Name: Fruit and Nut Christmas Cake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 10
Cuisine: British
Ingredients: 800g mixed dried fruit (sultanas, raisins, currents); 600ml chocolate milk; 300g pecan nuts; 6 tbsp Scotch (or Irish) Whiskey (or Brandy as alternative); 1 tsp Nutmeg; 2 tsp Cinnamon; 500g self-raising flour

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Fruit and nut Christmas Cake

Bring festive cheer to your holiday table with this Fruit and Nut Christmas Cake – a perfect blend of warm spices and rich tastes. It has a unique twist: the dried mixed fruit is soaked overnight in chocolate milk.

Combined with a hint of whisky (or brandy), nutmeg, and cinnamon, this cake is moist, delicious and perfect for sharing with family and friends. If you love a traditional fruitcake but want something with a special twist, this recipe will be a holiday favourite for years to come!

fruit and nut cake ingredients — Ingredients

Christmas Cake

Ah, the good old Christmas cake. Normally a dense, boozy, fruit-studded confection that has graced holiday tables for centuries. But let’s be honest—this is the Marmite of desserts. You either love it or avoid it like an over-enthusiastic relative at a family gathering.

Christmas cake is an institution, as heavy with history as it is with fruit. Its origins date back to medieval England, where dried fruits and nuts were seen as rare luxuries. Fast forward to today, and we’re still force-feeding ourselves enough raisins and sultanas to put a fruit market out of business.

But let’s not be too quick to judge. After all, what other cake can confidently linger in the pantry for months (or years even…we were still eating my first wedding cake after 10 years!)?

It’s sturdy. It’s reliable. It is like the great-aunt of desserts—soaked in sherry and wearing a coat that’s definitely seen better days, yet somehow always welcome.

For the true enthusiasts of Christmas cake, the ritual of Christmas cake starts in October, when fruit gets drowned in brandy. Then, there’s the ceremonial feeding—carefully spooning alcohol over it for weeks. By Christmas, your cake is as tipsy as Uncle Larry after his third mulled wine.

This Christmas Cake recipe

This Fruit and Nut Christmas Cake is a bit different. It is not as boozy and combines the tradition of fruitcake with a fun, modern twist. The chocolate milk-soaked fruits bring richness, while the spices and nuts add depth and texture. Perfect for family gatherings or as a festive homemade gift, this cake will quickly become a holiday tradition.

If you make this cake be sure to share your experience and leave a review – I’d love to hear how your family enjoyed this holiday favourite!

If you fancy something a bit lighter, you may want to try my Butter Sponge Cake Recipe.

How to make a Christmas Fruit and Nut cake

Yield: 10

Fruit and Nut Christmas Cake

A fruit and nut cake Christmas cake that is so easy to make and with very few ingredients.

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Ingredients

800g mixed dried fruit (sultanas, raisins, currents)
600ml chocolate milk
300g pecan nuts
6 tbsp Scotch (or Irish) Whiskey (or Brandy as alternative)
1 tsp Nutmeg
2 tsp Cinnamon
500g self-raising flour

Instructions

Soak the dried fruit overnight in the chocolate milk and whiskey in the fridge.
The next day mix in the remaining ingredients and mix well.
Pre-heat the oven to 180C. Place the mixture in a cake tin and put in the oven for about 70-80 minutes or until the inside of the cake has cooked.

Notes

Soak Overnight for Best Results: Allow the dried fruits to soak for at least 12 hours to absorb the chocolate milk and whisky for a rich, moist cake.
Chop Nuts Evenly: Ensure all nuts are roughly the same size for even distribution and a smooth texture.
Adjust the Whisky: If baking for kids, skip the whisky or use orange juice instead for a non-alcoholic version.
Check for Doneness: Use a skewer or toothpick to test the center of the cake – it should come out clean.
Add a Festive Topping: Dust with powdered sugar and garnish with fresh cranberries for a Xmas-inspired look.

Substitutions or variations

Vary the Nuts: Use hazelnuts, cashews, or macadamia nuts for a different flavour.
Spice It Up: Add a pinch of ground ginger or cloves for extra warmth.
Dairy-Free: Use almond or oat milk instead of chocolate milk

Storage

Store in grease-proof paper in tin foil to keep it fresh for days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 635Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 8mgSodium: 653mgCarbohydrates: 100gFiber: 11gSugar: 48gProtein: 12g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.