Amaretto Christmas Cake Guide

This rich amaretto Christmas cake transforms the traditional holiday fruitcake into an elegant, spirit infused dessert that will impress your guests. Ready in under 3 hours, this recipe combines sweet dried fruits, warm spices, and the distinctive almond notes of amaretto for a festive centerpiece. Make ahead friendly, it allows busy bakers to serve complex flavors with simple preparation just in time for any Christmas celebration.

I first created this amaretto Christmas cake as a lighter, more modern alternative to dense and divisive traditional fruitcakes. The addition of amaretto gives the cake a sophisticated twist and brings out the best in the fruit and spice combination. It has since become our family's signature dessert, welcomed every year especially by those who never liked fruitcake before.

Gather Your Ingredients

• Dried figs or prunes (200g, about 1 cup): Provide deep, caramel undertones and keep the cake extra moist; choose plump dried fruits and chop evenly for best distribution, or swap for chopped dates if needed
• Sultanas (300g, 1½ cups): Add natural sweetness and soft chewiness; golden sultanas give a milder flavor, but raisins can be used in a pinch
• Raisins (350g, 1½ cups): Supply concentrated fruit flavor and classic texture; opt for seedless for easy eating and a smooth finish
• Glacé cherries (200g, ¾ cup): Deliver color and bursts of sweetness; always rinse then dry to remove syrup and avoid excess stickiness and sweetness; candied cherries are acceptable too
• Crystallized ginger (50g, ⅓ cup, optional): Adds warmth and subtle spice contrast; chop finely and include if you enjoy gentle heat, or omit for a milder cake
• Amaretto liqueur (125ml, ½ cup plus 1 tablespoon): Infuses almond flavor and moisture; a quality amaretto makes a noticeable difference, but almond extract combined with apple juice can substitute
• Butter (300g, 1⅓ cups): Gives a rich, tender crumb; use at room temperature for smooth mixing, or try plant based butter for dairy free
• Soft light brown sugar (250g, 1½ cups): Brings caramel notes that harmonize with amaretto; measure packed for accuracy, or use dark brown sugar for a deeper taste
• Treacle or molasses (2 tablespoons): Lends depth of flavor and rich color; blackstrap is too strong so stick to mild molasses or golden syrup as backup
• Ground cinnamon (1½ teaspoons): Provides aromatic warmth; freshly ground for the freshest flavor
• Mixed spice or pumpkin pie spice (1 teaspoon): Adds complexity with a blend of warming spices; if unavailable, use a homemade mix of cinnamon, nutmeg, and allspice
• Freshly grated nutmeg (¼ teaspoon): Enhances aromatic depth; always grate fresh for most impact
• Eggs, medium (5, beaten): Bind and leaven the batter; bring to room temperature and beat gently before using
• Plain flour (300g, 2 cups): Creates a strong structure to support the fruit; sift for best results, or use a gluten free mix with xanthan gum for allergies
• Fine salt (¼ teaspoon): Brings all flavors into balance; measure carefully as a little goes a long way
• Baking powder (½ teaspoon): Ensures a gentle rise for a lighter cake, preventing dense texture; check freshness before using
• Ground almonds (50g, ¾ cup): Reinforce almond notes; lightly toast for extra flavor or substitute with hazelnut meal if preferred

How to Make Amaretto Christmas Cake

Prepare the oven and cake tin:

Preheat your oven to 160°C (140°C fan or 300°F). Line a 23cm (9 inch) round cake tin, at least 10cm deep, with baking paper, cutting a collar for the sides that extends 3 inches above the rim. Grease lightly for easy release. Careful lining shields the cake as it bakes for up to 2 and a half hours and prevents the outside from burning before the center is done.

Simmer the fruit mixture with amaretto:

Combine all dried fruits, amaretto, butter, brown sugar, treacle, cinnamon, mixed spice, and nutmeg in a large saucepan. Stir over medium low heat and simmer gently for 10 minutes, until fruits plump and the buttery syrup turns glossy and fragrant. This blooming process infuses the fruit with spice and alcohol for bold flavor throughout.

Steep and cool the fruit:

Remove the pan from heat and let the fruit mixture steep for at least 1 hour, allowing it to absorb every bit of amaretto and warm spice. For even deeper taste, cover and let stand overnight at room temperature; the longer the soak, the richer the flavor and moisture.

Mix the batter thoroughly:

Transfer the cooled, soaked fruit to a large bowl. Incorporate the beaten eggs one at a time, stirring well after each to avoid curdling. Sift together flour, salt, and baking powder, then fold into the fruit mixture with ground almonds. Stir until the batter is just combined and evenly distributed; do not overmix, as this can toughen the crumb.

Bake with a gentle, slow heat:

Spoon the thick, heavy batter into your lined tin and smooth the top. Bake for 2 to 2 and a half hours or until a skewer comes out clean from the center, the cake springs back gently when pressed, and the top is deeply golden. A low, slow bake ensures a moist center and prevents burnt edges.

Cool, soak, and wrap:

Cool the cake fully in the tin, which might take several hours due to its density. Once cool, poke small holes all over the cake with a skewer and drizzle with the remaining tablespoon of amaretto. Wrap tightly in double baking paper and foil; store in an airtight container so flavors can harmonize and mellow as the cake matures.

I discovered this amaretto Christmas cake as I searched for a holiday recipe to replace my grandmother's dense fruitcake. The subtle liqueur notes and moist crumb won over even the skeptical members of my family. Now it is the cake everyone looks forward to at our annual Christmas table, especially my husband who never cared for fruitcake before.

Smart Swaps and Variations

This cake invites creative substitutions to suit different diets and tastes. For a non alcoholic version, combine apple juice with a bit of almond extract to preserve the signature flavor without the liqueur. To make a gluten free cake, replace plain flour with a reliable gluten free blend and a touch of xanthan gum. Plant based butter and flax eggs stand in well if you want a vegan option. Consider experimenting with unique dried fruits like apricots or blueberries, or add orange and lemon zest for citrus brightness.

How to Store and Reheat Amaretto Christmas Cake

Proper storage is essential for keeping your amaretto Christmas cake fresh and flavorful over time. Once fully cooled, wrap the cake in double layers of baking paper followed by foil, and place in an airtight container. Store in a cool, dark place, away from direct heat, for up to 6 weeks. For longer keeping, tightly wrap and freeze for up to 3 months; thaw at room temperature for 24 hours before slicing. Feeding the cake with a tablespoon of amaretto weekly while in storage improves taste and preserves moisture.

What to Serve with Amaretto Christmas Cake

This cake is delightful on its own, but truly shines with thoughtful pairings. Serve thin slices with lightly sweetened mascarpone cheese and toasted almonds for an elegant dessert plate. The traditional pairing of sharp cheddar cheese offers a savory note that balances the cake's sweetness, making it a favorite for tea or after dinner. For special occasions, match with a glass of Vin Santo or amaretto liqueur to echo the cake's nutty, fruity flavors and create a memorable holiday treat.

Nutritional Benefits

Amaretto Christmas cake may be indulgent but offers notable nutritional advantages. The generous mix of dried fruits provides fiber, potassium, and antioxidants while ground almonds contribute healthy fats and protein. With no artificial additives and less added sugar than many holiday desserts, this cake is a wholesome yet festive treat when enjoyed in moderation. Each serving delivers about 430 calories, 15g protein, 40g carbohydrates, and 18g fat, smoothly fitting into a balanced seasonal menu.

Recipe Success Tips

Even experienced bakers can face challenges making fruitcake. To prevent cracks on top, maintain the oven at 160°C and avoid opening the door too early. If your cake turns out dry, brush with extra amaretto or simple syrup to restore moisture, and always soak your fruits for at least 1 hour. Cakes that sink or appear underdone often result from underbaking or opening the oven door too soon, so check doneness with a skewer and be patient during the bake and cool down.

This amaretto Christmas cake will bring warmth and celebration to your holiday table, delighting both fruitcake fans and skeptics alike. Enjoy the easy prep, make ahead convenience, and uplifting almond flavors with your family this season.

Common Questions About This Recipe

→ Can I substitute prunes for the figs?

Yes, either dried figs or prunes can be used, depending on your flavor preference and what you have available.

→ What is the purpose of soaking the fruits in amaretto?

Soaking the dried fruits in amaretto enhances flavor and ensures the cake has a moist, tender texture.

→ How should I store the cake after baking?

Wrap the cooled cake in baking paper and foil, then store in an airtight container to preserve freshness.

→ Can I make this cake in advance?

Absolutely. This cake can be made days ahead, with flavor developing as it rests.

→ Do I need to use ground almonds?

Ground almonds add moisture and richness but can be omitted for nut-free variations, adjusting flour as needed.