Martha Stewart Christmas Fruit Cake

This Martha Stewart Christmas Fruit Cake is a rich and fruity recipe, which uses dried mixed fruit and cherry brandy. It’s a classic, foolproof holiday cake, ready in about 3 hours and 5 minutes.

Martha Stewart Christmas Cake Ingredients

• 175 g (3/4 cup) unsalted butter, chopped
• 210 g (1 packed cup) light brown muscovado sugar
• 400 g (2 2/3 cups) mixed dried fruit
• 200 g (1 cup) glacé cherries, roughly chopped
• 100 g (1 cup) dried cranberries
• Zest and juice of 1 orange
• Zest of 1 lemon
• 120 ml (1/2 cup) cherry brandy
• 85 g (1/2 cup) ground almonds (coarsely ground)
• 3 large eggs, lightly whisked
• 200 g (1 2/3 cups) plain (all-purpose) flour
• 1/2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice

To feed the cake:

• Cherry brandy (1-2 tbsp per week)

How To Make Martha Stewart Christmas Fruit Cake

1. Simmer the fruit mix: Add butter, sugar, dried fruits, zest and juice, and all but 4 tbsp of the cherry brandy to a large saucepan. Heat on medium until bubbling, then simmer for 10 minutes. Let cool for 30 minutes.
2. Prep the oven and pan: Preheat oven to 150°C/300°F (fan). Line a 20cm (8-inch) springform round cake tin with parchment, allowing a 2-inch overhang.
3. Mix in almonds and eggs: Stir ground almonds into the cooled fruit mixture. Add whisked eggs and mix.
4. Fold in dry ingredients: Add flour, baking powder, and spices. Fold gently until combined.
5. Bake the cake: Pour mixture into the pan, smooth the top, and bake at 150°C/300°F for 45 minutes. Reduce heat to 140°C/275°F and bake another 1 to 1.5 hours. Cover with foil if browning too fast. Cake is done when a skewer comes out clean.
6. Soak the cake: While hot, poke 10-12 holes in the cake and pour over the reserved 4 tbsp cherry brandy.
7. Cool and store: Let cool in the tin, then wrap in baking parchment and foil. Store in an airtight container.
8. Feed weekly: Add 1-2 tbsp cherry brandy weekly until a few days before icing.

Recipe Tips

• How long before Christmas should I bake this? Bake 4-6 weeks ahead for best flavor, feeding weekly with cherry brandy.
• What’s the best alcohol to use? Cherry brandy gives a fruity depth, but dark rum or whisky also work.
• Can I skip the alcohol? Yes, use orange juice to soak the cake instead.
• How to keep the cake moist? Wrap tightly and feed regularly with brandy.
• Do I need to ice this cake? No, it’s delicious on its own, but traditional marzipan and royal icing work great too.

What To Serve With Christmas Fruit Cake

This rich fruitcake is perfect with holiday favorites like:

• Hot tea or mulled wine
• Vanilla ice cream or custard
• A slice of sharp cheddar cheese
• Fresh fruit like figs or pears

How To Store Christmas Fruit Cake

Room temperature: Wrap in baking parchment and foil, then store in an airtight container for up to 2 months.

Freeze: Wrap well and freeze for up to 6 months. Thaw overnight in the fridge.

Christmas Fruit Cake Nutrition Facts

• Calories: 378 kcal
• Carbohydrates: 59g
• Sugar: 43g
• Fat: 12g
• Saturated Fat: 6g
• Protein: 3g
• Cholesterol: 54mg
• Sodium: 41mg
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

How often should I feed the cake with brandy?
Feed with 1-2 tablespoons weekly until a few days before decorating.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I add nuts to the cake?
Yes, add chopped pecans or walnuts with the dried fruit.

What is the best way to line the cake tin?
Line the sides with parchment extended above the tin and press a circle into the base.

How do I know when the cake is fully baked?
Insert a skewer—if it comes out clean, it’s done.

Try More Recipes:

• Martha Stewart Christmas Cake
• Martha Stewart Chocolate Zucchini Cake
• Martha Stewart Chocolate Truffle Cake