Christmas Fruit Cake

Traditional Christmas Fruit Cake

Christmas Fruit Cake

Angie Halten
Traditional Christmas Fruit Cake
Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins
Servings 12


  • 8 oz glace cherries chopped, drained
  • 2 oz candied orange peel finely chopped
  • 7 oz stoned dates finely chopped
  • Zest from 1 lemon
  • 1/2 cup raisins
  • 2 Tbsp rum
  • 1 Tbsp Amaretto
  • 1 Tbsp Cointreau
  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 4 eggs beaten well
  • 1 1/2 tsp Parisian essence
  • 1/2 cup almonds chopped
  • 1 cup GF flour mix
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp xanthan gum or guar gum
  • 1 Tbsp mixed spice blend of cinnamon, nutmeg, clove, ginger and allspice


  • Combine cherries, candied peel, dates, zest and raisins in a bowl. Cover with liqueur and let soak for 30 minutes. Drain the liquid (reserve) and set aside.
  • Cream together the butter and sugar, then add eggs in one at a time. Stir in the Parisian essence, the fruit mixture, and the almonds. Set aside.
  • In another bowl, mix together the flour, baking powder, salt, xanthan gum, and spices. Then mix in with the wet ingredients, stirring until just combined.
  • Pour batter in a greased/lined 8” pan and bake 300°F for 1 and 3/4 to 2 hours, or until a skewer inserted into the center of the cake comes out clean (if the top of the cake begins to brown too quickly, loosely cover it with aluminum foil).
  • Remove the cake from the oven and pour on the reserved liqueur while the cake is still very hot.
  • Cool for 30 minutes, then turn out on a wire rack to cool completely. Frost with almond flavored icing if desired.


Parisian essence is a syrup made from sugar and water. It has a burnt smoky flavor, and is black in color.
Tried this recipe?Let us know how it was!
See also
Robin’s Egg Cake

 [hr]FAQ: What Alcohol is Gluten Free?

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