Christmas Fruitcake Recipe -
Christmas Fruitcake Recipe
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Christmas Fruitcake
This light, delicious fruitcake features dried, not candied, fruit. See more
  • READY IN 1+ days

Christmas Fruitcake

Recipe by  

"It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients - rum and butter - it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas."

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Ingredients Edit and Save

Original recipe makes 1 - 6 inch round pan Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 day 1 hr


  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
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Reviews More Reviews

Nov 07, 2003

This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit cake I have ever made.

Dec 06, 2003

I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf pans and gave them out. Everyone ranted about of moist they were. The cakes were so good that when I lost teh recipe I came back here looking for it a full 2 years later. Great Job!


15 Ratings

Nov 22, 2005

I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on hand(walnuts,cranberries,raisins,currants and golden raisins). I did not think mango would quite go with cake. I soaked the fruit in Apricot flavoured brandy instead of rum for 3 days and used 4 cups of that (doubled the original recipe). Did not have molasses on hand so substituted honey. Next time I am going to try adding some treacle as well for the color and deep flavor. I made this cake for my mom-in-law's birthday. Topped it with lightly sweetened whipped cream which was a nice contrast to the dense cake and garnished it with orange slices. Everybody LOVED it. The cake turned out to be rich,moist and delicious. This recipe is a keeper.

Nov 09, 2008

Okay, so far I've only sneaked one bite, but I can already say that this cake is divine! I made it today after soaking the fruit for only 15 hours. I think 15 hours was just fine, as all of the alcohol had been absorbed. Also, I used Grand Marnier to soak the fruit in, simply b/c I had forgotten to buy dark rum. I quadrupled the recipe and used a variety of pans and dishes - from a small loaf pan to a few ramekins. Baking time varied from about 40mins for the smaller ramekins to 1 hour for the loaf pan. I still need to get the rum, so the cakes are waiting until tomorrow, when I'll sprinkle on the rum and wrap in cheesecloth and parchment. I can say that I won't be ageing the cakes for 10 weeks as called for in the recipe, but I am definitely planning on ageing them for a few weeks until I ice them and send them to friends and family as gifts. I'll post an update then. But I can already say this cake is superb!

Dec 06, 2003

This cake is wonderful. It is everything it was promised to be.

Dec 05, 2003

I made this fruitcake twice because I made a major mistake the first time, inadvertently using all of the rum in the batter rather than half. The second time I used the correct amount of rum, and cut the butter from 8 tablespoons to 2 tablespoons and cut both the molasses and milk in half. I also added 1/4 teaspoon of baking powder. The cakes rose nicely and weren't nearly as greasy as the first time.

Dec 22, 2007

This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe though to make a good sized family cake, and yes, it is just like my English wedding cake. Just a little tip though, if you are going to ice this cake and want a nice flat top, make a dip in the middle of the mixture as you put it in the tin. Then it will rise to a level instead of having a hump on the top.

Jan 28, 2009

This is an extremely rich and decadent recipe! I used heaping portions of my favorite dried fruits and maraschino cherries, left out the citron, and used walnuts instead of pecans. After tasting the batter, I decided to kick up the spices and add 1/4 tsp. each ginger, cloves, and nutmeg. It came out moist and spice cake-ish after aging - the only negative was that it was very buttery/brown sugary tasting, and no one could eat more than a little bite at a time. Will have to do some more testing.


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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