An easy-to-make fruit cake with mixed dried fruit like cranberries, currants, and raisins. A fruit cake recipe without alcohol.
A classic Christmas fruit cake, the English style is indeed a nice kind of cake to have for the holidays. If it wasn't this huge drawback of having to make it so much in advance and then think about wrapping and unwrapping it, soaking it with brandy again and again over the course of several weeks or even months.
And then the alcohol, I don't mind it, I have had a classic fruit cake with brandy and found it delicious, but it would not do for the kids...
So I am glad for this delicious and easy fruit cake recipe, using no alcohol at all and needing no soaking times or wrapping paper.
Table of contents
Fruit cake recipe with mixed fruit
As mentioned above I have had a classic English fruit cake before, I didn't bake it myself though. What I did bake was a huge wedding cake, which used a Jamaican fruit cake as a base. It was a really massive cake, not only in appearance but also in taste and use of ingredients.
Lots of (rather expensive) ingredients, quite a lot of work, and lots of alcohol. Although I liked the cake, I did rather think you could mainly taste the sweetness and the alcohol in it. Dense, heavy, and full of dried fruit and brandy.
Good, but not something I would bake for my family.
So, I wanted to come up with a lighter version of the classic fruit cake, lighter in any sense: lighter in texture, lighter in sugar, lighter in alcohol, and lighter for the purse as well.
This non-alcoholic Christmas cake meets all my requirements. It has a much lighter crumb, it contains no alcohol at all, only a fair amount of sugar, and less dried fruit than the original and due to the lack of alcohol and the use of less dried fruit, it is not as expensive anymore either.
Check out another delicious Christmas cake, this Last-Minute Mincemeat Cake. Or the Pumpkin Fruitcake.
Ingredients
Dried fruit:
- I used a mixture of cranberries, currants, and raisins or sultanas to make the dried fruit cake. Keep the raisins or sultanas no matter what, they are mandatory and they are the cheapest dried fruit you could possibly buy for this fruit cake recipe.
- Otherwise, you could play a little with the sorts of dried fruit you choose. I love to use cranberries and currants because they are tarter than other sorts of dried fruit, but you could replace them (or parts of them) with other dried fruit like apricots, a few prunes, dried cherries, or whatever you like.
Sugar:
- I used muscovado sugar to make this Christmas fruit cake, however, muscovado sugar is not easily found outside of the UK (you can find it online).
- I’ve learned that muscovado sugar is sometimes known as Barbados sugar, so you might want to check that as well.
- Muscovado is a brown, moist, and somehow spicy-tasting sugar (although there are no spices in it). It comes in a light or dark brown appearance, but I have only ever been able to buy the dark brown sort.
- When I don’t have it, I replace it with regular brown sugar. I add one tablespoon less brown sugar to the batter, adding one tablespoon of molasses instead.
- Do you have an open bag of muscovado? Try some of these recipes: Toffee Apple Cake, Butterbeer Potted Cream Recipe, Mirror Glaze Chocolate Cake, and Rock Cake Recipe.
Equipment needed:
- A small springform (or cake tin) of 20 cm/ 8 cm diameter. Although small, this is enough for a regular family and a couple of guests.
- Although lighter, the fruit cake is still mightier than a regular pound or loaf cake.
Step-by-step instructions
- This recipe is so much easier to make than the classic version of a Christmas fruit cake. Actually, all it takes is to mix the ingredients, pour them into the baking dish, and bake.
- Preheat the oven and prepare the cake tin.
- Batter: Place the soft butter, muscovado sugar, eggs, flour, all-spice, cardamom, cinnamon, and nutmeg in a large bowl. Mix well.
- Mix in the dried fruit.
- Bake in the prepared tin for 2 to 2 ¼ hours or until it's firm to the touch and a toothpick inserted in the middle comes out clean.
- Check the cake after one hour or so and loosely cover the top with a piece of aluminum foil to prevent it from getting too dark.
- Let the cake cool in the baking dish, then turn it out.
Expert tips
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- Make it in advance: Once cool wrap it in aluminum foil and keep it at room temperature.
- Ensure that the ingredients (butter, and eggs) are at room temperature. The beaten eggs and sugar will create an emulsion that traps the air in the batter.
- Cover it with fondant: When cold, glaze it with a little warmed apricot jam. Cover it with rolled marzipan (about 400 g) and rolled fondant (about 250 g).
- Decorate it with royal icing: When cold, cover it with about 250 g of royal icing.
Recipe FAQ
You can replace it with 1:1 unrefined, molasses-containing sugar like jaggery, panela, or Sucanat.
The next best thing is dark brown sugar. Use almost the same amount, replacing one tablespoon of sugar with 1 tablespoon of molasses if available.
Sure if you like it, personally I am not a fan. If you decide to add candied peel, reduce the number of glace cherries and replace that with the candied peel.
With whipped cream, clotted cream, ice cream, or a drizzle of honey or (unwhipped) double cream.
You can also serve it with cheese, for instance, Cheddar or Brie.
You can serve it immediately once it is cooled, but I prefer to make it one day in advance, wrap in aluminum foil once cooled, and serve it the next day with a cup of coffee or tea.
Keep in an airtight container at room temperature, it will keep for at least 3-4 days, probably a bit longer.
More festive recipes
Easy Fruit Cake Recipe – Non-Alcoholic Christmas Fruit Cake
Ingredients
- 250 g unsalted butter 8.8 oz/ 1 cup, soft
- 200 g muscovado sugar 7 oz/ 1 cup, Note 2
- 4 eggs
- 250 g all-purpose flour 8.8 oz/ 2 cups + 1 tablespoon
- 1 ¾ teaspoons baking powder
- ¼ teaspoon ground all-spice
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- a few gratings of fresh nutmeg
- 100 g dried cranberries 3.5 oz/ ½ cup
- 150 g dried currants 5.5 oz/ ¾ cup
- 250 g sultanas or raisins 8.8 oz/ 1 ¼ cups
- 100 g chopped glacé cherries 3.5 oz/ ½ cup, Note 3
- icing sugar optional
Instructions
- Preheat the oven to 140 degrees Celsius/ 285 degrees Fahrenheit. Butter a deep 20 cm/ 8 inch round cake tin or springform and line the bottom with baking paper.
- Batter: Place the soft butter, muscovado sugar, eggs, flour, all-spice, cardamom, cinnamon, and nutmeg in a large bowl. Mix well.
- Add cranberries, currants, sultanas or raisins, and glace cherries.
- Bake: Pour the mixture into the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to the touch and a toothpick inserted in the middle comes out clean.
- Check the cake after one hour or so and loosely cover the top with a piece of aluminum foil to prevent it from getting too dark.
- Let the cake cool in the baking dish, then turn it out.
- Serve: You can serve the Christmas fruit cake immediately, but it is even better if served the next day. Sprinkle with icing sugar before serving, if desired.
- If you make it one day in advance, let it cool completely, wrap it in aluminum foil and leave it at room temperature until the next day.
Notes
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- You can replace the muscovado sugar with brown sugar minus one tablespoon. If available, add one tablespoon molasses instead of the missing tablespoon of sugar.
- You can replace one-third or half of the glace cherries with the candied peel of your choice.
angiesrecipes says
I love this alcohol free version...less complicated and time-consuming and looks divine all the same!
Kelly | Foodtasia says
Adina, this fruit cake looks lovely! I love how you've lightened it up and taken out the alcohol. Perfect for the holidays!
Danielle Sawyer says
Hi, how long does the cake last for? I want to make for Christmas but if I make it now will it go stale?
Thanks
Danielle
Adina says
Hi Danielle, if you make it today it will be great tomorrow and all through the Christmas days. Keep it wrapped at room temperature.
pat says
very easy, I added applesauce to make it a little moister
Adina says
Thank you for your feedback, Pat. I am so glad you liked it! 🙂
Lynda Arnold says
I found the cake a little dry, how much apple sauce would you add to the recipe? I really loved the combination of cherries, raisins, sultanas and cranberries all my favorites. My 4 year old grandson who is quite fussy also ate it. Would definitely try it again if I could make the cake more moist. I did use brown sugar with treacle as I could not find muscovado sugar could this have been the reason that the cake was a little dry?
Adina says
Hi Lynda, that can be it. Muscovado has quite a "wet" appearance. Also, measuring the ingredients can be tricky if you measure with cups, too much flour can be the cause of a drier cake. Or maybe the oven temperature was too high, ovens have their own will sometimes. It is hard to say from afar. I have never added apple sauce, so I cannot say anything about that before trying myself. But I am glad you liked the taste.
salome wanjiku says
This is awesome i intend to try it with my junior baking class
Adina says
I am glad to hear it! 🙂
Mike says
Hi. I made this recipe as a test run ahead of doing it at Christmas. It was fantastic. I’ve subsequently been asked by a couple of family members to make it for them - but they each want one about half the size of this. If I was to divide this recipe into two 2lb loaf tins (the one I made in my 8” cake tin weighed nearly 3.5lb), can you advise what this would do to the oven time?
Adina says
Hi Mike, I am so happy you liked it. I think the baking time will not change considerably, if you divide the batter I suppose it will still have about the same thickness in the tin. Start checking with the toothpick after about 1 3/4 hours and keep checking until the toothpick inserted in the middle is clean. If the cakes are much flatter, then you should definitely bake them for a shorter time, start checking after about 1 hour. It is the thickness that matters most. Happy baking!
Mike says
Thanks. I did a bit of an experiment on volumes of tins, and discovered that the 8” round tin, filled to about where the cake comes to, is pretty much the same volume as a 9x5” 2lb loaf tin. So I’ve got a full recipe in an 7” tin in the oven at the moment. I’ll cut it in half before decorating. Any tips on getting a clean cut?
Adina says
Thank you for the feedback, Mike. Cutting goes well normally. Whenever I don't manage to cut something properly, I use an electric knife. I didn't try it on this fruitcake though. 🙂
Kirst says
Is this cake freezable so u can make it in advance?
Adina says
Hi Kirst. Yes, you can freeze the cake. But if you make it towards the end of the week, it will keep in the fridge as well. Just wrap it well.
Ray says
My family loved this cake, thank you Adina! Does a slice of this fruit cake actually contain 781 calories or is that a typo?
Adina says
I use a nutrition calculator included in the Recipe, I never think it is completely accurate, just more or less. I could check with a different calculator to see if there is a big difference. But I am glad you liked the cake. Actually, when it comes to cakes I never bother to count the calories myself, there are way too many anyway, I just feel bad about it, so I just ignore it. 🙂
Archana Bala says
Absolutely delicious. Best fruit cake ever. Thank you so much. Baked it for my friend's birthday. They loved it.
Adina says
So happy to hear it! Thank you very much for your nice comment.
Denise Hill says
Hi I want to try this recipe for Christmas this year 2021. Can I ice it and if so what icing would be best?
Thanks
Adina says
Hi Denise. Traditionally, you would brush it with apricot jam, cover it in marzipan, and then fondant. Other options would be buttercream or cream cheese icing.
Wilmaru says
Hi! Can you please help me. In the beginning of the recipe it says 250g unsalted butter equals 1 cup. But then it says 250g flour equals 2 cups and 1 tablespoon. Is it suppose to be 500g flour or 250g flour? Thanks a lot!
Adina says
Hi. Yes, it's right. Cup measuring is about volume, so 1 cup butter is not the same as 1 cup flour. You will need 1 cup butter and 2 cups flour. However, I strongly recommend using a scale to measure the ingredients; it's the only right way when baking. Depending on how you stuff the butter in the cup or fill the cup with flour, the quantity will be slightly different every time. For me baking with cups is like the lottery; you might get lucky, but you probably won't.
Jenette says
I just purchased a 6 inch round 3 inches deep cake tin how long would it have to bake.
Adina says
Hi Jenette. It will take longer because the batter layer will be higher/thicker, but I cannot say how much longer as I've never baked this cake in such a small tin. Bake it until it is firm to the touch and a toothpick inserted in the middle comes out clean. I would instead scale down the recipe and use only 3/4 of the ingredients.
Thana says
Hi, Can this cake 2 days before?
Adina says
Yes, you can make it 2 days before.
Susan says
Such an easy cake to make. I made it for my art club as a number of artists were painting outside at a lovely old manor house here in Dorset, UK, the feedback was that it was delicious. Sadly, I didn't feel I could cut a slice out of it to try it myself before it was delivered whole - they would have noticed! And I have been asked for the recipe, so you will have new visitors to your site I hope. Thank you 🙂
Adina says
Hi Susan. Thank you so much for the feedback, it made me very happy!
Courtney says
I noticed that the ingredient list includes baking powder but there's no instruction as to when to add it. I assume it's added with the flour etc?
Mines currently in the oven baking so we'll see how it turns out!
Adina says
Sorry that I missed that. But you did everything right.
Urvashi says
Hi Adina, I just hope you will reply.... keeping my fingers crossed. 🙂 If I want to halve the recipe and bake them in loaf pans, what size loaf pans do I need to use. TIA
Adina says
Hi. A 9-inch (22 cm) loaf pan should hold the same amount, so I guess for 1/2 the recipe, you will need something half that size. However, I have never baked anything that small, I'm afraid, so I cannot say for sure.
Vanessa says
Hi. Can I use a square cake tin instead. Will it make a difference with regards to time to bake. Also what can I substitute the cranberry with
Adina says
As long as the tin is of a similar size, you should be fine. You can replace the cranberries with any dried fruit you like; if the pieces are large, chop them.
Maria says
Amazing!!! I have tried a number of other Christmas cake recipes but this one is the best! Simple, delicious, and a time saver. I creamed the sugar and butter first and then added one egg at a time, once that was well mixed I added the flour and spices that were previously sifted together. I did not use crystalized fruit or cherries. Instead, I added golden raisins. Thank you so much for this recipe
Adina says
Thank you so much for the feedback, Maria. I am so happy you liked the fruitcake. I rarely bake another version myself, this is so easy, and everybody, including kids, can enjoy it.
Julie says
Can I soak the fruit in orange juice the day before?
Adina says
Hi Julie. I've never tested that, so I can't say how that will work.