Moist, spiced Christmas Cake with dried fruit, molasses, nuts, and citrus zest—better the next day, just like every good holiday tradition.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every family has that one dish that makes the holidays feel… official. For us, it was always Christmas Cake. I remember being a kid, running through my grandma’s kitchen while she had a pot of dried fruit bubbling away in molasses and sugar. To me, it smelled like cinnamon and cloves got married in December and invited the whole spice rack to the party.
I’ll be real—I wasn’t the biggest fan back then. I mean, what six-year-old gets excited about prunes? I wanted frosted sugar cookies shaped like reindeer, not a slice of “cake” that looked suspiciously healthy. But funny enough, the older I got, the more I realized the cake wasn’t about the raisins or the nuts. It was about the ritual. Watching my grandma stir the batter with that giant spoon, waiting while the house filled with warm spice, then finally tasting that first slice the next day—it’s what Christmas felt like. And honestly? These days, I crave it more than the cookies.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Christmas Cake Recipe?
Okay, let’s just address the elephant in the room: fruit cake gets a bad rap. The joke’s always that it’s heavy enough to use as a doorstop or gets passed around as a re-gift. But this Christmas Cake? It’s not that cake. It’s moist, packed with flavor, and has just the right balance between sweet fruit, warm spice, and bright citrus. The pecans add a little crunch so it doesn’t feel one-note, and the molasses gives it this deep, almost smoky sweetness. And here’s the kicker—it actually tastes better after sitting overnight. I know, sounds like a weird magic trick, but trust me, letting it rest brings everything together.
Ingredient Notes:
Here’s the lineup (and my two cents on each):
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Dried Fruit – I used raisins, dates, prunes, and cranberries. But honestly? If you’ve got dried cherries or figs, throw them in. This isn’t strict—use what you love.
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Spices – Cinnamon, nutmeg, ginger, cloves, cardamom, allspice… basically, the “holiday candle” section at Target.
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Nuts – I go with pecans because they remind me of my grandpa’s pecan pie, but walnuts will do fine. Or skip the nuts if you’re not a fan.
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Molasses – The secret ingredient that makes this taste like actual Christmas. Deep, rich, slightly smoky.
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Butter & Brown Sugar – Can’t bake without them. They make everything tender and just sweet enough.
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Citrus Zest – Orange and lemon zest keep the cake from being too heavy. It’s like a little sparkle in every bite.
How To Make Christmas Cake?
Step 1 – Fruit first.
Simmer your dried fruit with brown sugar, molasses, and water for a few minutes. Then let it sit for about 45 minutes to cool and plump up. This part makes your kitchen smell so festive you’ll wish you had people over just to brag.
Step 2 – Make the batter.
In a big mixing bowl, combine flour, baking powder, salt, and spices. Add the eggs one by one, beating after each. Stir in butter, vanilla, and your citrus zest. Don’t worry if the batter feels thick—that’s exactly how it should be.
Step 3 – Bring it all together.
Drain your fruit (no one wants soggy cake) and fold it into the batter. Preheat your oven to 325°F and grease up your loaf pan.
Step 4 – Bake.
Pour the batter in, smooth out the top, and bake for 70–85 minutes. Check with a toothpick—it should come out clean when it’s ready. Let it cool completely before unwrapping your masterpiece.
Step 5 – The secret overnight trick.
Here’s where the magic happens. Wrap the cooled cake and let it rest in the fridge overnight. I swear it somehow transforms—flavors deepen, textures mellow out, and suddenly you’ve got the cake that could win over even the “I don’t like fruit cake” crowd.
Storage Options:
One of the perks of Christmas Cake is how well it keeps. Wrapped tightly, it stays good in the fridge for up to a week. You can also freeze it for a couple of months if you want to get ahead of the holiday madness. Pro tip: freeze it uncut, then slice after thawing—it keeps the texture better.
Variations and Substitutions:
Want to mix it up? Here are a few easy swaps:
Want To Save This Recipe?
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Boozy Upgrade – Replace the water with rum or brandy when simmering the fruit. Instant holiday cheer.
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Fruit Twist – Add dried cherries, apricots, or figs for a little variety.
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Nut-Free – Skip the nuts and you’ll still have plenty of flavor.
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Extra Spice – Like a little more warmth? Add extra ginger or cardamom.
What to Serve with Christmas Cake?
Sure, it’s delicious on its own, but pair it with the right thing and you’ve got magic:
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Coffee or Tea – Strong coffee or spiced tea balances the sweetness.
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Eggnog – It doesn’t get more festive than this combo.
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Whipped Cream or Clotted Cream – Rich, soft, and perfect against the dense cake.
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Cheese (yes, cheese!) – A slice of sharp cheddar or brie with fruit cake is one of those odd pairings that actually works.
Frequently Asked Questions:
Can I use frozen fruit?
Not really. Frozen fruit adds too much liquid. Stick with dried fruit for the best results.
Does it really taste better the next day?
Absolutely. Letting it rest deepens the flavors. It’s worth the wait.
Can I make this ahead of Christmas?
Yes! In fact, it’s meant to be made ahead. Bake it, wrap it, and let it sit until you’re ready to slice.
And there you have it—Christmas Cake that’s rich, spiced, and a little nostalgic. It’s the kind of recipe that makes you feel connected to every Christmas past, even if you’re just eating it in sweatpants on the couch.
So… are you team fruit cake, or have you been avoiding it until now? Maybe this version will change your mind.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Cake
Ingredients
Cake:
- 1 cup raisins
- ⅔ cup dates
- 1 ¼ cups prunes
- 1 ¼ cups dried cranberries
- ½ cup pecans chopped (or walnuts)
- 1 ¾ cups all-purpose flour
- 1 cup unsalted butter
- ½ cup brown sugar
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup water
- Zest of 1 orange
- Zest of 1 lemon
- Assorted spices: cardamom, nutmeg, cloves, ginger (to taste)
- 2 large eggs
Instructions
Prepare the fruit mixture
- In a saucepan, combine the raisins, dates, prunes, cranberries, brown sugar, molasses, and water. Bring to a boil, then reduce to a simmer for 3–4 minutes. Remove from heat and allow the mixture to cool completely for approximately 45 minutes.
Prepare the batter
- In a large mixing bowl, combine flour, baking powder, salt, cinnamon, allspice, and additional spices as desired. Add the butter and beat until incorporated. Incorporate the eggs one at a time, mixing well after each addition. Stir in the lemon zest and orange zest.
Incorporate the fruit
- Drain the cooled fruit mixture thoroughly and fold it into the prepared batter until evenly distributed.
Bake the cake
- Preheat the oven to 325°F (160°C). Grease a loaf pan generously with butter or non-stick spray. Transfer the batter into the pan, smoothing the surface evenly. Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool and rest
- Allow the cake to cool in the pan before transferring it to a wire rack. Once completely cooled, wrap the cake tightly in plastic wrap and refrigerate overnight before serving. This resting period enhances the depth of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
