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    You are here: Home / Sharmis Passions / Fruit Cake Recipe | Christmas Fruit Cake

    Fruit Cake Recipe | Christmas Fruit Cake

    Last Updated On: Dec 7, 2023 by Sharmilee J

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    Fruit Cake – Moist, delicious and soft cake loaded with nuts and dry fruits flavored with warm spices. This Fruit Cake Recipe is the simplest and quickest that anyone can make it at ease. Let us learn to make Christmas Fruit Cake Recipe with step by step pictures.

    Fruit Cake is a rich festive special cake with caramel flavor. This caramel fruit cake is on my to try list for a long time and finally I tried it last week. I love fruit cakes a lot and this is perfect to bake for this Christmas as it does not involve much of pre-preparations as with other traditional fruit cake recipes. This is one easy fruit cake recipe that you can try for this Christmas!

    fruit cake cut into slices on a chopping board

    About Fruit Cake

    Christmas Fruit Cake is a traditional cake made during the holiday season. It’s a rich and dense cake filled with a variety of dry fruits. Christmas Fruit Cake is very versatile and the recipe can vary from each family. Every family often have their own cherished versions passed down through generations.

    This is the perfect season to bake fruit cakes. I soaked the dry fruits in orange juice a day prior to making this cake and as you can see the cake turned out perfect.The texture is so soft but not crumbly so you get firm slices, perfect for gifting too. Do bake this caramel cake this Christmas and enjoy!

    Traditionally dry fruits are soaked in alcohol few months before Christmas and this is used for baking the fruit cake. Alternatively you can replace alcohol with orange juice too. Dry fruits are added more in this cake which makes the cake very delicious.

    During the Victorian era fruit cakes was baked in low temperature for many hours with the proportion of more dry fruits which made the cake dense and pudding like in texture.

    The color of the fruit cake comes from the caramel syrup which is the highlight of the cake. Caramel syrup not only gives a good color, it also gives a nice flavor to this cake. Making caramel syrup is a bit tricky but it comes by practice. Just follow the tips mentioned here and you will get it right.

    Fruit Cake Ingredients

    • Flour – I have used maida or all purpose flour here which will be perfect for fruit cakes.
    • Butter – Use soft butter which is at room temperature. Butter gives softness to the cake. You can use salted or unsalted butter.
    • Sugar – Powdered sugar is used in this recipe. White granulated sugar is used for making caramel.
    • Eggs – I have used regular white eggs. You can use brown eggs too.
    • Dry Fruits – Use a combination of dry fruits for best tasting fruit cake.
    • Orange Juice – Orange Juice is used for soaking the dry fruits.
    • Spice powders – Cinnamon powder, ginger powder, cardamom powder, clove powder and nutmeg powder are used here.
    a display of ingredients needed to make fruit cake

    Fruit Cake Recipe Step by Step

    1.Soak 1/2 cup dry fruits in 1/2 cup orange juice overnight. Next day when you see the juice must have been mostly absorbed by the dry fruits. Now take add 1 tablespoon flour toss it and set aside – this is to avoid fruits sinking to the bottom.

    Dry Fruits : I used candied cherries, tutti frutti, raisins and dates.

    soak dry fruits in orange juice.

    2.Preheat oven at 180 deg C for 10 minutes. Meanwhile to a mixing bowl – add 3/4 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Add 1 teaspoon cinnamon powder, 1/2 teaspoon ginger powder, 1/4 teaspoon nutmeg powder, 1/8 teaspoon clove powder and 1/4 teaspoon cardamom powder.

    add in dry ingredients

    3.Whisk well for even mixing. Set it aside.

    mix it well for even mixing

    4.Separate the egg yolk and egg white and transfer to 2 mixing bowls and keep it ready.

    separate egg whites and yolk

    5.First beat the egg whites using electric beater until frothy and stiff peaks are formed,set aside.

    beat egg whites until frothy

    6.Whisk the egg yolk and set aside.

    whisk the yolk well

    7.Next we are going to make caramel syrup. Take a sauce pan – add 1/2 cup granulated white sugar to it and heat it up in medium flame. Do not mix just heat it up until sugar dissolves.

    sugar added to sauce pan

    8.Look now the sugar is dissolved and it is golden in color, do not cook more the caramel will taste bitter.

    melted completely

    9.Be at a safer distance and pour 1/4 cup water, it may splutter so be careful.Swirl the pan and switch off.

    water is added

    10. Caramel syrup is ready.

    caramel syrup is ready

    11.To a mixing bowl – add 1/2 cup butter and 1/4 cup powdered sugar. Whisk until creamy.

    beat butter and powdered sugar until creamy

    12.Add egg white mixture to it.

    egg white mixture is added

    13.Give a good whisk until well combined.

    14.Add the egg yolk.

    egg yolk mixture is added

    15.Add prepared caramel syrup.

    caramel syrup and vanilla essence is added

    16.Give a quick whisk.

    mix it well

    17.Add the flour mixture.

    add in flour mixture

    18.Give a quick mix until combined well without any lumps.

    mix well until combined

    19.Add 2 tablespoon mixed nuts(chopped) and soaked dry fruits to it.

    add in soaked fry fruits and nuts.

    20. Fold in gently without over mixing the batter,

    fold in gently

    21.Prepare the cake tine. I used my mini loaf tin – 6.5 inches X 3.5 inches. You can use a 6 inches round cake tin too. Brush the tin with melted butter and sprinkle little 1 tablespoon over it, tap to remove excess flour.

    prepare the tin

    22.Add the prepared batter into the tins.

    transfer the batter to the tin

    23.Bake in preheated oven at 180 DEG C for 40-45 minutes. Check by inserting a toothpick inserted in the center if it comes out clean then the cake is done.

    bake until soft

    Cool down completely then de-mold. Slice & serve!

    Expert Tips

    • I have used maida, you can use wheat flour too. I have tried the same recipe using wheat flour with no measurement change and it worked.
    • You can use individual spice powders or replace it with all spice mix too.
    • I used a combination of candied cherries, tutti frutti, raisins, dates, cherries etc. You can use any fry fruits of your choice.
    • I used cashews, pistachios and almonds. I added very little nuts as I want it dry fruits loaded more. But if you like more nuts then you can add 1/4 cup mixed nuts.
    • Do not over bake the cake, once it is browned on top and a toothpick inserted deep in the middle of the cake comes out clean, then your cake is done, switch off.
    • As my quantity is less it took less time for me. If you are doubling the recipe then it may take up to an hour.

    Serving & Storing Suggestion

    Fruit Cake tastes great on its own as it is loaded with dry fruits and nuts. This cake keeps well for 3 days in room temperature itself. You can store in fridge and extend the shelf life for few more days. Usually fruit cakes have a long shelf life when compared to other cakes.

    FAQS

    1.Can I make eggless fruit cake?

    Yes you can make eggless fruit cake. You can replace 2 eggs with 1/2 cup thick curd and bake this cake.

    2.What is fruit cake made of?

    Fruit Cake is made using flour, sugar, butter, dry fruits (tutti frutti, dates, raisins, cherries) , nuts(cashews,almonds, pista), spice powders, eggs, orange juice, rising agents, vanilla essence etc.

    3.What type of cake tin is needed to make fruit cake?

    You can either use a loaf tin or round cake tin too. I used 6.5 inch X 2.5 inches mini load tin. You can bake the same cake in a 4 inch round cake tin too.

    4.How do I know when my fruit cake is done?

    Check by inserting a toothpick in the center of the cake, if it comes out clean or with crumbs then you cake is ready. If its still goey bake for few more minutes accordingly.

    fruit cake sliced

    If you have any more questions about this Fruit Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Fruit Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    christmas fruit cake100
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    Fruit Cake Recipe | Christmas Fruit Cake Recipe

    Fruit Cake – Moist, delicious and soft cake loaded with nuts and dry fruits flavored with warm spices. This Fruit Cake Recipe is the simplest and quickest that anyone can make it at ease. Let us learn to make Christmas Fruit Cake Recipe with step by step pictures.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Servings4
    AuthorSharmilee J

    Ingredients

    Dry Ingredients

    • 3/4 cup maida
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon cinnamon powder
    • 1/2 teaspoon ginger powder
    • 1/4 teaspoon nutmeg powder
    • 1/4 teaspoon cardamom powder
    • 1/8 teaspoon clove powder

    Other Ingredients

    • 1/2 cup butter
    • 1/4 cup powdered sugar
    • 2 nos eggs
    • 1/2 cup dry fruits
    • 1/2 cup plain orange juice
    • 1 tablespoon maida for tossing dry fruits & dusting
    • 1/2 teaspoon vanilla essence

    For the caramel

    • 1/2 cup granulated sugar
    • 1/4 cup water

    Instructions

    • Soak 1/2 cup dry fruits in 1/2 cup orange juice overnight. On the day of baking take it out add 1 tablespoon flour toss it and set aside – this is to avoid fruits sinking to the bottom.
      Dry Fruits : I used candied cherries, tutti frutti, raisins and dates.
    • Preheat oven at 180 deg C for 10 minutes. Meanwhile to a mixing bowl – add 3/4 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Add 1 teaspoon cinnamon powder, 1/2 teaspoon ginger powder, 1/4 teaspoon nutmeg powder, 1/8 teaspoon clove powder and 1/4 teaspoon cardamom powder.
    • Whisk well for even mixing. Set it aside.
    • Separate the egg yolk and egg white and transfer to 2 mixing bowls and keep it ready.
    • First beat the egg whites using electric beater until frothy and stiff peaks are formed,set aside.
    • Whisk the egg yolk and set aside.
    • Next we are going to make caramel syrup. Take a sauce pan – add 1/2 cup granulated white sugar to it and heat it up in medium flame. Do not mix just heat it up until sugar dissolves.
    • Look now the sugar is dissolved and it is golden in color, do not cook more the caramel will taste bitter.
    • Be at a safer distance and pour 1/4 cup water, it may splutter so be careful.Swirl the pan and switch off.
    • Caramel syrup is ready.
    • To a mixing bowl – add 1/2 cup butter and 1/4 cup powdered sugar. Whisk until creamy.
    • Add egg white mixture to it.
    • Give a good whisk until well combined.
    • Add the egg yolk.
    • Add prepared caramel syrup.
    • Give a quick whisk.
    • Add the flour mixture.
    • Give a quick mix until combined well without any lumps.
    • Add 2 tablespoon mixed nuts and soaked dry fruits to it.
    • Fold in gently without over mixing the batter,
    • Prepare the cake tine. I used my mini loaf tin – 6.5 inches X 3.5 inches. You can use a 6 inches round cake tin too. Brush the tin with melted butter and sprinkle little 1 tablespoon over it, tap to remove excess flour.
    • Add the prepared batter into the tins.
    • Bake in preheated oven at 180 DEG C for 45 minutes. Check by inserting a toothpick inserted in the center if it comes out clean then the cake is done.
    • Cool down completely then demold. Slice & serve!

    Notes

      • I have used maida, you can use wheat flour too. I have tried the same recipe using wheat flour with no measurement change and it worked.
      • You can use individual spice powders or replace it with all spice mix too.
      • I used a combination of candied cherries, tutti frutti, raisins, dates, cherries etc. You can use any fry fruits of your choice.
      • I used cashews, pistachios and almonds. I added very little nuts as I want it dry fruits loaded more. But if you like more nuts then you can add 1/4 cup mixed nuts.
      • Do not over bake the cake, once it is browned on top and a toothpick inserted deep in the middle of the cake comes out clean, then your cake is done, switch off.
      • As my quantity is less it took less time for me. If you are doubling the recipe then it may take up to an hour.
    Nutrition Facts
    Fruit Cake Recipe | Christmas Fruit Cake Recipe
    Amount Per Serving (50 g)
    Calories 102 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 13mg4%
    Sodium 74mg3%
    Potassium 19mg1%
    Carbohydrates 12g4%
    Fiber 0.3g1%
    Sugar 8g9%
    Protein 1g2%
    Vitamin A 155IU3%
    Vitamin C 3mg4%
    Calcium 11mg1%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Cakes, Cakes with eggs, Christmas, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Rafeeda - The Big Sweet Tooth

      December 14, 2017 at 12:05 pm

      This is such a beautiful bake! I am not a fan of fruit cakes but looking at those slices I am tempted to try and bake them when the next craving hits… Is that true that for 3/4 cup flour we use half cup of butter? Sounds like a lot…

      Reply
      • Sharmilee J

        January 15, 2018 at 11:42 am

        Yes it need 1/2 cup butter.

        Reply
    2. Sukanya

      December 20, 2017 at 12:31 pm

      may I know where you bought the mini loaf pans.. thanks…

      Reply
      • Sharmilee J

        December 26, 2017 at 12:00 pm

        From homecenter

        Reply
    5 from 5 votes (5 ratings without comment)

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