Light Christmas Fruit Cake Recipe – A Perfect Festive Delight

    Christmas is no longer just a day; it’s a month-long celebration filled with warmth, tradition, and delicious food. One of the most iconic treats of the season is Fruit Cake. While Rich Fruit Cakes or Kerala Plum Cakes often steal the spotlight, this Light Christmas Fruit Cake offers a refreshing, golden alternative. If you’re looking for a festive cake that’s lighter, moist, and absolutely delicious, this recipe is for you.

    Whether for Christmas, New Year, weddings, or special occasions, this cake stands out with its delicate colour, perfect texture, and a subtle balance of flavours. Let’s bring some joy to your celebrations with this easy, no-fuss recipe!

Why You’ll Love This Light Fruit Cake

• Perfect for the holidays: A lighter, golden version of the classic rich fruit cake.
• Simple Ingredients: Uses easily available dry fruits, nuts, and pantry staples.
• Customisable: Adjust sweetness, fruit choices, and preparation style to your liking.
• No Alcohol Needed: A family-friendly recipe using orange juice instead of alcohol.

  Pro Tip: For a non-alcoholic twist, fresh orange juice works wonders!

Must-Have Ingredients for Your Fruit Cake

    Planning to bake your own Christmas Fruit Cake? These DIY ingredients from my blog will take it to the next level:

• Candied Ginger – For a hint of spicy sweetness in every bite.
• Candied Orange Peels  – Adds a citrusy, jammy depth of flavour.
• Candied Fruits – A unique twist for a burst of fruitiness.

What Makes Light Fruit Cake Different?

While the traditional dark fruit cake uses caramel and warm spices, this Light Fruit Cake:

• Skips caramel: The absence of caramel keeps the cake golden and light.
• Uses brown sugar: For a subtle golden hue. You can swap it with white sugar for an even lighter result.
• Features light-coloured dry fruits and nuts: Think golden raisins, apricots, cranberries, cashews, and walnuts.

Light Christmas Frit Cake Recipe Overview

• Recipe Type - Cake, Dessert
• Difficulty - Medium
• Yields - 2 Medium Sized Cakes
• Author - SM

Time Estimate:

• Preparation Time - 30 -45 Minutes
• Cooking Time - 45 Minutes - 1 Hour(for 1 Cake)
• Soaking Time for Fruits - 24 Hours to 1 Month.

   

  Learn the Secret to Perfect Christmas Cakes! 🎄 Discover the detailed guide on How to Soak Dry Fruits for Christmas Cakes and take your festive bakes to the next level!

How to Bake Light Christmas Fruit Cake - Step-by-Step Instructions

Light Christmas Fruit Cake - a Perfect Slice for Celebrations!

Ingredients:

For Soaking:

• Golden Raisins - 1/2 cup
• Dry Apricots/Peaches - 1/4 cup
• Dates - 1/8 cup
• Candied Peels - 1/8 cup
• Glazed Cherries - 1/2 cup
• Tutti Frutti - 1/2 cup (Green, Orange & Red)
  
• Dried Cranberries - 1/8 cup
• Lemon/Orange Zest - 2-3 Tablespoons
  
• White Wine/ Champagne/ Vodka/ Orange Juice - 1–1.5 cups

   

  Pro Tip: Need to make your own Tutti Frutti or Candied Peels? Check out the detailed recipe here!

   

Method: Step-by-Step Guide on How to soak Dry Fruits:

Option 1: Soaking in Alcohol:

• Chop all the dry fruits, tutti frutti and candied peels.
• Place the fruits in a large, non-metallic bowl and pour enough white wine/ champagne/ white rum/ vodka to cover them completely.
• Cover the bowl and leave it aside for at least 24 hours, stirring occasionally.
• If time permits, soak for a month or longer to enhance flavour.
• Use a flat container to minimise the amount of alcohol needed to soak the fruits.
• Add more liquor if needed to keep the fruits covered.

Option 2: Soaking in Orange Juice:

• Soak the fruits in 1.5 cups of fresh orange juice in an airtight glass container.
• Refrigerate overnight or for 10–12 hours (do not soak for too long as it can turn bitter).
• Add a few teaspoons of sugar or brown sugar for added sweetness.
• Sprinkle in finely powdered spices for enhanced flavour.
  

   

  Pro Tip: I personally soak all the dry fruits in Homemade Raisin Wine or Apple Wine for at least a year for the best flavour and richness!

Additional Notes & Tips:

• For a Light Fruit Cake, use light-coloured fruits like dried pineapple, apricots, peaches and tutti-frutti, glazed cherries, figs, candied peels etc.,
• A good fruit cake should have ample dry fruits and nuts—ideally, they should make up at least half the weight of the cake.
• Always soak fruits in non-metallic containers to avoid reactions.
• Cover tightly and allow at least 2–3 days, or up to a week or month, for the fruits to absorb the wine fully.
• Choose light-coloured wines/alcohols for light fruit cakes.
• Heat during baking will eliminate most alcohol but retain the flavours.
• Adjust the quantity of fruits and nuts based on your preference and the cake size.

Pro Tip: Soak in flat, non-metallic containers to optimise absorption and avoid metallic reactions.

Spice Powder and Nuts: Adding Depth and Texture to Your Fruit Cake

    The right blend of spices and the perfect crunch of nuts can elevate your Christmas fruit cake to a whole new level. Here’s how to prepare them for the best results.

Ingredients for Spice Powder:

• Cinnamon – ¼ teaspoon
• Nutmeg – ¼ teaspoon

 Method:

For Spice Powder:

• Grind the Spices: Blend cinnamon and nutmeg with a few teaspoons of sugar into a fine powder.
• Store for Later: Keep the spice powder in an airtight container until ready to use.

Notes:

• Spice Variations: While this recipe calls for cinnamon and nutmeg, you can experiment with other spices like allspice, cloves, or star anise for unique flavours.
  

   

  Pro Tip: For spices, I love the simplicity of just nutmeg and cinnamon, which complements the caramel and fruits perfectly. However, other recipes may include clove, allspice, and even star anise for a spicier profile.

  
  

Ingredients for Nuts:

• Cashew Nuts – ¼ cup
• Walnuts – ¼ cup
• Almonds – ¼ cup

Method:

For Nuts:

• Chop the Nuts: Finely chop cashews, walnuts, and almonds to ensure even distribution in the batter.

• Roast and Flour: Lightly roast the nuts and dust them with a small amount of the flour you’ll use for the cake. This prevents the nuts from sinking to the bottom during baking.

• Nut Choices: Feel free to substitute or mix other nuts like pecans or hazelnuts based on your preferences.
  

   

  Pro Tip: Always dust nuts in flour before adding them to the batter. This ensures they stay evenly distributed and don’t sink to the bottom of the cake while baking.

   

Why These Ingredients Matter:

    Spices infuse your cake with warmth and festive aromas, while nuts add a delightful crunch that contrasts beautifully with the soft texture of the cake. Preparing them correctly ensures a perfect balance in every bite.

Cake Batter: The Foundation of a Perfect Christmas Light Fruit Cake

    Every delicious Christmas fruit cake begins with a well-prepared batter. Follow this detailed guide for a soft, moist, and flavour-packed bake.

Ingredients for the Cake Batter:

• All-Purpose Flour – 2 cups
• Baking Powder – 1¼ teaspoon
• Baking Soda – ½ teaspoon
• Sugar/Brown Sugar – 1 cup
• Butter – 1 cup
• Eggs – 4
• Vanilla Extract – 2 teaspoons
• Orange Marmalade – 1 tablespoon
• Orange/Lemon Zest – 2–3 tablespoons
• Wine/Orange Juice from soaking – ¼ cup

Method:

• Preheat the Oven: Set your oven to 180°C and preheat for 10–15 minutes.
• Prepare the Fruits: Drain the soaked fruits and set them aside. Retain the wine or orange juice for later.
• Powder the Sugar: Grind the sugar (brown sugar preferred for a richer hue) into a fine powder.
• Sift the Dry Ingredients: Sift the flour, baking soda, baking powder, and a pinch of salt thrice for even mixing.
• Flour the Nuts: Toss chopped nuts with a small amount of the sifted flour to prevent sinking during baking.
• Cream Butter and Sugar: Beat the butter until soft, then add powdered sugar and mix until fluffy.
• Add Eggs: Incorporate eggs one at a time, beating well after each addition for a smooth mixture.
• Flavour the Batter: Add vanilla extract, orange marmalade, and spice powder to the mix and combine thoroughly.
• Mix Fruits and Zest: Add soaked fruits and orange/lemon zest to the batter.
• Alternate Flour and Liquid: Gradually fold in the sifted flour and nuts, alternating with the retained wine or juice. Mix gently with a spatula.
• Prepare the Cake Tins: Grease and dust cake tins with flour or line with baking paper.
• Bake: Pour the batter into the tins and bake at 140–150°C for 45 minutes to 1 hour. Check with a skewer—if it comes out clean, the cake is done.
• Cool and Store: Let the cake cool in the tin before transferring to a rack. Store in airtight containers.

For Longer Shelf Life:

• Wrap the cake in a liqueur-soaked cheesecloth and plastic wrap. Refrigerate for up to 3 months.
• Drizzle with fruit liqueur/white rum/ dessert wine/white wine before serving for enhanced flavour(Optional).

Notes:

• Temperature Tips: Eggs and butter should always be at room temperature.
• Zesty Touch: A hearty amount of orange or lemon zest adds a refreshing citrusy note.
• Sugar Swap: Brown sugar works best for a golden richer cake. Can use Castor Sugar too
  
• Wine Usage: Use only ¼ cup of retained wine in the batter. Brush the remaining wine on the cake for extended storage.

   

  Pro Tip: Baking a lighter fruit cake? Try this Eggless Light Fruit Cake with Cointreau - orange-flavoured liqueur, clear and flavourful, perfect for citrus lovers.

   

A Sweet Finale - Moist & Flavourful Light Christmas Fruit Cake

    Congratulations on diving into the rich world of Christmas baking! This recipe is more than just a guide—it's a labour of love, meticulously fine-tuned over years of experimenting and perfecting the art of baking a flawless Christmas Light Fruit Cake.

    From adjusting oven settings to overcoming common baking challenges like sinking fruits, burning bottoms, dry textures, or uneven tops, every detail in this recipe has been carefully crafted. The result? A foolproof recipe that yields wonderfully flavourful, soft, moist, and rich cakes—cakes I am truly proud of.

    What makes this recipe even more special is the personal touch. I prepare my own tutti frutti, candied peels, candied ginger, orange marmalade, and even soak the dry fruits in homemade raisin or apple wine for over a year. The colour of the caramel, the spice mix, and the quality of these homemade ingredients work together to create a cake that’s not just visually stunning but packed with extraordinary flavour.

    The highlight? One entire cake gets finished on the day of baking because my husband and kids absolutely love it!  And my love for warm fruit cake is my best-kept secret, but I can’t resist sneaking a few slices the day it’s baked.  There is always enough when it comes to sharing at our home, so I make about 3–4 cakes usually. With the given amount of ingredients, we can make two medium-sized cakes. It’s a tradition in our family, and I hope it becomes one in yours too.

Share Your Bake!

    If this recipe helped you bake your best Christmas cake yet, I’d love to hear from you! Share your experience in the comments.  Let’s make this festive season sweeter together.