Christmas Fruit Cake with Brandy (Kerst Cake)

There’s no better way to celebrate the holiday season than with a classic Christmas Fruit Cake soaked in brandy. This traditional recipe combines plump dried fruits, fragrant spices, and a touch of brandy for a deep, rich flavor that gets better with time.

Whether you’re serving it at a festive dinner, gifting it to loved ones, or enjoying it with a warm cup of tea, this cake embodies the warmth and joy of Christmas in every slice.

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Why You’ll Love This Recipe

• Traditional and timeless: Inspired by classic Dutch and British holiday baking.
• Rich flavor: The blend of dried fruits, nuts, and brandy creates a luxurious depth.
• Make-ahead dessert: Improves with age — the longer it rests, the better it tastes.
• Perfect holiday gift: Elegant, festive, and beautifully aromatic.

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Ingredients

For the Fruit Mixture:

• 2 cups mixed dried fruit (raisins, currants, sultanas, chopped dates, and cherries)
• ½ cup mixed candied peel
• ½ cup brandy (plus extra for brushing)
• 1 medium orange, zest and juice

For the Cake Batter:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 1 ½ cups all-purpose flour
• ½ cup almond flour (optional, for richness)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup chopped nuts (walnuts or almonds)

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Instructions

1. Prepare the Fruit Soak:
   Combine dried fruits, candied peel, orange zest, orange juice, and brandy in a bowl. Cover and let soak overnight (or up to 48 hours) to plump the fruit and deepen flavor.
2. Preheat and Prepare Pan:
   Preheat oven to 150°C / 300°F. Line a 20 cm (8-inch) round cake pan with parchment paper.
3. Make the Batter:
   In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition.
4. Mix the Dry Ingredients:
   In a separate bowl, whisk flour, almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Combine:
   Add dry ingredients to the butter mixture and mix until combined. Fold in the soaked fruits (with remaining brandy) and chopped nuts.
6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
7. Cool and Soak:
   Let the cake cool completely in the pan. Brush the top with a tablespoon of brandy, then wrap tightly in parchment and foil. Store in an airtight container.
8. Feed the Cake (Optional):
   For deeper flavor, brush with a little brandy every week leading up to Christmas.

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Tips for Success

• Soak fruits well — it’s the key to a moist, flavorful cake.
• Don’t overbake — check for doneness after 2 hours.
• Store in a cool, dark place and “feed” weekly with brandy for best results.
• Add marzipan or fondant icing for a traditional finish.

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Variations

• Alcohol-free: Replace brandy with orange juice or apple cider.
• Mini versions: Make smaller loaves or muffins for edible gifts.
• Nut-free: Omit nuts and add extra fruit if preferred.

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Storage

Wrap tightly in parchment and foil, then store in an airtight tin for up to 3 months. The flavor improves as it ages.

For longer storage, refrigerate or freeze for up to 6 months.

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FAQs

Can I make this cake ahead of Christmas?
Yes — it’s best made several weeks before the holidays to allow the flavors to mature.

Do I have to use brandy?
No. You can use rum, whisky, or fruit juice for a non-alcoholic version.

Why feed the cake with brandy?
It keeps the cake moist, enhances flavor, and helps preserve it naturally.