Christmas Cake Recipe 800g Fruit: The Ultimate Rich and Fruity Holiday Cake
Why You’ll Love This Fruit-Packed Christmas Cake
When it comes to Christmas cakes, more fruit means more flavor, more tradition, and more of that irresistible holiday magic we all crave. This Christmas cake recipe with 800g fruit is for those who believe that a proper Christmas cake should be absolutely bursting with dried fruits, candied peels, and festive goodness in every single bite.
What makes this recipe truly special? The generous 800g of mixed fruit creates an incredibly moist, rich cake that’s packed with texture and flavor. Unlike lighter Christmas cakes, this version delivers the authentic, traditional experience your grandparents would recognize—dense, boozy, and utterly satisfying. Plus, with this much fruit, the cake stays fresh for months and actually improves with age, making it perfect for advance holiday preparation.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 45 mins | 3.5 hours | 4.25 hours | 16-20 | Intermediate |
What You’ll Need
For the 800g Fruit Mixture:
- Raisins – 250g (about 1¾ cups)
- Sultanas – 200g (about 1⅓ cups)
- Currants – 150g (about 1 cup)
- Mixed candied peel – 100g, finely chopped
- Glacé cherries – 100g, halved (rinse and dry first)
- Brandy or whiskey – 6 tablespoons (apple juice as substitute)
- Orange zest – 2 large oranges
- Lemon zest – 1 large lemon
For the Cake Base:
- Butter – 225g (1 cup), softened
- Dark brown sugar – 200g (1 cup), packed
- Large eggs – 4, at room temperature
- Plain flour – 225g (1¾ cups)
- Ground almonds – 50g (½ cup) (adds richness)
- Mixed spice – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1 teaspoon
- Ground nutmeg – ½ teaspoon
- Baking powder – ½ teaspoon
- Salt – ½ teaspoon
- Black treacle or molasses – 2 tablespoons
- Vanilla extract – 2 teaspoons
For the Topping:
- Whole blanched almonds – 2 tablespoons (optional)
- Extra brandy – for feeding (optional but recommended)
Step-by-Step Directions
1. Prepare Your Fruit Marathon
Combine all 800g of dried fruits and candied peel in a large mixing bowl. Pour over the brandy and add both citrus zests. Mix thoroughly until every piece of fruit glistens, then cover tightly with plastic wrap. Let this mixture sit for at least 4 hours, but preferably overnight or even 2-3 days for maximum flavor absorption.
Pro Tip: The longer you soak your fruit, the more intense and complex your cake flavors will be. Some bakers start this process a week before baking!
2. Set Up for Success
Preheat your oven to 275°F (140°C) – this low temperature is crucial for such a fruit-dense cake. Line a 9-inch round cake pan with parchment paper, ensuring it comes up the sides. Grease the parchment thoroughly with butter.
3. Create the Perfect Batter Base
Cream the softened butter and brown sugar until light and fluffy (6-8 minutes with an electric mixer). The mixture should be pale and increased in volume. Add eggs one at a time, beating well after each addition. Mix in the treacle and vanilla extract.
In a separate bowl, whisk together flour, ground almonds, all spices, baking powder, and salt. Gradually fold this dry mixture into the creamed butter, mixing gently until just combined. Don’t overwork the batter.
4. The Grand Fruit Integration
Add the entire 800g fruit mixture (including any soaking liquid) to your cake batter. Using a large wooden spoon, fold everything together thoroughly until the fruit is evenly distributed. The batter will be very thick and packed with fruit – this is exactly what you want.
Important: Take your time with this step. Proper distribution ensures every slice has the perfect fruit-to-cake ratio.
5. Bake Low and Patient
Transfer the mixture to your prepared pan and level the surface gently with the back of a spoon. Arrange whole almonds on top if using, pressing them lightly into the surface. Cover the entire pan with a double layer of aluminum foil.
Bake for 3 to 3½ hours, checking after 2½ hours. The cake is done when a skewer inserted into the center comes out with minimal wet batter clinging to it. The top should feel firm but give slightly when pressed.
6. Cool and Begin the Aging Process
Leave the cake in the pan for 30 minutes, then turn out onto a wire rack to cool completely. Once completely cool, wrap in parchment paper, then plastic wrap, then aluminum foil. Store in an airtight container in a cool, dry place.
How to Serve Your 800g Fruit Christmas Cake
This incredibly rich cake demands thoughtful serving to let its complex flavors shine:
Traditional presentation: Cut into thin slices (this cake is very rich!) and serve with a small glass of sherry or port. The alcohol complements the fruit beauties perfectly.
Modern approach: Pair with vanilla ice cream or mascarpone cheese to balance the intense fruit flavors. A drizzle of honey adds extra luxury.
Festive styling: Dust with powdered sugar and top with fresh rosemary sprigs and cranberries for a winter wonderland effect that requires no advanced decorating skills.
Special occasion service: For Christmas Day, warm slices slightly in the microwave (10-15 seconds) to enhance the aromatic spices and make the cake even more fragrant.
Expert Tips for Success
Fruit preparation matters: Rinse glacé cherries in warm water and pat completely dry before using. This prevents them from sinking to the bottom and creating color bleeding.
The feeding ritual: Once a week, unwrap your cake and brush the surface with 1-2 tablespoons of brandy or whiskey. This traditional technique keeps the cake moist and develops incredible depth of flavor over time.
Storage perfection: This 800g fruit cake can be stored for up to 6 months when properly wrapped. Keep it in a cool, dry place but never refrigerate, as this can make it go stale faster.
Weight distribution: Because this cake contains so much fruit, use a cake pan with sturdy sides to prevent bulging during baking. A springform pan can be helpful for easy removal.
Doneness testing: With such a dense, fruit-heavy cake, rely more on timing and gentle pressure testing than skewer tests. The center should feel firm but still have a slight give when pressed.
Advance planning: Make this cake at least 2 weeks before serving, but 4-6 weeks ahead is even better. The flavors continue developing and mellowing throughout storage.
Common Questions
Why does this recipe use 800g of fruit specifically?
This ratio creates the perfect balance between cake structure and fruit content. It’s enough fruit to create that authentic, traditional Christmas cake experience without compromising the cake’s ability to hold together when sliced.
Can I substitute different fruits in the 800g mixture?
Absolutely! Maintain the total 800g weight but feel free to add dried apricots, dates, figs, or prunes. Traditional combinations work best, but personal preferences can be accommodated as long as you keep similar moisture levels.
How do I know if I’ve soaked the fruit long enough?
Well-soaked fruit should be plump, aromatic, and have absorbed most of the liquid. If there’s still a lot of liquid pooling at the bottom after 24 hours, either add a bit more fruit or drain slightly before mixing into the batter.
What’s the difference between this and smaller fruit Christmas cakes?
The 800g fruit content creates a much denser, richer cake with more complex flavors. It stays moist longer, ages better, and provides that authentic “traditional Christmas cake” experience that lighter versions can’t match.
Can I make this cake alcohol-free?
Yes, replace the brandy with strong black tea, apple juice, or orange juice. While the flavor profile will be different, you’ll still get a delicious, fruit-packed cake. Consider adding an extra teaspoon of vanilla extract to compensate for flavor depth.
How thin should I slice this cake?
Because of the high fruit content, this cake is very rich. Slices should be about ½ inch thick – any thicker can be overwhelming. A sharp knife works best for clean cuts through all that fruit.
Final Thoughts
This Christmas cake recipe with 800g fruit represents everything magnificent about traditional holiday baking. It’s a commitment – to time, to patience, and to the beautiful process of creating something truly special that gets better with age. The generous fruit content means every bite is a celebration of flavors, textures, and festive tradition.
What makes this recipe truly rewarding is how it connects us to generations of bakers who understood that the best Christmas cakes aren’t rushed. They’re crafted with care, aged with patience, and shared with love. The 800g of fruit isn’t just an ingredient measurement – it’s a promise of the rich, authentic experience waiting in every slice.
Whether you’re reviving a family tradition or starting fresh, this fruit-packed masterpiece will become the centerpiece of your holiday celebrations for years to come. So embrace the process, enjoy the incredible aromas filling your kitchen, and get ready to create something truly memorable. Your future self (and everyone at your Christmas table) will thank you for choosing to go big with fruit!
