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Christmas Fruit Cake with Brandy

This Christmas Fruit Cake with brandy is a moist and sweet treat for the holiday season, and it makes a great gift too!
What kind of alcohol is in fruit cake?

In this recipe we use brandy, but many other recipes call for everything from sherry, to rum, to whiskey, to flavored liqueur. It depends on your preferences and you can feel free to try a few different options to see what you like best! Here is a guide on choosing the best brandy for fruitcake.

When should I start baking a fruit cake in preparation for serving it? 

At least a day in advance so that the dried fruit can soak and plump up!

Do I need to age this fruit cake?

No, you do not need to age it! This fruit cake is enjoyed fresh in my house. But if you’d like to age it, you can wrap it in brandy-soaked cheesecloth, then wrap it again in some plastic wrap and aluminum foil. Store it in an airtight container in the dark. If you intend to age it for several months, you’ll have to rewrap the cake in freshly soaked cheesecloth every so often. 

Can I use different kinds of dried fruits?

You can explore using different types of dried fruits. Be sure to remember they will yield different flavors. You may have to practice trial and error to find the perfect combo. If you’d like to customize your fruit cake further, you can also add in touches of different ingredients. These could be cinnamon, pumpkin spice, and nutmeg. 

Can I make muffins with this fruit cake batter instead of a loaf?

Yes, you can in theory, but keep in mind that the baking times will differ. 

How do I make sure the fruit and nuts don’t sink to the bottom?

This recipe doesn’t have this issue. If you like, you can always toss your fruit and nuts in a light coating of flour before mixing them into the batter. 

How do I store my fruit cake?

You can store it at room temperature in an air-tight container for about a month. If you want to refrigerate it, you can store it in the fridge for about 6 months. Or, you can freeze it for about a year. If you store it in the fridge or the freezer, be sure to allow the cake to cool to room temperature before storing. 

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The sweet cake base has orange zest and holiday flavor with the textured mix-ins of brandy-soaked dried fruit and nuts. There’s no chance of this cake getting dry because the sour cream in the batter keeps everything moist, and balances the flavor with a little bit of a tang.  And we certainly can’t forget everyone’s favorite part: the brandy! It contributes additional moisture and accompanies the sweetness to balanced everything perfectly. Serve this cake up to your guests fresh, or save and thaw it when you get a craving. 12 667x1000

How To Enjoy Fruit Cake

  • As an hors’ devours. Fruit cake makes a great addition to a charcuterie board!
  • Enjoy fruit cake as a dessert because it’s sweet and delicious.
  • Serve a small square of fruit cake with an aperitif.
  • I’m always a fan of cake for breakfast and fruit cake is no exception.
  • Have fruit cake as a snack with a mug of fresh coffee, tea, hot cocoa, or cider on a chilly day!

Key Ingredients For Nut and Fruit Cake

Cake Base

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Sour cream (room temp)
  • Unsalted butter (room temp)
  • Egg (room temp)
  • White sugar
  • Brown sugar
  • Orange zest


  • Walnuts
  • Raisins
  • Dried apricots
  • Glazed cherries
  • Dried cranberries
And then, arguably the most important ingredient: Brandy.  01 1 1000x667 [block_content]

How to Make Christmas Fruit Cake


Christmas Fruit Cake with Brandy

This Christmas Fruit Cake with brandy is a moist and sweet treat for the holiday season, and it makes a great gift too!
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Course: Desserts
Cuisine: American
Keyword: brandy cake, christmas dessert, christmas fruit cake, christmas sweets, fruit cake
Allergy: Vegetarian
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 448kcal


  • Loaf pan
  • mixer
  • bowls


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup sour cream (at room temperature)
  • ½ cup unsalted butter (at room temperature)
  • 1 large egg (at room temperature)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1-2 Tbsp orange zest (zest of 1 orange)
  • 1 cup walnuts, chopped
  • ¾ cup raisins
  • ¾ cup dried apricots, chopped
  • ¾ cup glazed cherries
  • ¾ cup dried cranberries
  • 1 cup brandy


  • Wash and drain dried fruits, and soak them in brandy overnight.
  • Line a 9x5 loaf pan with parchment paper. Preheat the oven to 325F.
  • Using a mixer, beat the butter with both types of sugar until light and fluffy. Add the sour cream, egg, and orange zest and mix until well combined.
  • In a separate bowl mix flour with baking soda, baking powder, and salt.
  • Add dry ingredients to wet ingredients and mix.
  • Add dried fruits and chopped nuts and mix the batter.
  • Transfer the batter to your prepared pan and bake it for 1.5 hours-2 hours until a toothpick comes out clean.
  • Let the cake cool for about 20 minutes before taking it out of the pan.


Calories: 448kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 222mg | Potassium: 272mg | Fiber: 3g | Sugar: 33g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

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