There's something truly magical about the aroma of warm spices mingling with sweet cherries, nuts, and dried fruit filling your kitchen. This Festive Cherry Fruit Cake Recipe is a classic with a beautiful twist—rich, moist, and bursting with holiday cheer in every bite.

A round fruit cake with a dark brown, textured top filled with bits of dried fruit, resting on white parchment paper over a wire rack. The sides of the cake are thick and evenly baked with a deep brown color. Around the cake on a white marbled surface, there are scattered cake crumbs and small wooden star-shaped decorations. To the right side, there is a small stack of dried orange slices with vivid orange edges and a rich yellow center. A golden spoon with a bit of red liquid is placed on the left edge. The background is dark, making the cake and decorations stand out clearly. Photo 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 Festive Cherry Fruit Cake Recipe
Top Tip
How to Serve Festive Cherry Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Cherry Fruit Cake Recipe

Why You'll Love This Recipe

I’ve been making this festive fruit cake for years, and it never fails to become the star of the dessert table. It’s just the perfect balance of fruity sweetness and spicy warmth, plus the cherry brandy soak adds a lovely depth that keeps it moist and full of flavor for weeks.

Deep, rich flavor: The combination of dried fruits, cherries, and warm spices creates a classic holiday taste you can’t resist.
Beautifully moist texture: Soaking the fruit in cherry brandy and the slow bake helps keep the cake melt-in-your-mouth tender.
Long-lasting and sliceable: It stores wonderfully, so you can prepare it well in advance and keep feeding it brandy for festive flair.
Customizable flair: You can tweak the fruits or spices to suit your taste or dietary needs without losing that special festive feel.

A single round dark brown fruit cake with a rough texture and visible raisins sits on white parchment paper on a wire rack on a white marbled surface. Above the cake, a gold spoon pours a thin stream of glossy syrup onto the cake’s top. To the right, there are several round slices of dried orange with bright orange and pale yellow colors. Small wooden star-shaped cutouts and cake crumbs are scattered near the front left on the white marbled surface. The background is dark, highlighting the cake and syrup. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Festive Cherry Fruit Cake Recipe plays an important role: the mix of dried fruits gives a chewy, sweet base, while the spices add that signature holiday warmth. Knowing a little about each will help you shop smart and bake with confidence.

Flat lay of a small pile of chopped unsalted butter, a mound of light brown muscovado sugar, a heap of mixed dried fruit with raisins and sultanas, a small white ceramic bowl filled with roughly chopped bright red glacé cherries, a small white ceramic bowl with dried cranberries, fresh whole orange and lemon with part of the orange and lemon zest finely grated beside them, a small white ceramic bowl holding deep red cherry brandy liquid, a small heap of coarsely ground almonds, three whole brown eggs with clean shells, a small pile of plain all-purpose flour, and small piles of ground mixed spice, ground cinnamon, and ground allspice each carefully separated and neat, all placed 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 bring ingredients together into a moist crumb without overwhelming sweetness.
Light brown muscovado sugar: Adds deep molasses notes that enhance the fruit flavors.
Mixed dried fruit: A classic combination of raisins, sultanas, and currents adds natural sweetness and texture.
Glacé cherries: Roughly chopped to spread fruity bursts and that celebratory pop of red.
Dried cranberries: For a bit of tartness that balances the sweetness and brightens the flavor.
Orange and lemon zest & juice: These fresh citrus hits lift the cake, cutting through the richness.
Cherry brandy: The secret to keeping it moist and infused with boozy warmth.
Ground almonds: Coarsely ground to add a subtly crunchy texture and nutty flavor, without becoming powdery.
Large eggs: Bind everything together while adding lightness to the dense fruit batter.
Plain (all-purpose) flour: The base that holds the cake, balanced with baking powder for a gentle rise.
Mixed spice, cinnamon, allspice: Traditional holiday spices that create an inviting aroma and well-rounded flavor.

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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

One of the things I love most about this Festive Cherry Fruit Cake Recipe is how easy it is to adapt. Whether you want to swap the cherries for candied peel or use whiskey instead of brandy, it’s your cake—make it as unique as you like!

Variation: I once replaced dried cranberries with chopped dried apricots for a softer, sweeter twist that was a hit at my holiday party.
Dietary tweaks: For a gluten-free version, try using a gluten-free flour blend—just be mindful of the texture.
Alcohol-free option: You can soak the fruit in unsweetened fruit juice instead of brandy for a kid-friendly version.

Step-by-Step: How I Make Festive Cherry Fruit Cake Recipe

Step 1: Gently Heat Your Fruit and Butter

Start by adding the butter, brown sugar, mixed dried fruit, chopped glacé cherries, dried cranberries, orange and lemon zest, juice, and most of the cherry brandy into a large saucepan. Heat over medium until the mixture just bubbles gently, then reduce to a simmer and cook for 10 minutes, stirring occasionally. This softens the fruit and infuses it with those boozy, citrusy flavors. Just be patient here—this step really sets the flavor foundation.

Step 2: Cool and Mix In the Almonds and Eggs

Remove the saucepan from heat and let the fruit mixture cool for about 30 minutes until it's just warm. Then, stir in the ground almonds followed by the lightly whisked eggs. This helps to evenly distribute the nuts and ensures the eggs don’t cook when added, keeping your batter smooth and perfectly combined.

Step 3: Fold in Flour, Spices, and Baking Powder

Next, sift together plain flour, baking powder, mixed spice, cinnamon, and allspice. Gently fold this dry mixture into your fruit and egg batter until just combined. Avoid overmixing here—your goal is a tender cake, and overworking the flour can lead to toughness.

Step 4: Bake Low and Slow

Line an 8-inch springform tin with baking parchment, making sure the paper extends about 2 inches above the sides—that extra height prevents overflow. Spoon your batter in, smooth the top with the back of a spoon, then bake at 150°C (300°F fan) for 45 minutes. After that, reduce the oven temperature to 140°C (275°F fan) and bake for another 1 to 1.5 hours. Keep an eye on the top—if it starts to get too dark, tent with foil. Your cake is done when it’s rich brown and a skewer inserted comes out clean.

Step 5: Feed the Cake and Let It Mature

While still hot, poke 10-12 holes all over the cake with a skewer and pour the reserved 4 tablespoons of cherry brandy over the top. Let it cool completely in the tin, then wrap it snugly in double baking parchment and foil and store in an airtight container at room temperature. Don’t forget to “feed” it 1-2 tablespoons of brandy once a week until you’re ready to decorate or enjoy—it’s this soaking that keeps it moist and intensifies the flavors!

Top Tip

From my experience, a slow and gentle bake is the secret to a perfect festive cake. It lets the fruit soften evenly without drying out the crumb. Plus, feeding the cake with cherry brandy at least weekly really transforms it from a simple cake into something truly special.

Be patient with cooling: Always allow the fruit mixture to cool before adding eggs to avoid them scrambling.
Foil tenting: Watch your cake, and cover it loosely with foil if it’s browning too quickly.
Feeding brandy: Don’t skip this step—it keeps the cake juicy and adds a lovely boozy warmth.
Choosing the tin: Use a good quality springform tin lined high enough to contain your rising batter.

How to Serve Festive Cherry Fruit Cake Recipe

festive cherry cake - Serving Suggestion

Garnishes

I love topping my festive fruit cake with a dusting of icing sugar or rolling it in marzipan for classic charm before icing. If you want something simpler, a few whole glacé cherries or a sprinkle of toasted almonds on top look so pretty and give a bit of crunch.

Side Dishes

This cake pairs perfectly with a dollop of whipped cream, mascarpone, or even a scoop of vanilla ice cream. For a festive touch, try serving it alongside mulled wine or a warm cup of spiced tea—it’s a cozy combo during chilly holiday evenings.

Creative Ways to Present

I’ve made mini versions of this fruit cake as edible holiday gifts—baked in little tins and wrapped with rustic ribbon. For a party, stacking a few smaller cakes layered with frosting creates a charming centerpiece that guests adore.

Make Ahead and Storage

Storing Leftovers

Once your festive cherry fruit cake is wrapped properly in parchment and foil, it keeps beautifully at room temperature. I store mine in an airtight container in a cool, dark cupboard—this helps the cake continue maturing. Leftovers stay moist and tasty for months, which means more delicious slices long after Christmas.

Freezing

I’ve also frozen this cake wrapped tightly in parchment and foil. It freezes well for up to a year—just thaw it at room temperature for a day before icing or serving. Freezing is great if you want to bake ahead and save time when the holiday season kicks in.

Reheating

I usually enjoy this cake at room temperature, but if you want to warm it up a little, pop a slice in the microwave for 10-15 seconds. Warmed slightly, it brings out the fruit and brandy aromas even more, making it even more comforting.

Frequently Asked Questions:

Can I make this Festive Cherry Fruit Cake Recipe without alcohol?

Absolutely! You can substitute the cherry brandy with fruit juice, such as apple or grape juice. The cake won’t have that boozy depth, but it will still be moist and delicious. Just soak the fruit in juice overnight for best results.

How long does this fruit cake need to mature before eating?

For the best flavor and texture, I recommend feeding your cake with brandy weekly and letting it mature for at least 2-3 weeks. The longer it sits, the more the flavors develop and the moistness intensifies. Some people even prepare theirs 2-3 months ahead of time!

Can I make this cake in a different size or shape of tin?

Yes! A 20cm round tin works perfectly, but I’ve also used a 23cm round or a 17.75x17.75cm square tin. Just keep an eye on baking times—a larger or shallower cake may bake a bit faster or slower, so test it with a skewer. Adjust the lining height as needed to avoid overflow.

What is the best way to store leftover fruit cake?

Wrap leftovers tightly in double layers of baking parchment and foil, then keep in an airtight container at room temperature away from sunlight. Feeding with brandy weekly will maintain moisture and flavor. You can also freeze well-wrapped cake for up to a year for longer storage.

Final Thoughts

This Festive Cherry Fruit Cake Recipe isn’t just a dessert; it’s a tradition I treasure deeply. The way its rich fruitiness, warm spices, and boozy notes come together is something I look forward to year after year. Trust me, once you make this cake and start the ritual of feeding it brandy, it becomes more than just a treat—it’s a heartwarming holiday experience you’ll want to share and repeat.