Welcome to the most comforting bake of the holiday season! This Best Traditional Christmas Cake Recipe delivers everything you love about the classic its incredibly rich, moist, and fragrant but without the lengthy soaking time. It’s truly easy to make, filled with festive spices, bright orange zest, and plump, fruit pieces and Tres Leches Cake. This cake is ready to be the stunning centerpiece of your holiday table!
Making the Best Traditional Christmas Cake
The secret to this exceptionally Rich, Moist cake is using a combination of butter and oil, which keeps the crumb tender, and the bright, fresh addition of orange zest. Instead of soaking the fruits for weeks, we give them a quick bath in orange juice, ensuring they are plump and flavorful before baking. The use of buttermilk also guarantees a beautifully soft and moist texture every time.
- Yields: 12-16 slices
- Prep time: 20 minutes
- Cook time: 40–50 minutes
Ingredients for Christmas Cake:
Dry Ingredients:
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp ground ginger
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Zest of one orange
Wet Ingredients:
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½ cup unsalted butter, softened
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½ cup vegetable oil
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3/4 cup sugar
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2 large eggs (room temp)
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
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2 tsp vanilla extract
Festive Add-Ins:
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1/2 cup raisins, chopped dates, or dried cranberries (mix of any)
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¼ cup orange juice (to soak fruits)
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½ cup chopped nuts (pecans or almonds – optional)
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1 tbsp flour (for dusting fruits)
Step-by-Step Instructions for Christmas Cake
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Soak Fruits: Soak the raisins/dates/cranberries in the ¼ cup orange juice for 10–15 minutes while you prepare the batter. This step plumps them up nicely!
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Cream Wet Ingredients: In a large bowl, beat the softened butter, vegetable oil, and sugar until the mixture is light and fluffy (about 2-3 minutes).
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Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Prepare Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Stir in the orange zest.
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Combine: Sift the dry ingredients into the wet mixture, then fold gently until just combined.
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Add Buttermilk: Pour in the buttermilk and fold again until the batter is smooth but do not overmix.
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Prep and Add Fruits: Drain the soaked fruits (discard the juice). Toss the fruits and chopped nuts with 1 tablespoon of flour—this prevents them from sinking to the bottom of the cake! Add the coated fruits and nuts to the batter and gently fold.
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Bake: Pour the batter into a greased and lined 8-inch or 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for 15 minutes before carefully removing it to cool completely on a wire rack.
Best Traditional Christmas Cake Recipe: Rich, Moist, and Easy to Make
Ingredients
- 2 cups all-purpose flour
- 1/1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Orange Zest
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs room temp
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 cup raisins
- 1/4 cup orange juice to soak fruits
- 1/2 cup chopped nuts pecans or almonds (optional)
Instructions
- Soak the raisins/dates/cranberries in the 1/4 cup orange juice for 10–15 minutes.
- Beat the butter, oil, and sugar until fluffy and light (about 2-3 minutes).
- Add the eggs and stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Sift the dry ingredients into the wet mixture and fold gently.
- Add the buttermilk and fold again until just combined. Stir in the orange zest.
- Toss the drained, soaked fruits and nuts with 1 tbsp flour. Add the fruits & nuts to the mixture and fold to distribute evenly.
- Pour into a greased and lined 8-inch or 9-inch cake pan.
- Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick comes out clean. Let cool completely before serving.
Nutrition
Serving Suggestions
This Traditional Christmas Cake is delicious served warm or at room temperature. For a simple festive touch, dust it with powdered sugar or drizzle it with a quick orange glaze (powdered sugar mixed with orange juice). Serve slices with a dollop of brandy butter, vanilla ice cream, or a warm cup of coffee or tea!
Secrets to a Rich, Moist, and Easy Cake
The secret to this Rich, Moist, and Easy cake is the triple-moisture action buttermilk, vegetable oil, and soaked fruit. The oil ensures tenderness, while the buttermilk adds softness and richness. Marble Cake Tossing the soaked fruits in flour before adding them to the batter is the key to distributing the festive goodies evenly throughout the cake, ensuring every slice is perfectly studded! We hope this recipe brings warmth and cheer to your holiday baking! Please let me know what you think, or if you are ready for a new recipe!
Try out our other cake recipes during the holidays:
Frequently Asked Questions (FAQs)
Can I use dried cherries instead of the suggested fruits?
Absolutely! Feel free to customize the fruit mix. Just make sure whatever dried fruit you use is chopped to roughly the same size and soaked in the orange juice to plump it up.
Do I really need to soak the fruits?
Yes, it is highly recommended. The quick soak replaces the longer, traditional process and ensures the dried fruits are soft and moist, preventing them from stealing moisture from the cake batter during baking.
How should I store this Christmas Cake?
This cake stays moist for a long time. Store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to a week. If you “feed” the cake with a tablespoon of brandy or rum every few days, it can keep for weeks!
What size pan should I use?
I used a loaf pan for this recipe. However, a single 8-inch or 9-inch round cake pan can also work
