English Christmas Fruit Cake

Christmas is only a month away!  Can you believe how quickly the year went by?  And now the shopping, decorating and planning for the holidays has begun.  By the way – and I think I’ve said this before – I absolutely love this time of the year!  One major reason is my passion for baking Christmas treats.

Usually, I start mid-November with the first round of cookies and cakes to get into the seasonal mood.  It is just great to have your loved ones around you on a wintery afternoon with a warm cup of tea, coffee or hot chocolate in your hands.

The ideas for my baking adventures reflect a collection of different sources: newspapers, magazines, family recipe books… it’s an endless list!  But of course, I also retrieve my inspirations from our very own Chefs here at Breidenbacher Hof.  And this Christmas season I discovered a cake which I HAD to share with you, because it is so simple, so classic and absolutely delicious.

It is an English Christmas Fruit Cake recipe of our Pastry Chef Marc Witzsche and is perfect for the holidays.

English Christmas Fruit Cake:


250g Raisins
250 Currants
140g Candied lemon peel
110g Dried cranberries
125g Dried apricots
110g Dried cherries
250g Butter
200g Sugar
2 Tbsp Honey
4 Eggs
250g Flour
1 Tbsp baking powder
1 tsp gingerbread spice mix
60ml rum

–  Soak the fruits in rum. Place the butter, sugar and honey in a bowl and whip them until a foamy texture is achieved.
–  Beat in the eggs one by one.  Then blend in the fruits carefully.
–  Add the remaining ingredients and stir until the dough is smooth.
–  Place it in a greased baking dish and bake it for about 45 minutes at 180°C.


I hope you enjoy it!

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