Christmas bells are ringing, and the most wonderful time of the year is finally here! There’s something about December that makes the kitchen feel extra magical—the twinkle lights, the cozy warmth of the oven, and the sweet anticipation of holiday treats. This year, I decided to start the season with the most essential Christmas ritual: soaking fruits for a rich, moist, absolutely crave-worthy Christmas fruit cake.
If you’ve ever had a slice of classic plum cake or Christmas fruit cake, you know it’s unlike any other. That deep, almost caramel-like sweetness from the soaked dried fruits, the nutty crunch, and the warm spices—it tastes like pure holiday cheer in every bite. And here’s the secret: the flavor magic begins weeks (or even months!) before the cake ever touches the oven.
The Joy of Fruit Soaking
Soaking fruits isn’t complicated at all, but oh, it feels like such a cozy holiday ritual. Imagine chopping little piles of jewel-toned dried fruits, pouring wine or juice over them, and tucking them away like tiny gifts that are quietly transforming into something special. Around the world, Christmas cake traditions vary—some families soak their fruits a whole year in advance, while others give them a few months, a few weeks, or even just a couple of days. However you do it, the result is a cake that tastes festive and full of life.
Choosing Your Fruits and Nuts
This part is where you can get creative, because every dried fruit brings its own personality to the mix. Here are some favorites to start with: raisins (black and golden), prunes, cranberries, dried cherries, candied orange peel, candied ginger, dried pineapple, and dried apricots. For the nutty crunch, almonds, walnuts, and cashews are classic choices. You can play around depending on what you have on hand and what your family loves most.
Soaking Medium: Wine, Rum, or Juice?
Now, let’s talk about what you’ll be soaking these beauties in. Traditionally, rum or wine adds a deep, rich flavor that feels undeniably festive. I usually go with my homemade grape wine because it gives the fruits a luscious depth that I love. But fruit juices—like grape, orange, or apple—work wonderfully too if you’d rather keep it non-alcoholic. The only difference is storage: fruits soaked in juice need to be refrigerated, while those in rum or wine can happily sit in a cool, dark spot in your kitchen.
Ingredients You’ll Need
- Black raisins – 250 g
- Golden raisins – 250 g
- Chopped dates – 300 g
- Tutti-frutti (red, green, yellow) – 250 g each
- Chopped cashew nuts – 200 g
- Homemade grape wine – 2 cups
How to Soak Fruits for Christmas Cake
- Rinse the dried fruits if needed, and remove any stems from the raisins. Make sure to use seedless raisins.
- Deseed and finely chop the dates.
- In a large glass or ceramic jar (no metal containers, please), combine all your chopped dried fruits and cashew nuts.
- Pour the homemade wine over the mixture, stirring gently with a spatula until everything is coated.
- Cover the jar with a lid and store it in a cool, dark place.
- Stir the mixture daily to keep the fruits evenly soaked and happy.
- When it’s time to bake your cake, scoop out as much as you need and let the holiday magic begin.
Notes & Tips
- If you like your nuts crunchy, don’t soak them—just toss them into the batter right before baking.
- Some bakers like to add spice powders (cardamom, cinnamon, cloves, nutmeg) to the soaking jar. Personally, I love adding spices fresh while baking for that burst of aroma.
- The soaking liquid—whether it’s wine, rum, or juice—should be just enough to cover the fruits completely.
There’s something so joyful about this simple process, from shopping for dried fruits to stirring them each day. It’s like a little countdown to Christmas, each step infused with anticipation. So go ahead, start your soaking, and let your kitchen fill with the spirit of the season. Wishing you a merry, magical Christmas and the happiest holiday baking!
