Merry Christmas Cake Recipe: Best Festive Dessert Idea

What if the centerpiece of your holiday table could capture the warmth of cinnamon, the richness of dried fruits, and the joy of Christmas morning all in one spectacular dessert? The merry Christmas cake recipe delivers exactly that—a traditional baked dessert steeped in centuries of European holiday baking tradition. This festive creation combines spiced cake layers infused with brandy-soaked fruits, wrapped in smooth marzipan, and decorated with royal icing to create an edible work of art. The merry Christmas cake recipe has graced holiday tables since Victorian times, evolving from simple fruit cakes into elaborate celebrations of flavor and craftsmanship.

Ingredients List

For this merry Christmas cake recipe you’ll need:

For the Cake:

• 3 cups mixed dried fruits
• 1 cup brandy or orange juice
• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar
• 4 large eggs
• 1 teaspoon baking powder
• 2 teaspoons mixed spice
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup chopped walnuts or pecans
• Zest of 1 orange and 1 lemon
• ¼ cup molasses or treacle

For Decoration:

• 1 pound marzipan
• 2 cups royal icing or fondant
• Red and green food coloring
• Edible decorations like holly, berries, or snowflakes
• Apricot jam for sealing

Timing

This merry Christmas cake recipe requires:

• Soaking time: 24 hours
• Preparation time: 30 minutes
• Baking time: 2 hours 30 minutes to 3 hours
• Cooling time: 2 hours
• Decorating time: 1 hour
• Total time: 30 hours 30 minutes

Step-by-Step Instructions

Step 1: Soak the Fruits

Combine all dried fruits in a large bowl and pour the brandy or orange juice over them. Stir well to ensure all fruits are coated. Cover the bowl tightly with plastic wrap and let soak at room temperature for at least 24 hours, stirring occasionally. This process plumps the fruits and infuses them with moisture and flavor, creating the signature richness of your merry Christmas cake recipe.

Step 2: Prepare the Cake Batter

Preheat your oven to 300°F and line a 9-inch round cake pan with parchment paper, ensuring the paper extends above the rim. In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, mixed spice, cinnamon, and nutmeg. Fold the dry ingredients into the butter mixture alternately with molasses.

Step 3: Combine and Bake

Fold the soaked fruits along with any remaining liquid, chopped nuts, and citrus zests into the batter using a wooden spoon or rubber spatula. The mixture will be thick and densely packed with fruits. Spoon into the prepared pan, smoothing the top with a spatula. Create a slight depression in the center to ensure even rising. Bake for 2.5 to 3 hours until a skewer inserted into the center comes out clean. The cake will be deeply browned and aromatic.

Step 4: Cool and Mature

Allow the cake to cool completely in the pan on a wire rack—this takes about 2 hours. Once cooled, you can optionally “feed” the cake by poking holes with a skewer and drizzling with additional brandy. Wrap tightly in parchment paper and aluminum foil. For best flavor, let the cake mature in a cool, dark place for at least 1 week, though traditional bakers prefer 4-6 weeks for optimal taste development.

Step 5: Apply Marzipan Layer

When ready to decorate, brush the entire surface of the cake with warmed apricot jam to create a sticky base. Roll out marzipan on a surface dusted with powdered sugar to about ¼-inch thickness, creating a circle large enough to cover the top and sides. Drape the marzipan over the cake, smoothing with your hands to eliminate air bubbles and create an even surface. Trim excess from the bottom edge. Let the marzipan set for 24 hours before adding icing.

Step 6: Decorate with Royal Icing

Prepare royal icing according to package directions or beat egg whites with powdered sugar until stiff peaks form. Divide and tint portions with food coloring if desired. Spread a smooth layer over the marzipan-covered cake using an offset spatula, or create textured peaks for a snow-effect finish. Pipe decorative borders, festive messages like “Merry Christmas,” or intricate designs using piping bags with various tips. Add edible decorations while the icing is still wet to ensure adhesion.

Nutritional Information

For a serving of this merry Christmas cake recipe:

• Calories: 385
• Carbohydrates: 58g
• Sugars: 42g
• Protein: 5g
• Fat: 16g
• Saturated fat: 7g
• Cholesterol: 65mg
• Sodium: 85mg
• Fiber: 3g
• Iron: 2mg
• Vitamin A: 380 IU

Healthier Alternatives for the Recipe

Transform your merry Christmas cake recipe into a healthier version with these modifications:

• Replace half the butter with unsweetened applesauce to reduce saturated fat while maintaining moisture
• Use coconut sugar or date sugar instead of brown sugar for lower glycemic impact
• Substitute whole wheat pastry flour for half the all-purpose flour to increase fiber content
• Reduce marzipan layer thickness or skip it entirely, decorating with just royal icing
• Add dried cranberries and blueberries to the fruit mix for additional antioxidants
• Use egg whites only instead of whole eggs to reduce cholesterol
• Replace molasses with pure maple syrup for natural sweetness without added sulfites

Serving Suggestions

Elevate your merry Christmas cake recipe experience with these ideas:

• Serve thin slices with a dollop of brandy butter or rum-flavored whipped cream
• Pair with strong black coffee or spiced tea to balance the cake’s richness
• Present on a festive cake stand surrounded by fresh holly, pine cones, and candles
• Accompany with aged cheddar cheese for a traditional British pairing that balances sweetness
• Warm slices briefly in the microwave and serve with vanilla custard for comfort food appeal
• Create a dessert board featuring cake slices alongside mince pies and Christmas cookies

Common Mistakes to Avoid

Master this merry Christmas cake recipe by avoiding these pitfalls:

• Skipping the fruit soaking: Dry fruits create a crumbly, harsh texture—always soak for at least 24 hours for proper moisture distribution
• Overbaking: Excessive heat dries out the cake and creates hard edges—test frequently after 2.5 hours and remove when just done
• Rushing the cooling: Removing warm cake from the pan causes it to crack and crumble—patience ensures structural integrity
• Applying icing to fresh marzipan: Wet marzipan causes icing to slide and creates a sticky mess—always let marzipan dry for 24 hours first
• Using cake flour: The delicate structure of cake flour can’t support heavy fruits—stick with all-purpose flour for necessary strength

Storing Tips for the Recipe

Preserve the freshness of your merry Christmas cake recipe with these strategies:

• Initial storage: Wrap cooled, undecorated cake tightly in parchment paper, then aluminum foil, storing in a cool, dark place for up to 3 months
• Feeding schedule: Unwrap weekly and drizzle with 2 tablespoons of brandy to maintain moisture and develop flavor complexity
• Decorated storage: Once marzipan and icing are applied, store in an airtight container at room temperature for up to 2 weeks
• Refrigeration considerations: Avoid refrigerating unless your kitchen is very warm, as cold temperatures dry out the cake and dull flavors
• Freezing option: Wrap undecorated cake portions in plastic wrap and freeze for up to 6 months—thaw overnight at room temperature before decorating
• Slice preservation: Cut only what you’ll serve immediately, keeping the remaining cake covered to prevent drying at exposed edges

Conclusion

This merry Christmas cake recipe combines spiced cake, brandy-soaked fruits, and elegant decoration into a timeless holiday tradition. The rich flavors deepen with time, making it perfect for advance preparation. With proper technique and patience, you’ll create a centerpiece worthy of your celebration.

Ready to start your holiday baking tradition? Try this merry Christmas cake recipe and share your decorated masterpiece in the review section below. Leave a comment on our blog with your favorite decoration ideas or family variations. Explore our other festive baking recipes for complete holiday dessert inspiration!

FAQs

Can I make this merry Christmas cake recipe without alcohol? Yes, replace brandy with orange juice, apple juice, or strong black tea for soaking fruits. The cake will still be moist and flavorful, though it won’t have the same preservation qualities.

How long does a merry Christmas cake recipe last? Properly stored undecorated cakes keep for 3-6 months. Once decorated with marzipan and icing, consume within 2 weeks for best quality, though the cake remains safe longer.

Can I skip the marzipan layer in my merry Christmas cake recipe? Absolutely! While traditional, marzipan is optional. You can apply royal icing directly to the cake after brushing with apricot jam, though the finish will be less smooth.

What’s the best way to cut a merry Christmas cake recipe? Use a long, sharp knife warmed in hot water and wiped dry. Cut with a gentle sawing motion rather than pressing down to prevent crumbling through the dense fruit layers.

Can I decorate my merry Christmas cake recipe with fondant instead of royal icing? Yes, fondant creates a smooth, modern finish. Roll it out and apply over marzipan just as you would royal icing, securing with a thin layer of apricot jam.

How far in advance should I make this merry Christmas cake recipe? Ideally 4-6 weeks before serving to allow flavors to mature and meld. However, it’s delicious after just 1 week of aging if time is limited.