Mary's Winter Fruit Cake

Dive into the rich, festive flavors of Mary’s Winter Fruit Cake, a holiday classic that combines the warmth of seasonal spices with the sweet tang of dried fruits and zesty citrus. This indulgent fruit cake is packed with a medley of raisins, currants, apricots, and cherries, all steeped in orange juice—and a splash of brandy or rum for an extra layer of holiday cheer. With every bite, you’ll enjoy the perfect balance of buttery richness, crunchy walnuts or pecans, and aromatic cinnamon and nutmeg. Baked to golden perfection in just two hours, this cake gets better with time, making it ideal for gift-giving or preparing ahead for festive gatherings. Serve it plain or with whipped cream for a comforting winter dessert that’s as beautiful as it is delicious. Perfect for keywords like "holiday fruit cake," "winter dessert recipes," and "traditional Christmas cake."

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 500 grams Mixed dried fruits (raisins, currants, sultanas, chopped apricots, and cherries)
• 1 large orange Orange zest
• 120 milliliters Orange juice
• 200 grams Dark brown sugar
• 200 grams Unsalted butter, softened
• 3 large Eggs
• 250 grams All-purpose flour
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 grams Chopped walnuts or pecans
• 60 milliliters Brandy or rum (optional)

Directions

Step 1

Preheat oven to 150°C (300°F). Line an 8-inch (20 cm) round cake pan with parchment paper, ensuring the sides are fully lined to prevent sticking.

Step 2

In a large saucepan, combine the mixed dried fruits, orange zest, orange juice, dark brown sugar, and brandy or rum (if using). Heat over medium heat until the mixture comes to a simmer. Remove from heat, cover, and let the mixture cool to room temperature.

Step 3

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Step 4

Sift together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.

Step 5

Stir in the cooled fruit mixture and chopped nuts, ensuring the fruits are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.

Step 7

Place the cake in the preheated oven and bake for 2 hours, or until a skewer inserted in the center comes out clean. Check the cake after 90 minutes and cover with aluminum foil if the top is browning too quickly.

Step 8

Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 9

For best results, wrap the cooled cake in parchment paper and store it in an airtight container for at least 24 hours before serving. This allows the flavors to develop further.

Step 10

Slice and serve the cake plain or with a dollop of whipped cream. Store any leftovers in an airtight container for up to one week.

Nutrition Facts

Serving size	(1597.3g)

Amount per serving	% Daily Value*
Calories	5831.8

Total Fat 249.1g	0%
Saturated Fat 115.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 994.6mg	0%
Sodium 1980.9mg	0%
Total Carbohydrate 819.3g	0%
Dietary Fiber 46.1g	0%
Total Sugars 533.6g
Protein 76.7g	0%

Vitamin D 123IU	0%
Calcium 635.9mg	0%
Iron 27.1mg	0%
Potassium 5197.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 5.3%

Carbs: 56.3%