Christmas Cake

Traditional Christmas Fruit Cake With a Twist

This Christmas fruit cake is made from candied tropical fruit and soaked in rum which gives it a moist texture and delicious flavor. A staple of our family's holiday traditions.
Course Dessert
Cuisine British
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 2 loaves
Calories 2745kcal



  • 2 cups sweetened shredded coconut
  • cups dried papayas chopped
  • cups dried mangoes chopped
  • cups candied pineapple chopped
  • 1 cup golden raisins carefully checked to remove any little stems
  • 1 cup red glace cherries halved
  • 1 cup rum
  • 2 cups blanched almonds slivered
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 3 eggs


Prepare The Fruit

  • Chop the fruit.
  • In a large bowl, combine coconut, papayas, mangoes, pineapple, raisins, cherries, and ½ cup of the rum.
  • Cover and let stand for 1 day, stirring occasionally.

Prepare The Oven

  • Set a shallow pan on the bottom rack of the oven and pour in enough water to come halfway up the sides.
  • Preheat oven to 250 deg. F.

Cut Parchment Paper To Fit The Pans

  • Cut 4 pieces of parchment paper that are large enough to wrap up the sides of the loaf pans
  • Center the loaf pan in the middle of the parchment paper.
  • Draw the bottom of the pan onto the parchment paper.
  • Fold the paper around the lines you drew
  • Make a cut in each one of the edges along the fold you made. The cut should reach almost to the first perpendicular fold line.
  • Use the parchment paper to double line the loaf pans.

Make The Fruit Cake Batter

  • Gently stir ½ cup flour into the fruit.
  • Add the almonds to the fruit mixture. Set aside.
  • Sift together 1 ½ cups flour, baking powder and salt. Set aside.
  • With electric mixer on high, cream the butter.
  • Add the sugar gradually and beat until light and fluffy. Scrape the sides of the bowl as necessary.
  • Add the eggs one at a time and beat well.
  • Fold the flour mixture into the egg mixture.
  • Now stir the cake batter into the fruit/almond mixture with a wooden spoon. It will be very stiff.
  • Pack the cake batter into the prepared loaf pans, smoothing the tops with the back of the spoon.
  • Bake in the center of the oven for 1¼ to 1½ hrs., until a toothpick inserted in center comes out clean. If the top begins to crack, shield it with foil.
  • Let cool in pans on wire rack.
  • Remove cakes from pans and peel off the parchment.
  • Soak 2 double thicknesses of 16-inch square cheesecloth in the remaining rum.
  • Poke a few holes in the cakes with a skewer (which will let the rum run into them).
  • Wrap cakes in the cheesecloth.
  • Then wrap with saran wrap and foil.
  • Refrigerate for at least 1 month, or up to 3 months


  • To avoid having a lot of left-over ingredients, buy the candied fruit at the bulk food store and take a measuring cup with you. That way you can purchase the exact amounts that you need.
  • Mix the batter only as much as you need to combine the ingredients. Over mixing will result in a tough cake.
  • If you prefer not to use alcohol to soak the fruit cake, substitute artificial rum extract


Serving: 1loaf | Calories: 2745kcal | Carbohydrates: 339.4g | Protein: 25.9g | Fat: 95g | Cholesterol: 398.7mg | Sodium: 1030.5mg | Sugar: 207.3g