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Christmas Fruit Cake Recipe

suraj2007 Date: December 5, 2018
Cuisine: England
Course: Desserts

Prep Time


Cooking Time





Fruit Cake also known as Plum Cake or Christmas Cake is the quintessential Christmas delicacy that has a rich tradition and many stories about it.
The modern day Plum Cake is known around the world as a British tradition at this time of the year. However, this is a legacy from Roman times. The Romans often served a cake called Satura that is made using pine nuts, barley mash, pomegranate seeds, raisins and honeyed wine. Thus, the good old globally famous Christmas Cake or Plum Cake could be declared as an invention of the Romans.

There are also several fun facts associated with this legendary cake:
– In the early 18th century, fruit cake, then known as plum cake, was outlawed in Europe for being sinfully rich.
– It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.
– In 2006, Americans mailed 2,952 pounds of fruit cake to soldiers stationed in Iraq
December 27th is National Fruitcake Day.
– A pineapple fruitcake was taken on the Apollo 11 space mission.
– Every year in January, the Colorado town of Manitou Springs hosts the Great Fruitcake Toss. Competitors compete to see how far they can launch a fruit cake, and the event is to raise money for a local charity.
– Fruitcake can age 25 years and still be eaten, as long as it contains the proper preservatives and is stored in an airtight container.

Fruit Cake preparation generally takes a couple of weeks, where first couple of days you need to mix the batter cool it and then you start with your next process spritz your fruit cake in brandy and refrigerate to get the real essence of the Christmas fruit cake.

So, why don’t you whip up your own Plum cake this December and share your experience here in comments section!
Happy Holidays!!

nutrition information

Nutrition Info Per Serving
Energy 243.06 Cal Protein 3.73 g
Lipid 9.59 g Carbohydrate 41.55 g
Fiber 5.40 g Sugar 28.64 g

Ingredients List

Quantity Units Ingredients Notes
1.00 cup RAISINS Golden Raisins
1.00 cup CURRANTS
0.50 cup CRANBERRIES Dried
0.50 cup BLUEBERRIES Dried
0.50 cup CHERRIES SOUR Dried
0.50 cup APRICOTS Dried
1.00 cup LEMONS
1.00 cup ORANGES
1.00 cup GOLD RUM
1.00 cup SUGAR
1.00 cup APPLE JUICEE Unfiltered
1.75 cup BAKERY FLOUR All Purpose Flour
1.50 tsp SALT
1.00 tsp BAKING SODA
1.00 tsp BAKING PDR
2.00 cup EGG
0.50 cup PECANS Toasted


  1. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
  2. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  3. Heat oven to 325 degrees.
  4. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  5. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  6. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.