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White Christmas Fruit Cake

Wow, how time flies and it’s time to make the Christmas Cake again.  I have been making this same Christmas Cake for ever, long before I was married.


This year I have decided to change everything. Firstly I’ve changed the decoration. They do not make Christmas Cakes in Greece so I cannot find new Christmas ornaments to put on my Christmas Cake. Last year my sister gave me this beautiful Angel which I think it is perfect for my cake.

I changed a few of the ingredients in the cake as well. I added different spoon sweets. Quince and cherries which were the only ones I had at home. I made a lemon peel marmalade which I made in the winter and still have. I removed most of the jam and kept the lemon peels. I added pineapple, craisins, pecans and pistachios. Finally I added a new spice for the first time in this cake: ginger.    The other thing I did this year is that I wrapped the cake in cling film and had it in the refrigerator.   Every 2 – 3 days, I unwrap the cake and wet it with cherry brandy.   This was repeated 2 – 3 times until I added the first layer of lemon jam and then the frosting.

Before starting the cake, a few things have to be done first.  The first thing is to dry the fruit we add in the cake. In Greece and Cyprus we preserve fruit in heavy syrup and we do this with a variety of fruit so we use 3- 4 different kinds such as cherries, oranges, bitter oranges green, bitter orange peel, citrus, bergamot, walnut, etc., any type you prefer.  The fruit is placed in a strainer for 3 – 4 days so that the syrup is drained.

The almonds to be used in the frosting should also be blanched and left to dry for a few days

We wash out the syrup, strain them for 2 – 3 days and then cut them in small pieces. Otherwise use dried fruit.

I won’t add a lot of photographs this year as you may see the procedure in last year’s cake.

Christmas Fruit Cake


  • 170 grams butter
  • 1 cup of dark brown sugar
  • ½ cup of white sugar
  • 2 cups of self raising flour
  • 1/2 cup of cherry brandy
  • 50 grams of sultanaraisins
  • 50 grams of craisins
  • 1 cup of blanched almonds finely chopped
  • 150 grams (about) 2cups of dried spoon sweets or dried fruit (I used cherries, quince and lemon)
  • 75 grams or 2 slices of dried pineapple
  • 60 grams (about) 1 cup of pistachios
  • 60 grams (about) 1 cup of pecans
  • 1 tablespoon of baking powder
  • 4 eggs
  • ½ teaspoon of freshly ground nutmeg.
  • ½ teaspoon of freshly ground cloves
  • 1 teaspoon of cinnamon
  • ½ teaspoonof ginger
  • 1 teaspoon of mixedspices
  • apinchofsalt
  • lemon jam (without the peels)


Whisk the butter and sugar together until it’s light, pale and fluffy.Add eggs one by one and then add brandy.Sift the flour and add all the other ingredients to flour and mix well.Add to butter.

Line base of a buttered cake tin with parchment paper, and using a large kitchen spoon, transfer the cake mixture into the prepared 28 cm. diameter tin, spread it out evenly with the back of a spoon. Pre-heat oven at 180o and bake the cake for about 1 hour or until after inserting a knife or a cocktail stick, it comes out dry and clean.

Cool the cake for 30 minutes in the tin, and then remove it to a wire rack to finish cooling. Wrap with cling film and place in the refrigerator.

In a few days

In a few days, wet the cake with cherry brandy, wrap and refrigerate. Repeat after a few days.

Spread the lemon jam (without peels) on top of the cake and prepare almond paste (like marzipan).

Almond Paste


200 gr. Almonds, blanchedandgrounded

250 gr. Frosting sugar

2 egg whites whipped

1 spoonful of lemon juice

1 spoonful of blossom or rose water

1 vanilla


Blanch almonds and let them dry and grind them in any way you like but they must be really thin.Whip the eggs until frothy but you don’t have to make them into meringue.Sieve the frosting sugar and add the almonds as well as all the other ingredients and knead until a thick paste is formed.Spread the paste all over the cake with a knife and let it dry for two – three days.

2 -3 dayslater finishwithRoyal frosting.

Royal Frosting


2 egg whites lightly beaten

2 cups of sieved frosting sugar

1 spoonful of lemon juice

2 vanillas


Sieve the sugar and add the vanillas.

Beat the egg whites until frothy.

Add sugar a spoonful at a time, as well as the lemon juice, mixing each time we add sugar until a nice thick cream is formed.

Add decorations before the frosting becomes hard.

We use this frosting not only because it gives a nice snowy look but it also keeps cake airtight and before we cut it, it can be preserved for a very long time.

When it dries, wrap in cellophane to keep dust away.

I am submitting this recipe to Kitchen Flavours, of Yummy Food, who is hosting the event Food In Colour – White, created bySunshinemom of TongueTicklers

I am also sending this over to JZ, of Tasty Treats, who is hosting the event Santa Holiday Challenge.

Kopiaste and Kali Orexi,

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22 Responses

  1. I didn’t know they didn’t make christmas cake in greece. See one learns everyday something new.
    eading the ingridients list itself make me drool.

  2. giz

    Wow, talk about an old version of Bing Crosby singing White Christmas. The cake I’m sure is amazing – it would take me a month to do it.

  3. That cake must taste wonderful! I love the white icing and the decorations!

    Cheers and have a marvelous weekend,


  4. Ben

    No xmas cakes or decorations? What’s wrong with Greek people? Hehe :-p So what is the traditional xmas food in Greece? I love the changes you made for the cake this year 🙂

  5. Sounds great. Thanks for sharing.

  6. hmnn.. this cake looks divine….

  7. What a beautiful cake! The recipe sounds amazing, especially with the cherry brandy, yum.

  8. Ivy

    Happy Holidays everybody.

    Ben, maybe I have been misunderstood. Just the Christmas cake is not traditional so no Christmas cake ornaments. Otherwise everything else is celebrated. Our traditional Christmas Sweets are kourabiedes and melomakarona.

  9. ivy..thanks for visiting my blog. as to your question about the apple jelly — it’s a spread, much like a jam, but a lot smoother. I find it in the grocery aisle where the fruit preserves/jams are.

  10. Ivy

    Thanks a lot Jescel for coming back to give me a reply. I will have to look for that.

  11. White Christmas with Bing Crosby is a must see for me at Christmas time Ivy. I just watched Miracle at 34th St the other day with Maureen O’Hara…now I need to see Jimmy Stewart in It’s a Wonderful Life and A Christmas Carol and I will be all set:D The little angel is very pretty on top of your delicious fruit cake:D

  12. I’ve always wanted to do a traditional Xmas cake Ivy but have held back fearing how hard it is. I like your version with all the different spoon sweets. Very clever! And you made Royal frosting too! That’s a great effort. Can’t wait to hear how it tastes!

  13. Your cake looks quite good Ivy. How long does it keep?

    Kales Giortes!

  14. The fruit and spices in this cake a amazing Ivy! I would love to have this for Christmas!

  15. oh, how wonderful… truly amazing… 🙂

  16. Ivy

    Maria, once the royal frosting is put it can last for months if it is not cut.

  17. Even my recipe is very closer to yours. But never frosted with royal icing, it looks great and i believe it would taste good as well.

  18. This is a beautiful cake Ivy, and the angel on top is just perfect.

  19. PG

    looks beautiful! a preftect christmas cake. a fruit cake and a white frosting. wonderful!

  20. Your cake looks so perfect for Christmas- white. I love that little angel on it.

  21. Your cake looks so angelic, Ivy! Thanks for the entry:)

  22. Ivy, your cake looks beautiful and I love the cute angel too!

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