Boozy Christmas Cake Recipe is a rich, festive cake soaked with dark rum and filled with dried fruits and nuts. The combination of spices, molasses, and spirits makes every bite deeply flavourful and indulgent.
I made this Boozy Christmas Cake Recipe after seeing a traditional version during holiday celebrations, which inspired me to recreate it at home.
Now I will show step by step how to prepare this delicious, moist, and spiced Christmas cake.
Boozy Christmas Cake Recipe
The main speciality of this Boozy Christmas Cake Recipe lies in its rich, deeply flavourful fruit base soaked in rum or brandy, which gives the cake a moist, indulgent texture and a warming, festive aroma.
The combination of dried fruits, nuts, and aromatic spices like cinnamon, nutmeg, and cloves creates a complex, holiday perfect taste.
Slow baking ensures a dense, tender crumb, while periodic “feeding” with alcohol enhances its flavor over time.
This Boozy Christmas Cake Recipe isn’t just a dessert it’s a traditional festive treat that improves with age, making it a centrepiece for Christmas celebrations.
How To Prepare Boozy Christmas Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Course: Dessert / Holiday Treat
Cuisine: British / Holiday
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Wooden spoon or spatula
- Electric hand mixer (optional)
- 9-inch (23 cm) round or square cake pan
- Parchment paper
- Saucepan or small pot
- Fine grater or zester
- Cooling rack
- Basting brush (for feeding alcohol)
Ingredients
For The Fruit Soak:
- 1 cup raisins
- 1 cup sultanas
- ½ cup dried cherries or cranberries
- Zest of 1 orange
- Zest of 1 lemon
- ¾ cup chopped dates
- ¾ cup chopped dried apricots
For The Cake Batter:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup light brown sugar
- 4 large eggs, room temperature
- ¼ cup molasses or treacle
- 1 stick (½ cup) butter, softened
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup almond meal (optional, for extra richness)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
For Feeding The Cake (Optional After Baking):
- 2–4 tablespoons rum or brandy, to be brushed over the cake over time.
Instructions
1. Soak The Fruit
In a medium-sized bowl, toss together all your dried fruits, the orange and lemon zest, and your chosen spirit (rum works beautifully). Give everything a good mix, cover the bowl, and let it soak for at least 12 hours or overnight. Stir it once in a while so the flavours blend nicely.
2. Get The Oven And Pan Ready
Set your oven to 325°F (160°C). Grease a 9-inch cake pan and line it with parchment paper. To avoid over-browning, wrap the outside of the pan with a double layer of aluminium foil it makes a big difference.
3. Cream The Butter And Sugar
In a large mixing bowl, beat the softened butter and light brown sugar until light and fluffy. Add the molasses or treacle and mix until fully combined. This gives the cake that rich, deep flavor.
4. Add The Eggs And Spices
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in allspice, cloves, cinnamon, nutmeg, and a pinch of salt until the batter is smooth and aromatic.
5. Mix The Dry Ingredients
In another bowl, whisk together the flour, baking powder, and almond meal (if you’re using it). Gently fold these dry ingredients into the wet mixture until just combined don’t over mix, or the cake will be dense.
6. Fold In The Fruits And Nuts
Drain the soaked fruits slightly, keeping a little of the soaking liquid aside. Fold the fruits and chopped nuts gently into the batter so they’re evenly distributed.
7. Bake The Cake
Pour the batter into your prepared pan and smooth the top. Bake for 2 to 2¼ hours. Check after 2 hours if the top is getting too dark, cover it loosely with foil. A skewer inserted in the center should come out clean when the cake is done.
8. Cool, Feed, And Store
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. If you want, “feed” the cake by brushing 2–4 tablespoons of rum or brandy over the top every few days for richer flavor. Wrap it in parchment paper and a loose layer of foil this cake actually gets better after 1–2 weeks.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Fiber | 3 g |
| Sugars | 25 g |
| Alcohol | 5 g |
Tips And Tricks For Perfect Boozy Christmas Cake Recipe
➣ Soak the dried fruits overnight in rum, brandy, or whisky to enhance flavor and juiciness.
➣ Use room temperature eggs and butter for smoother batter and even baking.
➣ Fold in nuts and soaked fruits gently to avoid deflating the batter.
➣ Cover the cake with foil during baking to prevent over browning while keeping it moist.
➣ Feed the cooled cake periodically with rum or brandy for richer, deeper flavor over time.
Recipe Variations
➢ Substitute dark rum with spiced rum or brandy for a different depth of flavor.
➢ Add candied orange peel or glace cherries to intensify fruity sweetness.
➢ Use dark chocolate chips or cocoa powder for a chocolatey twist.
➢ Replace some of the flour with whole wheat or oat flour for a nuttier texture.
➢ Incorporate a splash of coffee or espresso to enhance richness and warmth in the cake.
Usage Suggestions
Serve slices of Boozy Christmas Cake Recipe alongside a cup of hot tea, coffee, or mulled wine to enhance its rich flavours.
Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream adds creamy contrast. Thinly sliced pieces can be toasted lightly for a warm, caramelised flavor.
It works well as a festive dessert centrepiece or as a thoughtful gift when wrapped in decorative parchment. Enjoying small portions over several days allows the alcohol soaked fruits to reveal deeper, sweeter notes.
Why This Boozy Christmas Cake Recipe Is A Must-Try?
This Boozy Christmas Cake Recipe is a must-try because it combines rich, spiced flavours with plump, rum soaked fruits that melt in your mouth.
Every bite delivers warmth from aromatic spices and a subtle boozy sweetness that elevates the festive spirit.
The tender, moist texture paired with crunchy nuts creates a delightful contrast. It’s a timeless holiday treat that brings joy to gatherings, impresses guests, and fills the kitchen with irresistible, comforting aromas.
Storage And Shelf Life
Storage and Shelf Life of Boozy Christmas Cake Recipe allow it to remain moist and flavourful for weeks. Wrap the cake tightly in parchment paper and foil to retain freshness.
Store in a cool, dark place or in the refrigerator for longer preservation. Feeding the cake occasionally with rum or brandy enhances its taste over time.
Properly stored, the Boozy Christmas Cake Recipe can last up to two months, improving in richness and depth of flavor.
Frequently Asked Questions
Can I Use Different Alcohol Instead Of Rum?
Yes, brandy, whisky, or mixed spirits can be used to soak the fruits and feed the cake.
How Long Should The Fruits Soak?
Fruits need at least 12 hours or overnight to absorb the alcohol fully.
Can I Make The Cake Nut Free?
Yes, simply omit the nuts or replace them with seeds if preferred.
Is Almond Meal Necessary?
No, it is optional but adds extra richness and a slightly denser texture.
Conclusion
This Boozy Christmas Cake Recipe was such an easy and enjoyable experience, and the delicious results were absolutely worth it!
The rich, fruity flavours soaked in rum or brandy make every bite festive and indulgent. I hope this recipe inspires you to try it yourself it’s simpler than it seems and guaranteed to impress.
I can’t wait for you to bake Boozy Christmas Cake Recipe soon and share how wonderfully moist, flavourful, and delicious it turns out!
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Boozy Christmas Cake Recipe
Equipment
- Mixing bowls
- Wooden spoon or spatula
- Electric hand mixer (optional)
- 9-inch (23 cm) round or square cake pan
- Parchment paper
- Saucepan or small pot
- Fine grater or zester
- Cooling rack
- Basting brush (for feeding alcohol)
Ingredients
For The Fruit Soak:
- 1 cup raisins
- 1 cup sultanas
- ½ cup dried cherries or cranberries
- Zest of 1 orange
- Zest of 1 lemon
- ¾ cup chopped dates
- ¾ cup chopped dried apricots
For The Cake Batter:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup light brown sugar
- 4 large eggs room temperature
- ¼ cup molasses or treacle
- 1 stick ½ cup butter, softened
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup almond meal optional, for extra richness
- ½ cup chopped nuts walnuts, pecans, or almonds
For Feeding The Cake (Optional After Baking):
- 2 –4 tablespoons rum or brandy to be brushed over the cake over time.
Instructions
Soak The Fruit
- In a medium-sized bowl, toss together all your dried fruits, the orange and lemon zest, and your chosen spirit (rum works beautifully). Give everything a good mix, cover the bowl, and let it soak for at least 12 hours or overnight. Stir it once in a while so the flavours blend nicely.
Get The Oven And Pan Ready
- Set your oven to 325°F (160°C). Grease a 9-inch cake pan and line it with parchment paper. To avoid over-browning, wrap the outside of the pan with a double layer of aluminium foil it makes a big difference.
Cream The Butter And Sugar
- In a large mixing bowl, beat the softened butter and light brown sugar until light and fluffy. Add the molasses or treacle and mix until fully combined. This gives the cake that rich, deep flavor.
Add The Eggs And Spices
- Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in allspice, cloves, cinnamon, nutmeg, and a pinch of salt until the batter is smooth and aromatic.
Mix The Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and almond meal (if you’re using it). Gently fold these dry ingredients into the wet mixture until just combined don’t over mix, or the cake will be dense.
Fold In The Fruits And Nuts
- Drain the soaked fruits slightly, keeping a little of the soaking liquid aside. Fold the fruits and chopped nuts gently into the batter so they’re evenly distributed.
Bake The Cake
- Pour the batter into your prepared pan and smooth the top. Bake for 2 to 2¼ hours. Check after 2 hours if the top is getting too dark, cover it loosely with foil. A skewer inserted in the center should come out clean when the cake is done.
Cool, Feed, And Store
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. If you want, “feed” the cake by brushing 2–4 tablespoons of rum or brandy over the top every few days for richer flavor. Wrap it in parchment paper and a loose layer of foil this cake actually gets better after 1–2 weeks.
Notes
Nutrition Facts
Calories: 420 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 8 g | Fiber: 3 g | Sugars: 25 g | Alcohol: 5 g“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!”