Are you after a basic Christmas fruit cake recipe that can be used for different dietary requirements? This fruit cake recipe can easily be tweaked to give you five different versions.
Simply the best fruit cake recipe and the only one you need. All it takes is a simple switch or omission of some ingredients of the traditional rich fruit cake.
Then you will be able to satisfy those on gluten-free diets, sugar-reduced diets, low-fat diets, and low-kilojoule diets.
This is the one Christmas fruit cake recipe to rule them all!!
Sara xxx
Index
How to use this recipe
The mother recipe you will use is a traditional rich fruit cake. I provide alternative ingredients and measurements to turn the mother recipe into the dietary-friendly one you are after.
In the recipe card, under notes, you will find the dietary variation alternatives. I've also discussed them below under each cake version.
The ingredients in the mother recipe are listed in the following groups.
- Fats
- Sugars
- Eggs
- Flavours
- Fruits
- Flours
- Spices
- Liquids
When you look at the notes section of the recipe card it will tell you which ingredient group stays the same as the mother recipe for your dietary version. It will show you the alternative ingredients and measurements needed. Example below.
Method and baking time
The method and baking time stays the same for all cakes. Except the sugar-reduced fruit cake which has a reduced baking time (see recipe notes).
Decorating the Christmas fruit cake
There are no instructions in this recipe on cake decorating. The recipe is for a naked Christmas fruit cake. A blank canvas for your creativity.
Decorate the cake how you wish, of course taking into consideration dietary requirements. Some suggestions below.
- Iced fruit cake using marzipan and fondant.
- A simple dusting of cocoa powders like my hazelnut chocolate fruit cake.
- With cherries and almonds. Instructions can be found in the boiled pineapple fruit cake recipe.
- A variety of nuts, look at my port and chocolate Christmas cake recipe for inspiration.
- Fluffy frosting, rosemary, and berries (pictured).
- Leave it naked and use rosemary and cranberries, or red currants (pictured).
Servings
All versions of this recipe make 1 x 20cm/8 inch round or square fruit cake. This size cake will give you 36 slices.
Gluten-free version
All you need to do for the gluten-free, coeliac-friendly, version of this fruit cake is swap the flour ingredients.
Nutritional Info per slice: 985kjs/235cals, protein 4g, fat 10g, carbohydrate 34g, dietary fibre 3g, sodium 55mg.
Sugar-reduced version
Sugar, spice, and liquid ingredients stay the same as the mother recipe.
The butter is swapped for mono-saturated margarine, the quantity of eggs is reduced, and then we reduce the sugar in the cake by tweaking the flavours and fruits. Wholemeal flour is also used.
Nutritional Info per slice: 785kjs/185cals, protein 3g, fat 6g, carbohydrate 31g, dietary fibre 3g, sodium 100mg.
Low saturated fat diet version
Sugar, flavours, flour, spices, and liquids stay the same as the mother recipe.
There is a butter swap for mono-unsaturated margarine. Egg yolks are reduced, using two whole eggs and three egg whites, and fruits are altered.
Nutritional Info per slice: 855kjs/205cals, protein 2g, fat 6g (1g saturated fat & 10mg cholesterol), carbohydrate 34g, dietary fibre 2g, sodium 105mg.
Low-kilojoule version
Sugars, flour, and spices stay the same as the mother recipe.
Butter is again swapped out for margarine, and the egg quantity is reduced. Flavours, fruit, and liquids are also tweaked.
Nutritional Info per slice: 570kjs/135cals, protein 2g, fat 4g, carbohydrate 24g, dietary fibre 2g, sodium 65mg.
Printable Recipe
The Ultimate Christmas Fruit Cake Recipe!
Special Equipment
- 1 20cm/8 inch square or round cake tin
- Baking Paper
- Stand mixer or electric hand beaters
Ingredients
Traditional Fruit Cake (mother recipe) - recipe ingredient variations appear in the notes section below
Fats
- 250 g unsalted butter
Sugars
- 165 g (1 cup) soft dark brown sugar
Eggs
- 5 eggs | lightly beaten
Flavours
- 2 tablespoons coffee essence
- 1 teaspoon vanilla essence
- 1 tablespoon molasses
- 1 tablespoon orange marmalade
- 1 tablespoon finely grated orange rind
Fruits
- 1 kg (2.2lb) mixed dried fruit
- 300 g (10.5oz) glace fruit, chopped | cherries, apricots, use your favourite glace fruit
- 100 g (3.5oz) slivered almonds
Flours
- 300 g (2 cups) plain flour
- 75 g (½ cup) self-raising flour
Spices
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Liquids
- 65 ml (¼ cup) orange juice
- 125 ml (½ cup) brandy
- extra brandy for brushing
Instructions
Method for All Cake Variations
- Preheat oven 150°C/300°F. Line the base and sides of a 20cm/8 inch square or round cake tin with baking paper.
- Using a stand mixer or electric beaters beat butter (or margarine) and sugar until light and creamy.
- Gradually add eggs one at a time, beating thoroughly after each addition.
- Add the ingredients under the flavours section, essences, molasses, marmalade (or jam/juice), and rind. Beat until well combined.
- Add fruit ingredients for the variation of cake you are making and mix through.
- Using a large spoon fold through the sifted flour and spices alternatively with the liquid ingredients, juice and spirits. Mix until just combined and the mixture is almost smooth.
- Spoon the cake mixture evenly into the prepared cake tin.
- Sprinkle the top of the mixture with a little cold water and smooth the surface of the batter with your wet hands.
- Tap the tin gently on the kitchen bench top to settle the mixture.
- Wrap a double thickness of brown paper around the outside of the cake tin and secure with string.
- Bake for 3 - 3½ hours or when tested with a skewer it comes out clean.
- Once out of the oven brunch the top of the cake with extra brandy (if using). Wrap the cake (still in its tin) in a towel and allow to cool.
- Once the cake has cooled remove it from the tin and store it in an airtight container.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
Cake Variations
Gluten-Free/Coeliac Cake
Fat, Sugar, Eggs, Flavours, Fruit, Spices, and Liquid ingredients are the same as the mother recipe. Flour Alternatives 180g/6.3oz soy flour 90g/3.2oz baby rice cereal 90g/3.2oz maize 1 teaspoon bicarbonate of soda (baking soda)Sugar Reduced Cake
Sugar, Spice, and Liquid ingredients are the same as the mother recipe. Cooking time change (for this cake only): 2 ½ - 3 hours Fats Alternatives 180g/6.3oz mono-unsaturated margarine Eggs 4 eggs, lightly beaten Flavour Alternatives 2 tablespoons coffee essence 1 teaspoon vanilla essence 1 tablespoon fruit only cherry jam 1 tablespoon finely grated orange rind Fruit Alternatives 1kg (2.2lb) mixed dried fruit 100g (3.5oz) currants 100g (3.5oz) glace fruit, chopped 50g (2oz) slivered almonds Flour Alternatives 225g (7.9oz) wholemeal flour 150g (5.3oz) self-raising flourLow Saturated Fat Cake
Sugar, Flavours, Flour, Spices, and Liquids are the same as the mother recipe. Fats Alternatives 250g (8.8oz) mono-unsaturated margarine Eggs Alternatives 2 eggs, lightly beaten 3 eggwhites, lightly beaten Fruit Alternatives 1kg (2.2lb) mixed dried fruit 300g (10.5oz) glace fruit, choppedKilojoule-Reduced Cake
Sugars, flour, and spices are the same as the mother recipe. Fats Alternatives 125g (4.4oz) mono-unsaturated margarine Eggs Alternatives 4 eggs, lightly beaten Flavours Alternatives 1 teaspoon vanilla essence 1 tablespoon grated orange rind Fruit Alternatives 500g (1.1lb) mixed dried fruit 150g (5.3oz) sultanas 150g (5.3oz) currants 2 large green apples, stewed in water only, and mashed. Liquid Alternatives 125ml (½ cup) orange juiceNUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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