Christmas Fruitcake with Dried Fruits
Soft, moist, and delicious - a winter fairy tale with a cup of tea! Christmas fruitcake with dried fruits fills the year’s main holiday with the aromas of homemade baking. With a beautiful filling and a dusting of powdered sugar, it also decorates the festive table!
Updated : 05 February, 2026
Easy
About 30 min.
Ingredients
2
Chicken eggs
150 grams
Sugar
100 grams
Butter
120 grams
Wheat flour
1 teaspoon
Baking powder
2 grams
Vanilla sugar
100 grams
Dried fruits
50 grams
Walnut
2 teaspoon
Cognac
1 tablespoon
Honey
50 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients according to the list. Take the butter and eggs out of the fridge ahead of time so they come to room temperature and the butter softens. The standard dried-fruit mix for this cake usually includes prunes, dried apricots, and raisins, but you can change it. Besides walnuts, you can also use other nuts (peanuts, almonds) for an even richer flavor.
Step 2
Rinse the dried fruits well under running water and remove any debris. Pour hot water over them in a bowl and leave for 15 minutes. Drain. Cut the prunes and dried apricots into small pieces.
Step 3
Put the dried fruits back into the bowl and pour in a small amount of cognac or rum. Leave for a couple of hours to soak. If you want to make the cake without alcohol, use strong black tea, orange juice, or apple juice instead.
Step 4
Rinse the nuts, dry them in the microwave or in a dry skillet, then chop them with a blender or crush with a rolling pin.
Step 5
Cut the butter into cubes, add the honey and sugar, and beat with a mixer until smooth. Add the eggs and beat again until uniform. Add the vanilla, most of the sifted flour, and the baking powder. Mix until you get a thick, smooth batter. You may need a little more or less flour.
Step 6
Add the soaked dried fruits (with the cognac/rum) and the chopped nuts to the batter. Mix so they’re evenly distributed. Preheat the oven to 170°C / 340°F.
Step 7
Line a baking pan with parchment paper brushed with butter. Transfer the batter to the pan. Spread the batter slightly from the center toward the sides, making a shallow groove down the middle so the cake doesn’t rise too much in the center and crack.
Step 8
Bake the cake for about 40 minutes. Check doneness with a wooden toothpick - it should come out dry. Let the cake cool in the pan. Remove the Christmas cake from the oven and serve only when it has cooled completely. Merry Christmas!
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