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    You are here: Home / Cakes and slices / Old fashioned fruit cake

    Old fashioned fruit cake

    Published: Dec 8, 2020 · Modified: Nov 24, 2024 by Sarah Brooks

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    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background and text overlay, old fashioned fruit cake and KCAEIC.

    This old fashioned fruit cake is my great-grandmother's recipe. Made without marzipan it's a simple and delicious Christmas cake the whole family will love.

    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make old fashioned fruit cake
    • How to serve
    • How to store
    • How to transport
    • Tips for success and frequently asked questions
    • More yummy Christmas dessert recipes!
    • 📋 Recipe
    • 💬 Comments

    This traditional Christmas fruit cake has been passed down four generations in my family. We have always made our boiled fruit cake in the style of a Scottish Dundee cake i.e. without glace cherries, and decorated with almonds instead of marzipan. The rich smell of dried fruits and festive spices wafting through the house as the cake bakes always tells me it's Christmas time in our house.

    Why you'll love this recipe

    • Simple boiled fruit cake - no need to soak the fruit overnight.
    • Festive flavors of dried fruits, nuts and spices.
    • Marzipan and fondant free.
    • Can be made well in advance to save time over the festive season.
    • Makes delicious homemade Christmas gifts.

    Looking for more fabulous festive desserts? Why not check out my full collection of festive Christmas recipes including my Philadelphia no bake cheesecake, quick and easy fruit mincemeat tarts or simple gingerbread rocky road. Merry Christmas!

    Slice of old fashioned fruit cake, on a Christmas serviette, with holly and cut cake in the background.

    Ingredients

    Christmas cake ingredients, dried apricots, mixed dried fruit, pitted dates, brown sugar, self raising flour, orange juice, butter, ground all spice, ground cinnamon, ground ginger, eggs, brandy.

    Dried fruit: this recipe uses mixed dried fruit including sultanas, currents, raisins and mixed peel.

    Dates: add a lovely richness to this cake. You can replace it with more mixed dried fruit if you prefer.

    Dried apricots: give some extra tang to this recipe. You replace it with more mixed dried fruit if you prefer, or add some glace cherries.

    Orange juice: I use orange juice from a freshly squeezed orange in this recipe. You can use regular orange juice instead if you like.

    Butter: I use unsalted butter in this recipe.

    Brown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar for a richer caramel flavor.

    Self-raising flour: white self-raising flour is best for this recipe, I haven't tried it with wholemeal flour. You could also use all-purpose flour mixed with baking powder if you prefer to make your own.

    Mixed spice: ground mixed spice helps add to the flavor of this recipe.

    Cinnamon: ground cinnamon is a traditional spice to add to this fruit cake.

    Ginger: ground ginger adds some lovely warmth to this recipe.

    Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.

    Decorations:

    Apricot jam: gives this cake a lovely shiny glaze and flavor without marzipan icing.

    Brandy: helps preserve the cake and keep it nice and moist.

    Blanched almonds: or almonds without skins are an easy and pretty way of decorating this cake. You can blanch your own almonds by soaking skinned almonds in hot water, cooling and peeling them yourself. Cheaper but a lot more time-consuming! (I peeled a Lot of almonds as a kid!).

    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background.

    How to make old fashioned fruit cake

    chopping apricots into small pieces.
    chopping pitted dates into small pieces.
    measuring cinnamon.
    measuring out all spice.

    Chop the apricots and dates into small pieces. Measure the allspice, cinnamon and ginger.

    Hot tip: to save on save on washing up you can add the rest of the ingredients for the cake directly to the cooled, boild fruit make. If you are going to do this make sure your pot is big enough to allow for this.

    adding mixed dried fruit to pot on stove.
    adding chopped dried apricots to pot on stove.
    adding chopped dates to pot on stove.
    adding brown sugar to pot on stove.
    adding butter to pot on stove.
    adding spice mix to pot on stove.
    adding orange juice to pot on stove.
    stirring cake mix in pot on stove.

    Add the mixed dried fruit, chopped dates and apricots, brown sugar, butter, spice mix and orange juice to a large pot.

    Heat on low and stir until butter melts and sugar dissolves. Increase to medium-high heat and bring to the boil. Reduce heat and simmer for five minutes, stirring occasionally.

    Turn off the heat and allow it to cool completely, for about two hours.

    tracing cake tin shape onto baking paper with a pen.
    cutting out traced cake tin circle.
    measuring circumference of cake tin with a teatowl.
    measuring foil against tea towel.
    greasing cake tin with butter and a pastry brush.
    gently pushing foil into sides of greased cake tin.
    lightly greasing foil
    cake tin double lined with foil and baking paper.

    Line your cake tin with foil first, then parchment paper, brushing on some extra butter between the layers to help them stick and stay in place. This will help stop the cake from drying out and is better for storage. If you are going to store the cake for later leave plenty of overhang up the sides, which helps with wrapping and storage.

    Move the oven tray in your oven so there is enough height for the lined cake tin. Preheat oven to 335°F (170°C) (fan forced).

    lightly beating eggs in bowl.
    adding brandy to beaten eggs.
    adding egg and brandy mix to cooled cake mix in pot.
    adding flour to cake mix in pot.

    Lightly beat eggs in a separate bowl, add brandy if using. Add eggs, brandy and flour to the cake mix in the pot. Mix well and pour into the lined cake tin.

    adding cake mix to lined cake tin.
    decorating cake with blanched almonds in a circular pattern.

    Use blanched almonds to decorate the cake top. I like to make a pretty circular pattern.

    Bake in the oven for one hour or until starting to go brown on top and a skewer inserted into the cake comes out clean. Remove from oven and allow to cool for a few minutes.

    Hot tip: this recipe was made in a fan forced oven at sea level. All oven can vary, so adjust them temperature and baking time as needed for your oven and location.

    pouring brandy over cooked cake.
    glazing cake.

    While the cake is still warm pour one shot of brandy over the cake. Mix the apricot jam and brandy together in a bowl. Brush liberally over the cake with a pastry brush. Allow the cake to cool completely.

    How to serve

    Side view of slice of old fashioned fruit cake, on a Christmas serviette, with holly and cut cake in the background.

    To serve this easy Christmas cake unwrap, or partially upwrap the cake from foil and baking paper, slice and enjoy! If you are serving after a Christmas dinner you can wrap some pretty Christmas ribbon around it for a stunning centerpiece.

    Perfect to serve after a Christmas feast, as part of a festive dessert bar or when friends and family pop over during the festive season.

    How to store

    This homemade fruit cake will store well for up to a month if left wrapped in the original baking paper and foil it was baked in and wrapped in some extra foil and baking paper. Store in a cool, dry place.

    Once unwrapped it should still keep for at least two weeks, so you can eat it over the Christmas season.

    How to transport

    If you are making this fruit cake to take for Christmas or a festive party I recommend the following:

    • Make the cake at least the day beforehand so it has time to cool completely before transporting.
    • Leave the cake in its tin for transport, simply fold the overhanging parchment paper and foil down over the top. Pack any decorations such as festive ribbons separately.
    • Once at your destination remove the cake from the tin and carefully peel off the foil and parchment paper.
    • Wrap in a pretty Christmas ribbon and add some festive touches such as a bow or other festive decorations.

    Tips for success and frequently asked questions

    Is this fruit cake the same as a Christmas cake?

    In many parts of the world yes, Christmas cake is the same as fruit cake. Fruit cake is made with dried fruit, nuts and spices. They are served as Christmas cakes and wedding cakes.

    Fruit cake can sometimes be eaten at other times of the year but rich, moist, heavy fruit cakes are typically eaten at Christmas.

    Can I make this without alcohol?

    Yes you can. Your cake may not be quite as moist or last quite as long if you do this.

    Can I make this with a different alcohol?

    Yes you can replace the brandy with a different spirit. Some good alternatives would be spiced rum, whiskey or sherry.

    Do I need to 'feed' this fruit cake?

    You can but it works perfectly well without it.
    If you do want to, the cake can be fed by peeling back the baking paper and brushing the top and sides with alcohol such as brandy. Rewrap and store in a cool, dark place. Repeat about once a week until Christmas.

    When should you make a Christmas cake?

    Whenever you want to. Any time from the day of eating to up to a month before Christmas. Making Christmas cake this far in advance gives the cake time to mature and develop a denser, less crumbly texture.

    If you run short of time you can however make this Christmas cake at short notice. I have eaten this cake within a few days of baking and up to four weeks after. If making it at the last minute just make sure it has enough time to cool completely before slicing.

    Either way it has been delicious.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    More yummy Christmas dessert recipes!

    Why not try making

    • Ice cream Christmas pudding
    • Gingerbread men
    • White Christmas
    • Gingerbread ice cream

    Remember to subscribe to the Keep Calm and Eat Ice Cream newsletter and follow me on Pinterest or Facebook for more delicious recipes to tempt your taste buds!

    Top down view of old fashioned fruit cake decorated with almonds with a sprig of holly on top, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star on the sides.

    Put any photos of your delicious creations on socials? Remember to tag @keep_calm_and_eat_icecream on Insta so I can see your delicious creations!

    Have you made this recipe? Please leave a star rating and comment below 🙂 It helps other people find the recipe so they can share the deliciousness!

    📋 Recipe

    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background.

    Old fashioned fruit cake

    Author: Sarah Brooks
    This old fashioned fruit cake is my great-grandmother's recipe. Made without marzipan its a simple and deliocus Christmas cake the whole family will love.
    4.67 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert, Snack
    Cuisine Austalian, British
    Servings 12 slices, approx.
    Calories 648 kcal

    Equipment

    • 1 x 8 inch cake tin

    Ingredients

    • Extra Butter or margarine to grease the cake tin
    • 2 and â…“ cups (12 oz /340gms) Dried fruit mix
    • ½ cup (70gms) Chopped dates
    • â…“ cup (65gms) Dried apricots
    • ½ cup (125mls) Orange juice
    • 2 sticks plus one table spoon (250gms) Butter or margarine
    • ¾ cup (165gms) Tightly packed brown sugar
    • 1 teaspoon Mixed spice
    • 1 teaspoon Ground cinnamon
    • 1 teaspoon Ground ginger
    • 1 tablespoon (15mls) Brandy
    • 3 large Eggs
    • 2 cups (300gms) Self raising flour
    • 1 cup (110 gms) Whole blanched almonds

    Decorations

    • 1 shot (30mls) Brandy
    • ½ tablespoon (7.5mls) Brandy
    • 2 tablespoons Apricot jam

    Instructions
     

    • Chop apricots and dates into small pieces.
    • Combine dried fruit, dates, apricots, brown sugar, orange juice, butter, mixed spice, cinnamon and ginger to a large saucepan.
    • Stir over a low head until butter melts and sugar dissolves.
    • Increase heat and bring to boil. Reduce heat and simmer for five minutes, stirring occasionally.
    • Remove from heat, cover and allow to cool completely, about two to three hours.
    • Pre-heat oven to 335°F (170°C) (fan forced).
    • Heavily grease and line an 8 inch square or round cake tin with butter or margarine, then line with foil, then baking paper, allowing plenty of overhang.
    • Lightly beat eggs.
    • Add eggs, self raising flour and brandy if using to cold boiled fruit mix and mix well.
    • Pour cake mix into prepared cake tin. Decorate with blanched almonds in a pretty circlar pattern.
    • Bake in the oven for one hour. The cake will be cooked when its starting to go a lovely golden brown color on top and a skewer will come out clean when inserted.
    • Pour one shot of brandy over the cake while it is still warm.
    • Mix half a tablespoon of brandy with the apricot jam and brush over cake while still warm.
    • Allow to cool completely and you're done! To serve remove from the tin and add a pretty festive ribbon. Or check the recipe notes below for tips on storing this cake if making it in advance of Christmas day or your festive event.

    Notes

    Ingredients:
    Brandy: is optional, but adds flavor and helps preserve the cake.  You can leave it out if you prefer.
    Orange juice: you can juice some oranges for the orange juice if you don't want to buy a whole bottle just for this recipe.
    Apricots and dates: add extra flavor, but you can replace these with extra dried mixed fruit to simplify the recipe.  
    Blanched almonds: it's much simpler to buy them blanched (i.e. without the skins) but they are more expensive than almonds with the skins on. 
    You can blanch your own by adding the almonds to boiling water for one minute, drain and rinse with cold water, then gently squeeze each almond to remove the skin.  It will take some time but it is cheaper. 
    Decoration:
    This boiled fruit cake is decorated with simple almonds and lovely shinney glaze.  You could ice this cake with marzipan and/or fondant if you prefer.  
    Storage: 
    To store the whole cake: leave it in the baking paper and foil it was baked in.  Add an extra layer of baking paper to the top, and wrap the whole thing in extra foil, pressing down firming to ensure the cake is well wrapped.    Store in a cool, dark place for up to a month.
    No need to 'feed' the cake with alcohol, but you can if you want to.
    To store the cut cake: in an airtight container for up to two weeks.

    Nutrition

    Calories: 648kcalCarbohydrates: 92gProtein: 13gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 155mgPotassium: 692mgFiber: 9gSugar: 50gVitamin A: 814IUVitamin C: 6mgCalcium: 163mgIron: 3mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: Christmas cake, traditional fruit cake
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    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background and text overlay, old fashioned fruit cake and KCAEIC.

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    Comments

      4.67 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Sylvie says

      December 08, 2020 at 9:47 pm

      5 stars
      Hmmm those shiny and crunchy almonds on top - makes me wanna jump in and grab a slice!

      Reply
      • Sarah Brooks says

        December 10, 2020 at 7:50 am

        Thanks Sylvie. I don't think this one is going to last until Christmas, hubby and the kids have already been steeling slices 😀

        Reply
    2. Sarah says

      December 08, 2020 at 10:41 pm

      5 stars
      I love how simple it is to make your own fruit cake for Christmas, yet not enough people try it! Love the presentation of yours and the almonds on top. Such a cute idea. 🙂

      Reply
      • Sarah Brooks says

        December 10, 2020 at 7:50 am

        Thanks Sarah. The almonds were always my favorite bit as a child 🙂

        Reply
    3. Jesse-Gabriel says

      December 12, 2020 at 5:30 pm

      5 stars
      Dein Früchte Kuchen sieht sooo lecker aus, muss ich ganz schnell nach backen, vielen Dank, danke auch für die Gramm Angaben!
      Viele Grüße,
      Jesse-Gabriel aus Berlin

      Reply
      • Sarah Brooks says

        December 13, 2020 at 8:26 am

        Danke Jesse, du bist willkommen. Froh, dass dir das Rezept gefällt 🙂

        Reply
    Old fashioned fruit cake decorated with almonds, with a red ribbon wrapped around it, on a gold plate, with holly decorations and a Christmas star in the background and text overlay, old fashioned fruit cake and KCAEIC.
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    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

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