take a few hours. Once the cake is cool, brush the top with at least 1 tsp of brandy before storing. This is called the first feed. Once fed, wrap the cake in parchment paper and foil. If you’ve made this cake weeks in advance, it will need to be fed with brandy at least fortnightly.
▶︎ We’ve made the topping very simple: sieve a little powdered sugar over the top and add some artificial decorations to match the festive season. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this baking pan.
Warm a knife under a hot tap and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, and gently slide the cake off the loose cake tin bottom onto a plate. If you lined your cake pan with parchment paper, now’s the time to remove it.
Decorating
▶︎ Simple—just dust with icing sugar, or pile on cherries or other fruit and dust with icing sugar.
▶︎ Christmas tree decorations—inedible or edible decorations—are perfect.
▶︎ Create delicate snowflake patterns using royal icing. Allow them to dry before carefully placing them on the cake for a festive winter touch.
▶︎ Arrange colorful candied fruits, such as cherries, citrus peels, and pineapple, on top of the cake for a vibrant and eye-catching decoration.
▶︎ Decorative Christmas-themed sprinkles or edible pearls can be sprinkled over the top of the cake for a quick and festive decoration.
Tools You’ll Need
Want to make the best Christmas Fruit Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- kMix – or this award-winning hand mixer.
- 20cm Springform Cake Pan
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
- Foil – to cover the cake.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Christmas Fruit Cake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ The classic holiday drink, eggnog, pairs wonderfully with the spicey and fruity notes of Christmas fruit cake.
▶︎ Serve a slice of Christmas fruit cake with a warm mug of spiced cider to complement its rich flavors.
▶︎ A scoop of vanilla ice cream can provide a cool contrast to the cake’s warm and dense texture.
▶︎ A drizzle of caramel or chocolate sauce for an extra treat.
▶︎ Dollop some lightly sweetened whipped cream on the side to add a light and airy element to each decadent bite.
▶︎ Pair your Christmas cake with a glass of brandy or mulled wine for an adult twist. The fruity and spiced notes will complement each other beautifully.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Christmas Fruit Cake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Equipment
- Hand Mixer - or Kmix
Ingredients
- 150 grams Sultanas
- 100 grams Dried Apricots - preferably organic
- 200 grams Glazed Cherries
- 150 grams Brandy
- 250 grams Marzipan - golden or white
- 150 grams Ground Almonds
- 175 grams All-Purpose Flour
- 100 grams Golden Caster Sugar
- 100 grams Butter
- 2 large Eggs
- 1 tsp Mixed Spice
- ½ tsp Ground Ceylon Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Himalayan Salt
- 1 tbsp Powdered Sugar
Instructions
Prepartion
- Chop the dried apricots into small pieces and place them in a medium bowl.
- Add the sultanas, dried cherries, and brandy to the apricots.
- Give it a good stir and refrigerate for at least a week.
- Chop the marzipan into 1-cm squares. Put them in a bag, seal them, and freeze overnight.
Note: If it’s easier, the marzipan can be prepared at the same time as the fruit. We do this all the time to save hassle.
Cake
- Preheat your oven to Gas 1, 140°C, 275°F.
- Grease and line a 20cm round cake pan with unbleached parchment paper.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the ground almonds and spices.
- Add the eggs one at a time, beating well after each one.
- Add the fruit, any remaining brandy, and the marzipan. Fold in until well combined.
- Sieve the flour, salt, and spices into the mixture. Mix until combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 2 to 2½ hours, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover the cake with foil.
- Allow the cake to completely cool in the pan; this could be a few hours or overnight.
- Once the cake is cool, brush the top with at least 1 tsp of brandy before storing. This is called the first feed.
- Wrap the cake in parchment paper and foil.
- If you've made this cake weeks in advance, the cake will need feeding with brandy at least fortnightly.
Note: Using a skewer, prick several holes into the top of your cake before feeding your cake. Use at least 1 tbsp of brandy.
Decoration
- We've made the topping very simple: sieve a little powdered sugar over the top and some artificial decorations to match the festive season.
- Serve and enjoy!
Video
Notes
- Even though this cake can be made days before Christmas Day, it’s better to make it a few weeks in advance to allow the ingredients to meld and mature. We suggest a minimum of two weeks.
- Soak the dried fruits in alcohol before baking. This not only plumps up the fruits but also infuses them with flavor.
- Ensure that your butter, eggs, and other dairy ingredients are at room temperature before starting. This helps in achieving a smoother batter.
- Cream the butter and sugar together until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter texture.
- Sift the flour into the wet ingredients. This prevents lumps in the batter.
- Line the cake pan with parchment paper to prevent the cake from sticking. This also helps with even baking and easy removal.
- Use the oven temperature suggested. If the cake is cooked too fast, it will burn.
- If you want to add extra alcohol to the cake, brush the top after it comes out of the oven. This adds a lovely finish without overwhelming the cake.
- Strong spirits such as rum, whisky, cherry brandy, and amaretto are suitable alcohols for Christmas cakes. Never use cream liqueurs.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Christmas Fruit Cake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

have you already tried this Easy Christmas Fruit Cake? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!