There’s something truly magical about a rich, fruity cake soaked with cherry brandy that just sings holiday spirit in every bite. This Festive Cherry Brandy Christmas Cake Recipe is one I’ve made year after year, and it always fills my kitchen with that warm, cozy Christmas feel that you just can’t get enough of.

A round fruit cake with a dark brown, textured top filled with bits of dried fruit, resting on white parchment paper over a wire rack. The sides of the cake are thick and evenly baked with a deep brown color. Around the cake on a white marbled surface, there are scattered cake crumbs and small wooden star-shaped decorations. To the right side, there is a small stack of dried orange slices with vivid orange edges and a rich yellow center. A golden spoon with a bit of red liquid is placed on the left edge. The background is dark, making the cake and decorations stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Cherry Brandy Christmas Cake Recipe
Top Tip
How to Serve Festive Cherry Brandy Christmas Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Cherry Brandy Christmas Cake Recipe

Why You'll Love This Recipe

You’re going to adore this recipe because it perfectly balances indulgence and tradition. Whenever I’m making this cake, I’m reminded of festive gatherings with loved ones, sharing slices accompanied by stories and laughter. What’s more, it’s a fantastic bake to plan ahead — the flavor improves with time thanks to that cherry brandy soak.

Flavor Depth: The cherry brandy and mixed spices create layers of warm, rich flavors that get better over time.
Fruit Burst: Loads of dried fruits, cranberries, and glacé cherries add both sweetness and texture, making every bite a delightful surprise.
Make-Ahead Friendly: You can bake it well in advance and feed it with brandy weekly — perfect for a stress-free holiday season.
Personal Tradition: This cake has a special place in my heart as a festive staple that brings friends and family together through the holidays.

A single round dark brown fruit cake with a rough texture and visible raisins sits on white parchment paper on a wire rack on a white marbled surface. Above the cake, a gold spoon pours a thin stream of glossy syrup onto the cake’s top. To the right, there are several round slices of dried orange with bright orange and pale yellow colors. Small wooden star-shaped cutouts and cake crumbs are scattered near the front left on the white marbled surface. The background is dark, highlighting the cake and syrup. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Festive Cherry Brandy Christmas Cake Recipe plays a crucial role in creating its moist texture and deep flavor profile. I often recommend shopping for the best-quality dried fruits and good cherry brandy for the most authentic taste.

Flat lay of a small pile of chopped unsalted butter, a mound of light brown muscovado sugar, a heap of mixed dried fruit with raisins and sultanas, a small white ceramic bowl filled with roughly chopped bright red glacé cherries, a small white ceramic bowl with dried cranberries, fresh whole orange and lemon with part of the orange and lemon zest finely grated beside them, a small white ceramic bowl holding deep red cherry brandy liquid, a small heap of coarsely ground almonds, three whole brown eggs with clean shells, a small pile of plain all-purpose flour, and small piles of ground mixed spice, ground cinnamon, and ground allspice each carefully separated and neat, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides the rich, creamy fat base without any salty interference, helping the cake stay tender.
Light brown muscovado sugar: Adds a subtle molasses flavor that complements the spices and fruits beautifully.
Mixed dried fruit: The star ingredient for sweetness and chewiness, soaking up flavors and moisture.
Glacé cherries: Give a burst of bright cherry flavor and a pretty color contrast in the cake.
Dried cranberries: Their tartness balances the sweetness and adds a lovely texture.
Orange & lemon zest and juice: Fresh citrus zest brightens and lifts the rich mix to keep things vibrant.
Cherry brandy: Essential for that festive kick — also acts as a preservative to mature the cake.
Ground almonds: Adds a bit of nutty depth and moistness without grinding it too finely.
Eggs: Bind everything together and give the cake structure without making it heavy.
Plain flour: The cake’s foundation — balances the wet ingredients and creates its crumb.
Baking powder: Gives the cake a gentle lift, just enough to keep it light but dense.
Ground mixed spice, cinnamon, allspice: Classic Christmas warming spices that perfume the cake perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found the joy in making this Festive Cherry Brandy Christmas Cake Recipe truly comes alive when you tweak it to your liking. I often swap out some of the cherries for candied peel or add walnuts for an extra crunch. Don’t be afraid to experiment — that’s how the best family recipes get made!

Variation: Last year, I tried using dark rum instead of cherry brandy, which gave a deeper, richer taste — really fun to switch things up!

Step-by-Step: How I Make Festive Cherry Brandy Christmas Cake Recipe

Step 1: Soak the Fruit in Warm Goodness

Start by gently heating the butter, muscovado sugar, dried fruits, chopped glacé cherries, cranberries, and citrus zest and juice with most of the cherry brandy in a large saucepan. You’ll want to bring it to a gentle bubble before lowering the heat and letting it simmer for about 10 minutes. This softens the fruit and helps all those flavors meld beautifully. Stir occasionally so nothing sticks — it smells irresistible already, right?

Step 2: Cool and Mix the Batter

Once off the heat, let the fruit mixture cool for 30 minutes — it’s easier to handle and ensures the eggs don’t scramble when added. Then stir in the ground almonds, followed by lightly beaten eggs. Fold in the flour, baking powder, and warming spices very gently until just combined. Don’t overmix here; we want a tender crumb.

Step 3: Bake Low and Slow

Pour the batter into a lined 20cm springform cake tin and smooth the top with a spoon. Bake for 45 minutes, then lower the oven temperature and bake for another 1 to 1.5 hours. The cake should be deep brown and a skewer inserted should come out clean. Tent with foil midway if the top starts to darken too fast. Patience here is key — this slow bake keeps it moist and full of rich flavor.

Step 4: Feed the Cake and Store

While the cake is still warm, poke 10-12 holes in it with a skewer and pour the remaining cherry brandy over the top. This infusion helps keep it moist and magically enhances the flavor as it matures. Cool completely, then wrap tightly in baking parchment and foil before storing in an airtight container at room temperature.

Top Tip

From making this cake every year, here’s what I’ve learned that really makes a difference in your Festive Cherry Brandy Christmas Cake Recipe success:

Fruit Soak First: Heating the fruit with brandy and sugar softens it perfectly, avoiding dryness later on.
Don’t Rush Cooling: Let the fruit mixture cool before adding eggs to prevent curdling, which keeps your batter smooth.
Low & Slow Bake: Baking at a lower temperature for longer ensures a moist interior without burning the top.
Wrap it Up Tight: Properly wrapping and feeding with brandy weekly preserves freshness and develops those complex flavors.

How to Serve Festive Cherry Brandy Christmas Cake Recipe

Garnishes

I love topping slices of this cake with a thin layer of marzipan and royal icing for a traditional finish. You can also add a dusting of icing sugar or decorate with fresh cranberries and a sprig of rosemary for that festive look.

Side Dishes

Serve with a dollop of clotted cream or softly whipped vanilla cream. I’ve also enjoyed pairing it with a warm cup of spiced tea or mulled wine to compliment those brandy-soaked fruit flavors.

Creative Ways to Present

For special occasions, I’ve layered slices between plates of assorted cheeses, nuts, and honey for a festive dessert board. Wrapping individual cake slices in parchment and tying with ribbon makes a beautiful edible gift to share.

Make Ahead and Storage

Storing Leftovers

I store leftover cake wrapped tightly in double baking parchment and foil inside an airtight container at room temperature. Feeding with a little cherry brandy weekly keeps it moist — I’ve had slices tasting just as fresh weeks later!

Freezing

I’ve frozen the un-iced cake wrapped several times without losing any flavor or texture. Just thaw it at room temperature in its wrapping before unwrapping to prevent drying out.

Reheating

If you like your cake warm, gently heat slices in a low oven or microwave for short bursts (around 20 seconds) so they don’t dry out. This brings back that freshly baked feeling beautifully.

Frequently Asked Questions:

Can I use a different alcohol instead of cherry brandy?

Absolutely! You can substitute with other spirits like dark rum, whiskey, or even port. Just remember that the flavor profile will shift according to your choice, so choose one you enjoy.

How long can I store this Christmas cake before eating?

Stored properly wrapped and fed with brandy weekly, your cake can last for 4-5 months at room temperature, allowing the flavors to deepen beautifully over time.

Can I make this cake vegan or dairy-free?

You can! Replace butter with a plant-based alternative and use a flaxseed or chia egg substitute. Cherry brandy and spices remain the same to keep that festive flavor intact.

Do I have to let the cake mature before eating?

While you can enjoy it fresh, letting it mature for a few weeks while feeding it cherry brandy weekly dramatically enhances the flavor and moistness. It’s totally worth the wait!

Final Thoughts

This Festive Cherry Brandy Christmas Cake Recipe is truly close to my heart—they’re not just slices of cake, but little bites of celebration and tradition. I love how it can be made week(s) in advance, freeing up time during the busy holiday season while still dazzling your guests. Give it a go, and I promise it’ll become a beloved classic in your festive baking too.