Soaking fruits for Christmas Cake is the first step to making the traditional rich Christmas Fruitcake. Learn how to soak dried fruits the right way with this handy tutorial. They add amazing flavor, richness, and moisture to the fruit cake.Β

I baked my first-ever fruit cake in 2015! And since then it’s been a tradition to make it every Christmas just like my Mother-in-law does.
The first step of making the Rich Christmas Fruit Cake or plum cake requires soaking the fruits in liquor. The dry fruits rehydrate and turn plump and juicy lending a boozy, decadent, and rich flavor to the fruit cake.
Don’t consume alcohol? No worries, I’ve shared substitutes in the FAQ below.
My Mum-in-law makes the best fruit cake ever! People often help themselves with seconds! Yes, it is that good!
Now, each family has their own way of making this cake, from the kind of dry fruits they use or the recipe for the cake. Regardless of whatever dry fruits you use, it is necessary to soak them in some sort of liquid in order to macerate them and get them prepped up to be used in the fruit cake.
Table of Contents
Ingredients needed
I’ve used the following ingredients;
Dry fruits: I’ve used black raisins, raisins, black currants, unsweetened dried cranberries, dried apricots, prunes, tutti frutti, candied orange peel, and candied ginger.
Liquor: I’ve used dark rum to soak the fruits.

How to soak the fruit for Christmas cake – Step-by-step process
Step 1: Chop the fruits and mix
Chop up dry fruits like prunes, dried apricots, candied ginger, and candied orange peel. Remove the stems, if any of the raisins, and chop them in half if they are big. (Photo 1)

Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good. (Photos 2 and 3)

Step 2: Transfer to a glass jar and pour rum
Transfer the fruit mixture into an airtight glass jar. (Photo 4)
Pour rum over the fruits, just enough to immerse them completely. (Photo 5)
Close the jar and give it a shake. (Photo 6)

Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.
Step 3: Add more rum as needed after a couple of days
Check the jar in a few days, if most of the alcohol is soaked up, then add some more. (Photos 7 and 8)

Storage instructions
Store the glass container in a cool and dry place. Remember to give it a shake every other day.
If most of the liquor is absorbed, add some more. The fruits should always remain submerged in the liquor.

Recipe Tips
Use your own mix of dry fruits: There is no hard and fast rule here that you must only use the dry fruits listed. This assortment of dry fruits works great for us. I know of someone who doesn’t like raisins in the cake, so she adds more candied fruit. Likewise, feel free to add whatever you like. Totally up to you! Make it your own π
Uniform-sized pieces of dry fruits: Chop up the dry fruits into more or less even sizes before soaking. If the raisins are long, chop them in half. This will prevent the cake from crumbling too much while slicing it.
Use a glass or ceramic jar: Avoid using metallic containers to soak the fruits as the alcohol tends to react with these materials. Make sure that your glass/ceramic jar is airtight.
Leave about 2 to 3 inches of headspace in the jar: Avoid filling the fruits right up to the brim since they soak up the liquor and plump up.
Give the jar a good shake every other day: Do not forget about the jar once you soak your fruits. Do remember to give it a good shake or mix it with a clean, dry spoon. Check the alcohol levels and if it has reduced, add more.
Add some jam or citrus zest to the fruit mixture: You can add some orange marmalade if you love the citrusy flavor and the subtle bitterness it adds to the cake. You may also use other jams like blueberry, strawberry, etc. Some people also like adding lemon or orange zest. It really depends on what flavor you’d like in the final cake.

Frequently Asked Questions (FAQs)
What dry fruits can be added to the rich Christmas fruit cake?
Use your choice of favorite dried fruits and liquor or a combination of liquors. My Mum-in-law uses these proportions.
- 300 grams of raisins (mixed)
- 100 grams of dates
- 100 grams of walnuts.
I’ve been experimenting with my assortment of dry fruits over the years and I tend to include a lot more while keeping the net quantity more or less the same. I’ve used black raisins, raisins, dried black currants, dried cranberries, prunes, apricots, tutti frutti, candied orange peel, and candied ginger.
You can also use red or green glace cherries, figs (if you don’t mind the tiny seeds), dried blueberries, etc.
I’ve also I’ve also skipped adding the nuts this time and will add them later into the cake batter.
What is the best liquid to soak dried fruit in for Christmas cake?
Typically, the dried fruits are soaked in liquor. In India, most folks use Old Monk dark rum. However, you can use spiced rum or other spirits like brandy, cognac, port wine, Madeira, sherry, etc.
What can I soak the fruit in instead of alcohol?
For a non-alcoholic version, you can use grape juice, cranberry juice, orange juice, or a combination of these juices.
How long should I soak the fruit for Christmas cake?
With alcohol: I suggest soaking the fruits for a minimum of 2 to 3 months in advance. Of course, the longer the better! You can soak the fruits up to a year in advance for a truly boozy fruit cake. If you are crunched for time,1 week or even 1 day of soaking the fruit works fine. But, it is best to plan in advance.
Here’s a timeline that you can use as a guide:
- Soak fruits 2-3 months in advance.
- Bake the cake in the first week of December or at least two weeks before Christmas.
- Mature the cake by feeding it with 2 tablespoons of rum after it’s baked, while it is warm, and then with another 1 to 2 tablespoons of rum once or twice a week until Christmas. Keep an eye on the cake as it is easy to overfeed it and it will turn soggy.
Please note, that this is what I like to follow. People have their own timelines, as some may prefer to bake the cake in October and feed the cake for 12 weeks. Some bake the cake a couple of days prior to Christmas and feed the cake only once after it’s baked. You can always experiment and see what works for you. Typically, In India, most folks bake their cakes a couple of days or weeks before Christmas.
Without alcohol: Store it in the refrigerator. Soak it only a week before you intend to bake the cake.
How much alcohol to use to soak the fruits for Christmas cake?
This will depend on the volume of the jar you use. There is no fixed quantity here. You need enough alcohol to cover the dry fruits completely. The fruits will soak up the alcohol and plump up. Add more alcohol as needed to submerge the fruits.
How many cakes can I make with this quantity of rum-soaked dried fruits?
This totally depends on what the recipe calls for and also on your preference for the fruit-to-cake crumb ratio. If you prefer more fruits in the cake you can double up this recipe.
My Mum-in-law soaks 500 grams of fruit for a 2.5 kg fruit cake. Her recipe makes a standard bundt cake and an 8-inch round cake. The fruit-to-crumb ratio is slightly less in this cake, but it still tastes so rich and decadent.
You can use this entire batch of soaked fruits to make one 9 x 2-inch square cake, a 10 x 2-inch round cake pan, or a standard bundt cake. This will yield a good amount of fruit-to-crumb ratio.
What else can I make with rum-soaked fruits?
You can make so many other things like;
- Breads like cinnamon rolls, buns, etc
- Scones
- Spruce up a simple cake batter
- Brownies
- Ice creams, rum and raisin ice cream, anyone???
- As a topping on desserts
Have you soaked your dried fruits for the rich fruit cake yet?
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Editor’s note: This recipe was originally published on Nov 21, 2015. It has been republished and updated with new images, video, and content on Nov 24, 2022. The original recipe has been modified, however, you can find the original quantities of dry fruits in the first query of the FAQs above.

Soaking Fruits For Christmas Cake
Ingredients
- 100 grams black raisins, 2/3 cup
- 100 grams raisins 2/3 cup
- 50 grams dried black currants, 1/3 cup
- 50 grams unsweetened dried cranberries, 1/3 cup
- 50 grams dried apricots, 1/3 cup
- 50 grams prunes, deseeded, 1/3 cup
- 50 grams tutti-frutti, 1/3 cup
- 25 grams candied orange peel, heaping 1/8 cup
- 25 grams candied ginger, 1/8 cup
- 2 cups dark rum, or as needed (you may use your favorite liquor)
Instructions
Chop the fruits and mix
- Chop up the dry fruits like prunes, apricots, candied ginger, and candied orange peel.
- Remove the stems, if any of the raisins, and chop them in half if they are big.
- Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good.
Transfer to a glass jar and pour rum
- Transfer the fruit mixture into an airtight glass jar.
- Pour rum over the fruits, just enough to immerse them completely
- Close the jar and give it a shake.
- Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.
Add more rum as needed after a couple of days
- Check the jar in a few days, if most of the alcohol is soaked up, then add some more.
Hi Freda,
I have soaked my fruits for a year now.. but when I bite into it once baked , it tastes a bit bitter..
Does it taste bitter the soaked fruits in the cake?
Please help as Christmas is nearing and I just made a tester today and this is what I felt.
Please reply.
Thank you.
Hi Mich! What container did you use to soak the fruits? Ideally, you shouldnβt have had that problem if you used a good, airtight glass container. Did you store the container in a cool, dark place away from sunlight? Were the fruits completely soaked in the liquor?
If itβs tasting bitter, itβs best to avoid using it further. Start with a fresh batch. Itβs still not too late to soak the dried fruits.
Hi Is it fine to mix Rum, Whiskey and wine to soak the fruits?
Hi! I suggest using either of them! Iβve never tried using a mix and Iβm not sure what the resultant flavor would be like. You can also consider using brandy.
Hi. When you soak dry dates in water, what is the solution that is derived called in English and also what is the process called? Goutham.
Hi Goutham! Iβm sorry! I really have no clue what the solution or process is called.
Hi…loved the idea of soaking dry fruits in rum. I want to make this cake so should I soak them right away since Christmas is about a month away? Can we add almonds and cashews?.
Hi! Thanks so much ! Yes go ahead and soak it right away, I have already soaked mine since 1st week of November! you can use any nuts of your choice, even cherries and tutti frutti too π
Ok thanks…Does tutti frutti needs to be soaked too?
Yes you can soak that as well π
Can I store soaked dry fruit in plastic airtight or pyrex bowl(with plastic lid)
Pyrex bowl should be fine, no plastic /stainless steel/ aluminum containers are recommended since alcohol is being used here. A Pyrex bowl with the plastic lid should be ok, make sure the alcohol is not touching the lid.
Is there any reason for not using plastic container(food grade)?
Acids are transferred in plastic containers, so it doesn’t seem to to reactive.
Hi Smriti! Acid was always stored in a big glass bottle, at least that’s what I’ve seen in my Chemistry lab in college and even at my workplace. The ones sold commercially must be diluted. Anyways coming back to the storage, it is ideal to soak the fruits in a glass jar, as the other materials can tend to react with the alcohol and leach in the soaking liquid, depending on their quality of the plastic. And I’m sure you don’t want those in your cake.
Hey this is amazing!!! I’ll definitely try this once… π
Thanks Akiraa π
You’re most welcome,Freda! ??
Just soaked the nutsβΊβΊβΊβΊ….so when will you post the fruit cake recipe??..
I’m planning to bake it by 14th or 15 th Dec, Lina. Will definitely post it by 16 th.. will draft the recipe tomorrow, so I can just add the pics and publish it sooner:)
Oh ok cool…I’ll bake around the 21st only…so it’s good
Okk!! that’s cool π
Freda, I tiny request please..If you already have the recipe typed out, can you mail it, cause there is a charity stall coming up for Christmas on the 13th and I would like to make this fruit cake..If you haven’t then not a problem βΊ
Hi Lina! I’m drafting it now actually, Will email you in the evening π
Oh my god! So sweet of you…thanks a ton..
You are still up ?
Saturday night…internals got over only today so having fun ?
oh cool!! enjoy the break π
βΊβΊ
One of my favorite π Beautiful clicks!
Thanks so much Kushi π
I didn’t know that the fruit in fruit cakes was soaked in rum. I bet that makes the cake taste wonderful. Will you be posting the fruit cake recipe? That is so nice you will get to be with your family over Christmas, Freda. I loved learning a little bit about them in your post. Passing down family recipes is one of the reasons I started my blog, too. Thanks for sharing about the fruits and your beautiful pictures!
That’s the way it’s done back in India , Shari ! People tend to soak their dry fruits for even a year ! I have no clue how it’s done in the US.. I surely will be sharing the cake recipe soon too .. It’s nice to know that passing on family recipes is one of the reasons you decided to start your blog too π thanks so much for stopping by Shari π
This rum soaked fruit can be used in a variety of recipes, like scones and muffins.
Oh yeah!! That would be wonderful , Frances π
Your mum in law’s cake sounds wonderful. Soaking the fruit as you have done must make it fantastic. We usually add bra.dynamic to the cake once it’s cooked. ?
Thanks Millie ! Yes it does make it really good !thanks so much for visiting π
I have never soaked dry fruits in rum before, this sounds like a great idea!
Thanks Mary π
Grt clicks
. Christmas preparations started:-)? I can imagine the taste of soajed nutsand dry fruit
Thanks Vidya! Not really started, just this one thing π
Lovely shots! Good luck with the fruit cake – I am looking forward to those pictures Freda π
Aww thanks so much dearie π
Wowie!!! You can get to learn so many things from your in laws Freda!! That’s a real blessing ???
it sure is Shamira π Thanks:)
wowww great plz post the recipe of fruit cake and plum cake
Sure Kavita …. will have one in a few weeks !!!!
Wow. Looking forward to that delicious cake
Sure dear π
This is good.. I have few friends who do the same and the cake ‘s they make is like really delicious.. Looking forward to more… ???
Thanks Neethu ! Final product to come soon βΊοΈβΊοΈ
Waiting?
Looks delicious Freda! And I love that you’re using recipes that have been passed down! I have a ton of those types of recipes and am looking forward to posting them in the future…although looking at some of my grandmother’s recipes it will be adventurous to cook them as the ingredients may be a little ‘too’ interesting! Wonderful photos by the way π π
Thanks Linda! family recipes are treasures for sure!I’m sure you would enjoy recreating your Grandma’s recipes:) Looking forward to those:)
Another tiny help…can you please tell the right amount of rum I should buy cause I’m pretty new to this
Lina , usually my mum in law uses old monk rum, that should be available easily , I’ve used the gold rum variety , as old monk is not available here.
Ok cool thanks βΊ
We generally don’t use alcohol for our plum cakes at home, but wanted to ths year…so glad u made this post…will start soaking it tomorrow βΊβΊβΊβΊ
I think there’s a difference in plum cake and the fruit cake ,Lina ! Plum cake uses no alcohol .. If you follow Nandini of Goanwiki blog, she has just posted a plum cake few days back .
Oh I see…we usually flow a traditional recipe for plum cake…but this time wanted to try something diff…will wait fr your fruit cake recipe βΊ
Sure Lina! Will definitely share it asap π
βΊ
Lovely share Freda! Can we refrigerate and store? Cos I came across one recipe 2 years ago where they refrigerated it for 14 hours.
Thanks sweetheart π you can keep it at room temperature , no need of refrigeration at all π
Telepathy Freda! This has been on my mind this whole week. On my list for tomorrow π
That’s great Dear:) looking forward to your post π
Beautiful clicks Freda….
Thanks Chitra π
Sounds delicious, Freda!
Thanks Anna ! π
I too plan to make this cake for Christmas for the first time. I will look forward to your recipe. Beautiful pictures as always Freda π
Oh wow ! That’s great Nandini π thank a lot π
O wooow has to do mine toooo your shot are gorgeous Freda and glad to know your FIL was Chef.
Here in Kuwait too difficult to get wine I soak in orange juice it taste yummy too.
Thanks sweetie π I’m looking forward to your post π
Thx darling has to soak soon last year I soak for 4 days in orange juice.
For non alcoholic , I don’t think you need a lot of soaking time dear , 2-3 days is good enough π
O ok than sweety ? will do prior 10 to 15 days
Yeah dear :)welcome ?
Wow sounds amazing Freda! You father in law huh?
Hehe ! Yep Lynn π thanks so much π I’m sure you bake the fruit cake as well too ??
I don’t I never have! My grama did, but for living in the middle east would be a very different thing. I tried to do what was more average there!
Oh yeah ! It’s difficult to get alcohol there right ? That’s what Melinda was saying as well !
oh yes it is illegal and just not recipe that they would understand, fruit in bread hahaha
Wow Freda, you’re in for a treat then if your ma in law is with you now. I too have made fruit cakes before, having got the recipes from both my mother and my husband’s side of the family. I used to make them regularly, but I’ve stopped now, as there’s just the 2 of us at home now. My husband loves fruit cake. My Godfather was the Chef at the Taj Mahal in Mumbai back in the day, and I recall (even though I was only 3 yrs old when we left India), that he always sent us the most amazing cakes. Your pictures are also just beautiful, I love the arrangement and styling. π
Thanks so much Loretta! Yes definitely in for a treat, plus learning so much more π why don’t you make a small batch ? Actually my mum doesn’t bake much , so we used to buy this cake and just make the other sweets, but I really loved my mum in laws Christmas fruit cake and now I’ve got the opportunity to learn how it’s made too π glad you liked the pictures π
Lovely Freda, on Dec 1 I start soaking my fruit to get it ready to make the fruit cakes. Boozy fruit is delicious.
That’s great Suzanne π I’ve heard people soak their dry fruits for a year too , how boozy will that be ! π
That will be BOOZY!!
π