Christmas Fruitcake Bundt

Name: Christmas Fruitcake Bundt
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar; 3 large eggs; 1/4 cup brandy or rum; 1/2 cup orange juice; 1 cup golden raisins; 1 cup dark raisins; 3/4 cup dried cranberries; 3/4 cup chopped dried apricots; 1/2 cup candied cherries, halved; 1 cup chopped pecans or walnuts; Zest of 1 orange; Zest of 1 lemon

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Picture this: you're about to create the most gorgeous Christmas fruitcake bundt that'll make everyone forget every dry, dense fruitcake they've ever had. This isn't your grandma's hockey puck – this is a moist, fragrant masterpiece packed with jewel-toned fruits that glisten like little edible ornaments. As you fold in the rum-soaked raisins and candied cherries, your kitchen fills with warm cinnamon and nutmeg – pure holiday magic. The bundt pan gives it that stunning shape, and when you turn it out, revealing that golden-brown crust studded with colorful fruits, you'll feel like a baking champion. Drizzle it with a simple glaze or dust with powdered sugar, and watch it become the star of your holiday table. Trust me, this is the cake that converts fruitcake skeptics into believers!

By chris

Updated on Fri, 12 Dec 2025 02:06:20 GMT

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Main recipe image showcasing the final dish — Golden brown Christmas fruitcake bundt studded with colorful candied fruits and nuts, dusted with powdered sugar | lonerecipes.com

I first encountered true fruitcake magic at a British Christmas market in London about eight years ago. A small bakery stall was selling slices of their family recipe fruitcake, and I was skeptical – I'd only known the dry, overly sweet versions from grocery stores. But one bite changed everything. The cake was incredibly moist, packed with rum-soaked fruits that burst with flavor, and the spices were perfectly balanced. I begged for the recipe and spent months adapting it to create this bundt version. What makes this recipe special is the preparation: soaking the dried fruits in brandy overnight ensures they're plump and flavorful, not chewy or dry. The bundt pan shape isn't just beautiful – it helps the cake bake more evenly and creates more of that gorgeous caramelized crust everyone fights over. The combination of golden and dark raisins, tart cranberries, sweet apricots, and those glossy candied cherries creates a stunning mosaic effect when you slice into it. The warm spices – cinnamon, nutmeg, and cloves – make your whole house smell like Christmas. This isn't just a cake; it's an edible celebration of the holiday season.

Why I love this recipe

I love this recipe because it completely transformed my relationship with fruitcake and converted countless skeptics in my life. There's something deeply satisfying about making a cake that improves with age – the flavors meld and deepen over several days, making it perfect for advance holiday baking. I love that it's a recipe steeped in tradition yet feels modern and approachable with the bundt pan presentation. The process itself is therapeutic: soaking the fruits, creaming the butter and sugar, folding in all those jewel-toned ingredients. It's like wrapping little presents into your batter. This cake also makes the most thoughtful homemade gift – wrapped in parchment and tied with ribbon, it says "I spent time thinking of you." But honestly, what I love most is watching people's faces when they try it. That moment of surprise when they realize fruitcake can actually be delicious is priceless. It's become my signature holiday contribution, and friends actually request it now. This recipe proves that with quality ingredients, proper technique, and a little love, even the most maligned dessert can become a showstopper.

What You Need From Your Kitchen

Dried Fruits: Soak overnight in brandy or rum until plump and flavorful, then drain excess liquid before folding into batter
Unsalted Butter: Bring to room temperature and cream with brown sugar until light and fluffy for proper texture
Eggs: Use at room temperature and add one at a time, beating well after each addition to create a smooth emulsion
All-Purpose Flour: Whisk with spices and leavening agents, then add in three parts alternating with orange juice
Chopped Nuts: Fold gently into the batter along with soaked fruits for even distribution throughout the cake
Citrus Zest: Finely grate orange and lemon zest and beat into the butter mixture for bright, aromatic flavor
Brown Sugar: Cream with butter until pale and fluffy to create a tender, moist crumb and rich caramel notes

Let's Make These Together

Soak Your Fruits Overnight: The night before baking, combine all your dried fruits and candied cherries in a large bowl. Pour brandy or rum over them, toss to coat, cover, and let them soak at room temperature. This crucial step plumps the fruits and infuses them with rich flavor, ensuring your cake is moist and never dry. If you're really pressed for time, you can get away with 4 hours, but overnight is ideal for the best results.
Prepare Pan and Dry Ingredients: Preheat your oven to 325°F and take your time properly greasing every nook and cranny of your bundt pan – this is your insurance policy for a clean release later. Dust with flour and tap out the excess. In a separate bowl, whisk together all your dry ingredients including the warming holiday spices. Having everything measured and ready makes the mixing process smooth and stress-free.
Cream Butter and Build Batter: Beat your softened butter and brown sugar until it's light, fluffy, and almost cloud-like – this takes a good 3-4 minutes and creates the tender structure of your cake. Add eggs one at a time, then beat in your citrus zests for that bright, fresh note. Alternate adding your flour mixture and orange juice in batches, mixing gently just until combined to avoid developing too much gluten which can make the cake tough.
Fold In Fruits and Bake: This is where the magic happens – gently fold your brandy-soaked fruits and chopped nuts into the batter using a spatula, making sure everything is evenly distributed. Pour into your prepared bundt pan, smooth the top, and bake for 70-80 minutes until golden and a skewer comes out with just a few moist crumbs. Let cool for 15-20 minutes before the big reveal – inverting onto your serving plate!

Additional recipe photo showing texture and details — Classic Christmas bundt cake loaded with raisins, cranberries, apricots, and warm spices | lonerecipes.com

Switch Things Up

I'll never forget the first time I made this bundt version instead of the traditional loaf. It was two weeks before Christmas, and I was determined to change my family's mind about fruitcake. I soaked the fruits in brandy overnight, and the next morning, my kitchen smelled like a fancy bakery. As I mixed the batter, I couldn't resist sneaking a few rum-soaked raisins – absolutely divine. When I pulled that golden bundt from the oven, even my skeptical teenagers came running. The shape alone made it look so much more appealing than the typical dense brick. I dusted it with powdered sugar and placed it on my grandmother's vintage cake stand. That year, we actually finished the entire cake before New Year's – a family first! Now it's become our Christmas Eve tradition, and I always make two: one for us and one for gift-giving.

Perfect Pairings

This Christmas Fruitcake Bundt pairs beautifully with a variety of holiday beverages and accompaniments. Serve it with a hot cup of spiced chai tea, rich coffee with a splash of Irish cream, or a glass of dessert wine like Port or Sherry. For an extra-special presentation, serve slices with a dollop of brandy butter, vanilla bean ice cream, or freshly whipped cream lightly flavored with rum. The cake also complements a cheese board featuring aged cheddar, creamy Brie, or tangy blue cheese. For a festive brunch, pair it with scrambled eggs and crispy bacon for a sweet-savory combination that'll delight your guests.

Step-by-step preparation photo — Festive holiday fruitcake bundt with jewel-toned dried fruits, pecans, and a beautiful golden crust | lonerecipes.com

Frequently Asked Questions

→ Can I make this cake alcohol-free?: Absolutely! You can substitute the brandy or rum with orange juice, apple juice, or even strong brewed tea for soaking the fruits. The cake will still be delicious and moist, though it will have a slightly different flavor profile. You might also want to add an extra teaspoon of vanilla extract to enhance the overall flavor.
→ How far in advance can I make this fruitcake?: This is one of the best things about fruitcake – it actually improves with age! You can make it up to 2-3 weeks in advance. Wrap it tightly in plastic wrap and store at room temperature, or refrigerate for up to a month. Some bakers even brush the cake with additional brandy every few days for extra moisture and depth of flavor. Just bring it to room temperature before serving.
→ Why did my cake stick to the bundt pan?: The most common reasons are not greasing the pan thoroughly enough (make sure to get every groove and the center tube), or letting the cake cool too long in the pan before inverting. You should invert the cake after 15-20 minutes of cooling – any longer and it may stick. Using a baking spray specifically designed for baking also helps ensure clean release.
→ Can I substitute different dried fruits?: Definitely! This recipe is very flexible. You can use any combination of dried fruits you enjoy – try dried figs, dates, prunes, dried mango, or dried pineapple. Just maintain the same total volume of fruit (about 4 cups total). You can also adjust the ratio of nuts, or leave them out entirely if you have allergies, though the cake will be slightly less rich.
→ How should I store leftover fruitcake?: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to a month or freeze for up to 3 months. If freezing, wrap tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving. The cake actually stays moist for weeks due to the high fruit content and the soaking process.
→ Can I use a different pan if I don't have a bundt pan?: Yes, you can bake this in two 9x5-inch loaf pans instead. Divide the batter evenly between the greased and floured pans and bake at the same temperature (325°F) for about 55-65 minutes, or until a skewer comes out with just a few moist crumbs. You can also use a 10-inch tube pan. The bundt pan does create that beautiful presentation, but the flavor will be just as wonderful in any pan you choose!

Conclusion

This Classic Christmas Fruitcake Bundt is everything a holiday cake should be – beautifully festive, wonderfully aromatic, and absolutely delicious. Unlike traditional dense fruitcakes, this bundt version offers a tender, moist crumb that perfectly balances the sweetness of candied fruits with warm holiday spices. It's a recipe that brings people together, creates lasting memories, and fills your home with the irresistible scents of the season. Whether you're serving it at Christmas dinner or wrapping it up as a homemade gift, this fruitcake is sure to spread joy and become a cherished tradition.

Christmas Fruitcake Bundt

A moist, richly spiced bundt cake loaded with candied fruits, nuts, and a hint of brandy - perfect for holiday celebrations and gift-giving.

Prep Time

30 Minutes

Cook Time

75 Minutes

Total Time

105 Minutes

By: chris

Category:

Difficulty: intermediate

Cuisine: British

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Nut-containing, Egg-containing, Dairy

Ingredients

012 cups all-purpose flour

021 teaspoon baking powder

031/2 teaspoon baking soda

041 teaspoon ground cinnamon

051/2 teaspoon ground nutmeg

061/4 teaspoon ground cloves

071/2 teaspoon salt

083/4 cup unsalted butter, softened

091 cup brown sugar

103 large eggs

111/4 cup brandy or rum

121/2 cup orange juice

131 cup golden raisins

141 cup dark raisins

153/4 cup dried cranberries

163/4 cup chopped dried apricots

171/2 cup candied cherries, halved

181 cup chopped pecans or walnuts

19Zest of 1 orange

20Zest of 1 lemon

Instructions

Step 01

In a large bowl, combine the golden raisins, dark raisins, dried cranberries, chopped apricots, and halved candied cherries. Pour the brandy or rum over the fruit mixture and toss well to coat. Cover the bowl with plastic wrap and let the fruits soak overnight at room temperature, or for at least 4 hours if you're short on time. This soaking process plumps up the dried fruits and infuses them with rich flavor, preventing them from being dry or chewy in the finished cake.

Step 02

Preheat your oven to 325°F (165°C). Generously grease a 10-inch bundt pan with butter or baking spray, making sure to get into all the crevices and grooves. Dust the greased pan lightly with flour, tapping out any excess – this ensures your beautiful cake will release cleanly. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. Set this dry mixture aside.

Step 03

In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium-high speed for about 3-4 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy. Beat in the orange zest and lemon zest until evenly distributed throughout the batter.

Step 04

With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the orange juice, beginning and ending with the flour mixture. Mix just until combined after each addition – don't overmix or your cake will be tough. The batter should be thick but smooth. Drain any excess liquid from the soaked fruits (if there is any), then gently fold the soaked fruit mixture and chopped nuts into the batter using a large spatula or wooden spoon, making sure the fruits and nuts are evenly distributed throughout.

Step 05

Pour the thick batter into your prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake in the preheated oven for 70-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with just a few moist crumbs (not wet batter). The top should be golden brown and spring back lightly when touched. If the top is browning too quickly, tent it loosely with aluminum foil for the last 20 minutes of baking.

Step 06

Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15-20 minutes – no longer or it might stick. Run a thin knife or offset spatula around the edges and center tube to loosen the cake. Place a serving plate or cake stand over the bundt pan, then carefully invert both together. Gently lift off the pan – your beautiful bundt should release perfectly. Allow the cake to cool completely on the wire rack before glazing or dusting with powdered sugar. For best flavor, wrap the cooled cake tightly in plastic wrap and let it rest for 24 hours before serving – the flavors will develop and meld beautifully.

Notes

Soaking the dried fruits overnight in brandy or rum is crucial for achieving a moist cake. Don't skip this step – it makes all the difference between a dry fruitcake and a beautifully tender one.
Properly greasing and flouring your bundt pan is essential. Use butter or a baking spray specifically designed for baking, and make sure to get into every groove and crevice to ensure clean release.
Don't overbake the cake. Check for doneness at 70 minutes – the cake should be golden brown and a skewer should come out with a few moist crumbs, not completely clean. Overbaking will result in a dry cake.
Let the cake cool in the pan for only 15-20 minutes before inverting. If you wait too long, the cake may stick to the pan. If you invert too early, the cake might break apart.
This cake actually improves with age. Wrap it tightly and store it at room temperature for up to 2 weeks, or refrigerate for up to a month. You can also brush it with additional brandy every few days for extra moisture and flavor.
For a festive finish, dust the cooled cake generously with powdered sugar, drizzle with a simple glaze made from powdered sugar and orange juice, or brush with warmed apricot jam for a glossy finish.