Close-up of a moist Christmas fruitcake with colorful dried fruits and nuts, topped with a shiny rum glaze on a rustic wooden board with festive lights in the background.

Fruitcake with Brandy Soak

by

Moist, rich & full of flavor

This Fruitcake with Brandy Soak is a true holiday classic deeply spiced, beautifully moist, and bursting with flavor! Soaked in brandy for richness and longevity, every bite is packed with tender dried fruits, warm spices, and buttery goodness. Whether you’re making it weeks ahead to mature or baking it last-minute for Christmas, this cake delivers that nostalgic, festive taste everyone loves. From Emma’s Cake Studio, it’s the perfect blend of tradition and indulgence a fruitcake so good, it might just convert the skeptics.

Time Breakdown

  • Prep Time: 30 minutes
  • Bake Time: 1 hour 45 minutes
  • Cooling & Soak Time: 2 hours (plus optional aging)
  • Total Time: ~4 hours
  • Servings: 10–12 slices

Ingredients List

For the Fruit Mixture

  • 2 cups mixed dried fruit (raisins, currants, sultanas, cherries, apricots, or cranberries)
  • ½ cup candied peel (optional)
  • ½ cup brandy (plus extra for soaking)
  • Zest of 1 orange
  • Zest of 1 lemon

For the Cake Batter

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ cup chopped nuts (walnuts or pecans, optional)

For Soaking

  • Additional brandy or rum, for brushing and storing

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large mixing bowl
  • Hand or stand mixer
  • Measuring cups & spoons
  • 9-inch loaf pan or 8-inch round pan
  • Parchment paper
  • Cooling rack
  • Pastry brush
  • Airtight storage container (for aging or soaking)

Step-by-Step Beginner-Friendly Instructions

  1. Soak the fruit: Combine dried fruit, candied peel, citrus zest, and brandy in a bowl. Cover and soak overnight (or at least 2 hours).
  2. Preheat & prep: Preheat oven to 300°F (150°C). Line your baking pan with parchment paper, extending up the sides.
  3. Cream butter & sugar: Beat butter and brown sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each.
  4. Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and spices.
  5. Combine: Stir the dry ingredients into the wet mixture. Fold in the soaked fruits (with any remaining brandy) and nuts, mixing just until combined.
  6. Bake: Spoon batter into the prepared pan and smooth the top. Bake for 1 hour 40 minutes – 1 hour 50 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool & soak: Cool cake in the pan for 15 minutes, then transfer to a rack. Brush warm cake generously with brandy.
  8. Wrap & age (optional): Wrap in parchment and foil, and store in an airtight container. Brush with more brandy every few days for up to 3 weeks for the ultimate flavor.

Pro Tips

  • No time to age? Bake a day ahead and soak while warm you’ll still get great flavor!
  • Fruit swap: Use your favorites dried cherries, figs, or pineapple make fun twists.
  • For a non-alcoholic version: Substitute orange juice or apple cider for brandy.
  • Longer storage: Aged fruitcake lasts up to 2 months when brushed with brandy and wrapped tightly.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice3705g48g15g3g34g