There’s something undeniably cozy and festive about a slice of fruit-laden sweetness soaking in cherry brandy, don’t you think? This Christmas Fruit Cake with Cherry Brandy Recipe brings all those warm holiday vibes to your table with moist, boozy fruit and that perfect balance of spices.

A round fruit cake with a rich brown color rests on a white plate lined with crinkled white parchment paper. The cake’s top is textured with evenly distributed dark spots, showing bits of fruit baked inside. Around the plate, on the white marbled surface, there are a few small cake crumbs and wooden star-shaped decorations scattered near a small dark golden spoon. To the right, there is a neat pile of dried orange slices, their bright orange color contrasting with the darker tones of the cake and surroundings. The photo is 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 Christmas Fruit Cake with Cherry Brandy Recipe
Top Tip
How to Serve Christmas Fruit Cake with Cherry Brandy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Fruit Cake with Cherry Brandy Recipe

Why You'll Love This Recipe

Honestly, this is the fruit cake I keep coming back to every Christmas. It has that classic, richly spiced fruitiness, but the cherry brandy adds an elegant kick that makes it truly special—and easier than you think to get that bakery-like moistness.

Richly Flavored: The combination of mixed dried fruits, cherries, and cranberries soaked in brandy creates deep, unforgettable layers of flavor.
Moist & Tender Texture: Thanks to the slow simmering of fruits and the addition of ground almonds, the cake stays wonderfully moist without being dense.
Customizable & Timeless: You can feed it brandy weekly and watch flavors develop, making it a fun tradition to nurture your cake before the big day.
Perfect Make-Ahead Dessert: Prepare it well ahead of Christmas, store it properly, and it’s ready to impress anytime during the season.

A thick, round fruit cake sits on a white marbled surface, lined with white parchment paper under it. The cake has a dense, rough texture with dark spots throughout, showing pieces of dried fruit. A long golden spoon is held above the cake, dripping a dark amber syrup onto its moist brown top. Around the cake, small wooden star shapes and cake crumbs are scattered on the surface. On the right side, there are several thin, round slices of dried orange arranged in a small pile. The background is dark, making the cake and its details stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Christmas Fruit Cake with Cherry Brandy Recipe comes down to simple, quality ingredients that blend warmth, texture, and a boozy zing—each playing a key role to make sure your cake shines.

Flat lay of a small pile of chopped unsalted butter, a heap of light brown muscovado sugar, an assortment of mixed dried fruits including raisins and sultanas, roughly chopped bright red glacé cherries, a small mound of dried cranberries, a whole fresh orange with a small portion cut to show zest and juice, a whole fresh lemon with a small piece showing zest, a small white ceramic bowl filled with deep red cherry brandy, coarsely ground almonds forming a loose pile, three whole uncracked brown eggs, a neat mound of plain (all-purpose) flour, a small heap of baking powder powder, small piles of ground mixed spice, ground cinnamon, and ground allspice each separated, all arranged symmetrically with perfect balance 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: Provides richness and helps the sugar dissolve nicely for a tender crumb.
Light Brown Muscovado Sugar: Adds deep caramel undertones that lift the cake’s flavor.
Mixed Dried Fruit: The heart of the cake—raisins, sultanas, and other dried fruit bring sweet chewiness.
Glacé Cherries: Add vibrant bursts of sweetness and, when chopped, disperse their flavor beautifully.
Dried Cranberries: Offer a subtle tart contrast that balances the sweet fruits.
Orange & Lemon Zest and Juice: Brighten the mix with fresh citrus notes that cut through richness.
Cherry Brandy: All-important for infusing that distinctive boozy warmth and tenderizing the fruit.
Ground Almonds: Coarsely ground, they add a lovely nuttiness and help maintain moistness.
Eggs: Bind the batter and lend structure without drying it out.
Plain Flour: The base that holds everything together, light and neutral.
Baking Powder & Spices: Mixed spice, cinnamon, and allspice contribute the fragrant holiday aroma we all crave.

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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

This Christmas Fruit Cake with Cherry Brandy Recipe is like a blank holiday canvas—I've swapped the cherry brandy for whiskey sometimes, and even added extra nuts for a crunch I love. Long story short, don’t hesitate to tweak it to match your taste.

Variation: Once, I swapped half the cherry brandy for spiced rum. It gave the cake a warm depth that my family couldn’t get enough of—totally worth trying if you like experimenting.

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

Step 1: Soak the Fruits in Butter and Cherry Brandy

Start by melting butter with the sugar, dried fruit, chopped glacé cherries, cranberries, orange and lemon zest, and juice in a large saucepan. Pour in all but 4 tablespoon of the cherry brandy—a crucial step that helps plump the fruit and infuse that boozy richness. Warm it gently over medium heat until it bubbles, then simmer for 10 minutes, stirring occasionally to prevent sticking. The smell here? Absolutely intoxicating and sets the mood perfectly for your Christmas baking.

Step 2: Cool and Mix in Almonds and Eggs

After simmering, take the pan off the heat and let the mixture cool for about 30 minutes. This pause is key to avoid scrambling the eggs later on. Once cooled, stir in the ground almonds—they add texture and a subtle nuttiness that’s quite irresistible—then fold in the lightly whisked eggs to bind everything together smoothly.

Step 3: Add Flour and Spices, Then Bake Low and Slow

Next, sift in the flour, baking powder, and your carefully measured spices—ground mixed spice, cinnamon, and allspice. Fold gently until just combined to keep the batter light. Pour this delicious mix into a lined 20cm springform tin, smoothing out the top with the back of a spoon. Bake at 150°C (300°F fan) for 45 minutes, then lower the temperature to 140°C (275°F fan) and continue baking for another 1 to 1 ½ hours. Keep an eye toward the end, and if the top darkens too fast, loosely cover with foil to prevent burning—the slow bake is what gives this cake its dense-yet-moist charm.

Step 4: Feed with Cherry Brandy and Let It Rest

While still warm, poke 10-12 holes all over your cake using a skewer—this is the secret to helping the brandy soak in beautifully. Pour the reserved 4 tablespoon of cherry brandy over the cake evenly. Then, let it cool completely in the tin before wrapping it snugly in parchment and foil. Store at room temperature, feeding it 1-2 tablespoon of cherry brandy each week. This weekly ‘feeding’ is my favorite part—it’s like watching your cake come alive with richer flavor as Christmas approaches.

Top Tip

Having made this Christmas Fruit Cake with Cherry Brandy Recipe several times, I’ve learned a few tips that really helped me nail the texture and flavor every single time.

Simmer Gently: Don’t rush the fruit soaking step. A gentle bubble, not a full boil, helps the fruit plump without drying it out.
Don’t Skip the Cooling: Hot fruit mixture + eggs = scrambled mess. Patience here makes for a smooth batter.
Use a Springform Tin: Makes removing the cake so much easier and keeps it intact for that perfect, polished look.
Feed Weekly: Trust me, those weekly brandy feeds transform the cake’s flavor—don’t skip this step for the best results.

How to Serve Christmas Fruit Cake with Cherry Brandy Recipe

Christmas fruit cake - Serving Suggestion

Garnishes

I like to keep it simple with a dusting of icing sugar and a few whole glacé cherries on top—sometimes, a thin marzipan layer adds that classic Christmas cake touch. Fresh orange zest curls also add a lovely pop of color and aroma when serving.

Side Dishes

This cake shines alongside a dollop of whipped cream or a spoonful of clotted cream. For a truly indulgent holiday treat, I sometimes serve it with a warm custard or a scoop of vanilla ice cream—the coolness balances the rich fruit flavors perfectly.

Creative Ways to Present

For special occasions, I’ve wrapped individual slices in parchment tied with twine as little edible gifts. Another fun idea is to present thick wedges on a wooden board with seasonal nuts and dried flowers scattered around for that rustic festive look.

Make Ahead and Storage

Storing Leftovers

After baking, I wrap my Christmas fruit cake securely in double layers of baking parchment, then foil, and keep it in an airtight container in a cool, dark cupboard. This method keeps it moist and lets the flavors mature. Remember to re-feed with cherry brandy about once a week to maintain that lovely boozy boost.

Freezing

I’ve frozen fruit cakes like this successfully by wrapping them tightly and freezing for up to a year. When ready to use, I thaw it slowly at room temperature to keep the texture flawless before decorating or serving.

Reheating

You rarely need to reheat a Christmas fruit cake, but if you want it slightly warm, I pop slices in a low oven (about 120°C/250°F) for 5-7 minutes. This softens it without drying it, giving a just-baked feel.

Frequently Asked Questions:

Can I make this Christmas Fruit Cake with Cherry Brandy Recipe alcohol-free?

Absolutely! You can substitute the cherry brandy with fruit juice like apple or orange, but keep in mind that the baking time and moisture might vary slightly since the brandy helps tenderize the fruit and cake. For a boozy effect without alcohol, non-alcoholic brandy flavorings can work in a pinch.

How long does the cake keep once baked?

When stored properly wrapped and fed weekly with brandy, this cake can keep beautifully for 4-5 months at room temperature, allowing you to make it well in advance of Christmas.

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

Yes, you can! Whiskey, rum, or even a fruity fortified wine like sherry can be used depending on your flavor preference. Just use the same quantity and keep in mind that flavor nuances will change slightly.

Do I have to ‘feed’ the cake with brandy after baking?

Feeding the cake with brandy weekly is highly recommended because it keeps the cake moist and enhances the flavor complexity over time, but if you’re short on time, a good soak once or twice can be enough.

Final Thoughts

This Christmas Fruit Cake with Cherry Brandy Recipe holds a special spot in my heart — it’s not just a cake, it’s a little holiday ritual. From the first simmer to the weekly brandy feeds, it’s a beautiful way to savor the season early and share a slice of tradition with those you love. Trust me, once you try this version, you’ll find it hard to go back to any other Christmas fruit cake.