Australia Christmas Cake Recipe is a traditional festive dessert rich in dried fruits, nuts, and warm spices soaked in brandy.
This delicious cake represents warmth, celebration, and togetherness. I made this recipe after seeing it prepared in an Australian holiday kitchen, which inspired me deeply.
Now I will show step by step how to make this beautiful fruit filled cake that brings joy and sweetness to every Christmas gathering.
Why We Love This Australia Christmas Cake Recipe?
We love this Australia Christmas Cake Recipe because it combines rich dried fruits, nuts, and warm spices, creating a dense, flavourful dessert that feels festive and comforting.
The subtle brandy infusion enhances the depth of taste, while the moist texture makes each bite satisfying. This cake carries a sense of tradition and celebration, bringing families together during the holidays.
Sharing Australia Christmas Cake Recipe creates memories, joy, and a special connection to Christmas in Australia.
How To Prepare Australia Christmas Cake Recipe?
Recipe Overview
Preparation Time: 40 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes (plus soaking time if preferred)
Course: Dessert / Celebration Cake
Cuisine: Australian / British inspired
Yield: Makes 12 servings
Kitchen Utensils
- 23 cm (9-inch) round cake tin (deep-sided)
- Electric mixer or stand mixer
- Large mixing bowls
- Wooden spoon or spatula
- Fine grater (for zesting citrus)
- Sifter or sieve
- Parchment (baking) paper
- Wire cooling rack
Ingredients
- 300 g mixed dried fruit (sultanas, currants, raisins)
- 150 g glace cherries, quartered
- 100 g chopped dates or dried apricots
- 100 g glace pineapple, finely chopped
- 100 g chopped nuts (almonds or macadamias)
- 125 ml (½ cup) brandy or rum (plus extra for feeding if desired)
- 335 g plain (all-purpose) flour, sifted
- 1 tsp bicarbonate of soda (baking soda)
- 250 g unsalted butter, softened
- 220 g light brown sugar
- 4 large eggs, room temperature
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tsp vanilla essence
- A pinch of sea salt
Instructions
1. Preparing The Fruit:
Place the mixed dried fruit, cherries, chopped dates (or apricots), glace pineapple, and nuts into a large bowl. Pour over the brandy or rum, mix everything well, then cover the bowl. Let the mixture soak for at least 4 hours overnight is even better if you want a deeper, richer flavor.
2. Getting The Tin Ready:
Preheat your oven to 150°C (300°F). Grease a deep 23 cm (9-inch) cake tin and line both the base and sides with two layers of baking paper.
3. Making The Butter Mixture:
In another large bowl, beat together the butter and brown sugar until the mixture looks pale and creamy.
4. Adding The Eggs And Flavor:
Beat in the eggs one at a time, mixing well after each addition. Stir through the vanilla, orange zest, and lemon zest.
5. Mixing The Dry Ingredients:
In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, allspice, nutmeg, and a pinch of salt.
6. Bringing It All Together:
Gently fold the dry ingredients into the butter mixture, a little at a time. Then add the soaked fruit (along with any leftover liquid) and mix until everything is evenly combined.
7. Baking:
Spoon the batter into your prepared tin and smooth the top. Bake for about 2½ hours, or until a skewer pushed into the center comes out clean. If the top starts to brown too much, lightly cover it with foil.
8. Cooling And Finishing:
Let the cake cool completely in the tin. Once cool, remove it and poke a few small holes in the top with a skewer. Drizzle over a little extra brandy or rum if you like. Wrap the cake in baking paper and then foil, and store it in an airtight container. It will keep beautifully for several weeks, allowing the flavors to deepen even more.
Note
For the best flavor, prepare the cake several weeks before Christmas. Feed it weekly with a little brandy or rum. Store tightly wrapped in a cool, dark place to mature beautifully, enhancing its rich aroma and festive taste.
Nutrition Facts Of Australia Christmas Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 480 kcal |
| Protein | 6 g |
| Fat | 20 g |
| Carbohydrates | 65 g |
| Sugars | 45 g |
| Fiber | 3 g |
| Sodium | 120 mg |
About This Cake
The Australia Christmas Cake Recipe is a rich, fruit filled festive dessert that reflects the country’s love of traditional holiday flavours with a warm, tropical twist.
Its specially lies in the combination of plump dried fruits, nuts, and zesty citrus, soaked in rum or brandy for deep, luxurious flavor.
Unlike heavy European versions, the Australian style often includes local ingredients like macadamia nuts and glace pineapple, giving it a lighter texture and uniquely sunny, festive Australian touch.
Amazing Serving Ideas
1. Serve warm slices topped with a dollop of whipped cream and a sprinkle of cinnamon.
2. Pair thin slices with a cup of spiced tea or coffee.
3. Add a layer of marzipan and royal icing for a festive presentation.
4. Serve alongside fresh berries and a drizzle of brandy sauce.
5. Toast slices lightly and spread a thin layer of butter for a cozy treat.
Tips And Tricks For Perfect Australia Christmas Cake Recipe
➢ Soak the dried fruits overnight in brandy or rum to enhance flavor and juiciness.
➢ Beat the butter and sugar until light and fluffy to create a tender texture.
➢ Fold in the flour and spices gently to avoid over mixing and a dense cake.
➢ Wrap the cake tin in foil to prevent the edges from burning during slow baking.
➢ Feed the cooled cake with a small amount of brandy weekly for moistness and rich taste.
Healthy Nutrition Benefits
The Australia Christmas Cake Recipe offers a range of nutritional benefits. Dried fruits provide natural energy and essential vitamins like A, C, and K.
Nuts supply healthy fats, protein, and minerals that support heart health. Spices such as cinnamon, nutmeg, and allspice contain antioxidants that may reduce inflammation.
Citrus zest adds vitamin C, boosting immunity. The cake’s moderate sugar content from natural sources gives quick energy.
Whole ingredients promote digestive health and fiber intake, supporting overall wellness during festive indulgence.
How To Store The Finished Australia Christmas Cake Recipe?
Store the finished Australia Christmas Cake Recipe in an airtight container to maintain moisture and flavor. Wrap the cake in baking paper followed by foil to protect it from air and light.
Keep in a cool, dark place such as a pantry or cupboard. Feed the cake periodically using a small amount of brandy or rum to enhance richness.
Proper storage allows the Australia Christmas Cake Recipe to develop deeper flavours over time and stay moist for weeks.
Frequently Asked Questions
Can I Use Different Dried Fruits For This Cake?
Yes, you can substitute or combine dried fruits like prunes, figs, or cranberries according to taste.
Can I Make This Cake Without Alcohol?
Yes, fruit juice or a flavoured syrup can replace brandy or rum for a non-alcoholic version.
Do I Need To Soak The Fruits Before Baking?
Soaking the fruits in brandy or rum enhances flavor and keeps the cake moist, though it can be skipped if preferred.
Is It Necessary To “Feed” The Cake?
Feeding with brandy or rum is optional but helps keep the cake moist and intensifies the flavor over time.
Conclusion
Baking this Australia Christmas Cake Recipe is truly a delightful experience. It’s easy to make, full of rich flavours, and brings the festive spirit to your kitchen.
I hope this recipe inspires you to create your own delicious version. Once you bake it, share it with family and friends, enjoy every bite, and let me know how wonderfully tasty and satisfying your cake turns out!
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Australia Christmas Cake Recipe
Equipment
- 23 cm (9-inch) round cake tin (deep-sided)
- Electric mixer or stand mixer
- Large mixing bowls
- Wooden spoon or spatula
- Fine grater (for zesting citrus)
- Sifter or sieve
- Parchment (baking) paper
- Wire cooling rack
Ingredients
- 300 g mixed dried fruit sultanas, currants, raisins
- 150 g glace cherries quartered
- 100 g chopped dates or dried apricots
- 100 g glace pineapple finely chopped
- 100 g chopped nuts almonds or macadamias
- 125 ml ½ cup brandy or rum (plus extra for feeding if desired)
- 335 g plain all-purpose flour, sifted
- 1 tsp bicarbonate of soda baking soda
- 250 g unsalted butter softened
- 220 g light brown sugar
- 4 large eggs room temperature
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tsp vanilla essence
- A pinch of sea salt
Instructions
Preparing The Fruit:
- Place the mixed dried fruit, cherries, chopped dates (or apricots), glace pineapple, and nuts into a large bowl. Pour over the brandy or rum, mix everything well, then cover the bowl. Let the mixture soak for at least 4 hours overnight is even better if you want a deeper, richer flavor.
Getting The Tin Ready:
- Preheat your oven to 150°C (300°F). Grease a deep 23 cm (9-inch) cake tin and line both the base and sides with two layers of baking paper.
Making The Butter Mixture:
- In another large bowl, beat together the butter and brown sugar until the mixture looks pale and creamy.
Adding The Eggs And Flavor:
- Beat in the eggs one at a time, mixing well after each addition. Stir through the vanilla, orange zest, and lemon zest.
Mixing The Dry Ingredients:
- In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, allspice, nutmeg, and a pinch of salt.
Bringing It All Together:
- Gently fold the dry ingredients into the butter mixture, a little at a time. Then add the soaked fruit (along with any leftover liquid) and mix until everything is evenly combined.
Baking:
- Spoon the batter into your prepared tin and smooth the top. Bake for about 2½ hours, or until a skewer pushed into the center comes out clean. If the top starts to brown too much, lightly cover it with foil.
Cooling And Finishing:
- Let the cake cool completely in the tin. Once cool, remove it and poke a few small holes in the top with a skewer. Drizzle over a little extra brandy or rum if you like. Wrap the cake in baking paper and then foil, and store it in an airtight container. It will keep beautifully for several weeks, allowing the flavors to deepen even more.
Notes
Nutrition Facts Of Australia Christmas Cake Recipe
Calories: 480 kcal | Protein: 6 g | Fat: 20 g | Carbohydrates: 65 g | Sugars: 45 g | Fiber: 3 g | Sodium: 120 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”