There’s something truly magical about the rich, warm scent of dried fruits and spices mingling together in the oven. This Festive Cherry Fruit Cake Recipe is my go-to for holiday gatherings—packed with bursts of cherry sweetness and a cozy blend of spices, it’s a crowd-pleaser you’ll want to make year after year.

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’m hooked on this Festive Cherry Fruit Cake Recipe because it balances moist fruitiness with a tender crumb unlike any other. Plus, it’s an all-in-one festive treat that’s easy enough for a home baker but impressive enough for guests.

Deep Fruit Flavor: Soaking the fruit and cherries in cherry brandy makes every bite burst with boozy sweetness.
Warm Spices: Cinnamon, mixed spice, and allspice add cozy layers that evoke that classic Christmas cake vibe.
Easy Prep: I love how this recipe is straightforward—no complicated steps, just good ingredients mixed and baked to perfection.
Great for Gifting: Wrapped in parchment and foil, it keeps well and even develops deeper flavor over time.

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 is carefully chosen to bring out rich texture and flavor. Here’s a little insight into why they deserve a spot on your shopping list.

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: The foundation for buttery richness—unsalted lets you control the salt levels perfectly.
Light brown muscovado sugar: Adds deep molasses flavor that complements the fruit beautifully.
Mixed dried fruit: A medley of raisins, sultanas, and currants gives classic fruit cake texture and sweetness.
Glacé cherries: Chopped for bursts of bright cherry flavor and festive color.
Dried cranberries: The tartness balances the sweetness of other fruits and adds variety.
Orange zest and juice: Adds fresh citrus notes that lighten up the dense fruit mixture.
Lemon zest: A subtle zing that brightens the cake’s flavor.
Cherry brandy: The secret ingredient—soaks into the fruit and cake, adding moisture and that unmistakable festive kick.
Ground almonds: Adds a lovely moist texture and a nutty undertone while keeping the cake tender.
Large eggs: Bind everything together and help the cake rise beautifully.
Plain (all-purpose) flour: The base of the cake batter giving structure without heaviness.
Baking powder: Helps the cake lift just enough, so it’s neither dense nor too airy.
Ground mixed spice, cinnamon, and allspice: A warming spice trio that transforms the aroma and flavor into something holiday-worthy.

📝

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

Honestly, I find this Festive Cherry Fruit Cake Recipe a perfect base for some fun twists. Whether you add extra nuts or switch up the fruit, it’s easy to make it uniquely yours.

Variation: I sometimes swap half the cherry brandy for dark rum to deepen the flavor—gives the cake a richer character I adore.
Nut boost: Try adding chopped walnuts or pecans for a crunchy surprise that contrasts beautifully with the moist cake.
Alcohol-free version: Replace cherry brandy with black cherry juice and increase the orange juice for a fruity twist without the booziness.
Extra zest: Add a teaspoon of ginger or a splash of vanilla extract for a twist on the spice profile.

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

Step 1: Simmer the Fruits and Cherries

Start by adding the butter, muscovado sugar, mixed dried fruit, chopped glacé cherries, cranberries, orange zest and juice, lemon zest, and almost all the cherry brandy to a large saucepan. Heat gently until you see gentle bubbles—not a rolling boil—and then turn the heat right down and let it simmer for 10 minutes. Stir every now and then to keep the mixture from sticking. This step softens the fruit and lets the flavors mingle beautifully. Then, remove it from heat and let it cool for about 30 minutes—you don’t want to add eggs to hot fruit or they’ll scramble!

Step 2: Prep Your Cake Tin Like a Pro

While your fruit cools, preheat your oven to 150°C (300°F fan). Next up, line a 20cm (8-inch) springform cake tin: I like to line the sides first, cutting the parchment so it rises about 2 inches above the tin’s edges. Then cut a circle for the base and press it in snugly. This setup helps the cake rise evenly and makes removing it a breeze later on.

Step 3: Mix in Almonds and Eggs

Once your fruit mixture is only slightly warm, stir in the ground almonds—they add a lovely texture contrast and moistness. Then fold in the lightly whisked eggs. I find adding the eggs gently is key to keeping the batter smooth and aerated without overmixing.

Step 4: Add Dry Ingredients & Bake

Next, sift together the flour, baking powder, and spices. Fold these dry ingredients into your fruit mixture, mixing just until everything’s combined—you want to avoid overworking the batter to keep it tender. Pour the batter into your lined tin and smooth the top with the back of a spoon. Pop it in the oven for 45 minutes, then reduce the temp to 140°C (275°F fan) and bake for another 1 to 1.5 hours, until the cake is a deep dark brown and a skewer poked in comes out clean. If your cake starts to brown too much on top, just cover with foil—that’s saved me more than once!

Step 5: Feed the Cake

When it’s out of the oven and still hot, quickly poke 10-12 holes across the top of the cake with a skewer, then pour the reserved cherry brandy over. This step is what keeps the cake moist and gives it that lovely boozy depth. Let the cake cool completely in the tin, then wrap it tightly in two layers of baking parchment and two layers of foil. Store it in an airtight container at room temperature. I love feeding it with 1-2 tablespoons of cherry brandy every week—it really matures the flavor.

Top Tip

Over the years, I’ve learned the secret to an irresistible Festive Cherry Fruit Cake Recipe is patience and careful handling. The more you nurture it (feeding and wrapping properly), the better it tastes.

Steady Simmer: Don’t rush the fruit soaking; the gentle simmer unlocks rich flavors without toughening the fruit.
Proper Lining: Lining your tin with parchment that extends above the edges makes cake removal and rising easier.
Weekly Feeding: Feeding the cake cherry brandy weekly keeps it moist and intensifies flavors—patience really pays off.
Foil Tenting: If your cake browns too fast, foil tent to avoid bitter burnt spots.

How to Serve Festive Cherry Fruit Cake Recipe

Garnishes

I usually keep garnishing simple with lightly toasted almonds scattered on top or a dusting of flaky icing sugar for that snowy holiday look. Sometimes, I add a few whole glacé cherries for a festive pop of color.

Side Dishes

This cake sings with a dollop of clotted cream or a spoonful of tangy brandy butter. For drinks, a cup of spiced tea or a rich mulled wine pairs beautifully and sets the mood for cozy conversations.

Creative Ways to Present

For special occasions, I like to wrap the cake in festive cloth or tissue paper tied with a ribbon—making it a beautiful gift as well as dessert. Another idea is to serve slices on a wooden board surrounded by fresh holly and cinnamon sticks to heighten the holiday vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled and wrapped tightly in parchment and foil, this cake keeps brilliantly at room temperature for months. I store mine in an airtight container in a cool cupboard away from direct light. It’s amazing how the flavors deepen over time!

Freezing

I’ve frozen this cake wrapped exactly as you would for storage, and it freezes beautifully for up to a year. When ready to use, just thaw it fully at room temp over a day or two before decorating or slicing.

Reheating

I usually enjoy this cake at room temperature for the best flavor, but if you prefer it warm, a quick 10-15 second zap in the microwave works wonders. Avoid overheating, or it may dry out.

Frequently Asked Questions:

Can I use other types of alcohol instead of cherry brandy?

Absolutely! Dark rum or whiskey both work beautifully and add their own depth of flavor. You can even use a fruit liqueur that you like, or substitute fruit juice for an alcohol-free cake.

How long does the Festive Cherry Fruit Cake keep fresh?

If kept properly wrapped and fed with brandy, this cake can last up to 4-5 months at room temperature, developing richer flavors as it ages.

Can I bake this cake in a different sized tin?

Yes! A 20cm (8 inch) tin is ideal, but you can use a 23cm (9 inch) one — the cake will be a bit shorter but still delicious. Adjust baking time slightly if needed, and keep an eye on the cake’s color.

Why do I need to poke holes and feed the cake with brandy?

Poking holes allows the brandy to penetrate deep into the cake, keeping it moist and boosting the flavor over time. Regular feeding enhances the taste and helps preserve the cake during storage.

Final Thoughts

This Festive Cherry Fruit Cake Recipe holds a special place on my holiday table every year. It’s a little project that rewards you with so much warmth and tradition wrapped in every bite. I can’t wait for you to try it, share it, and make it a part of your celebrations as well—it truly is the heart of festive baking in my kitchen.