Baking Joy: Miss Fogarty’s Christmas Cake Recipe


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 cup chopped dried apricots
  • 1 cup chopped dates
  • 1 cup raisins
  • 1 cup candied cherries, halved
  • 1 cup candied pineapple, chopped
  • 1 cup brandy (for soaking fruits)
  • Additional brandy for brushing the cake (optional)


Prepare the Fruits:

In a large bowl, combine chopped walnuts, dried apricots, dates, raisins, candied cherries, and candied pineapple.

Pour 1 cup of brandy over the fruit mixture, ensuring all the fruits are well-coated. Cover the bowl and let it soak overnight, allowing the fruits to absorb the flavors.

Preheat the Oven:

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.

Creaming Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs:

Add the eggs one at a time, beating well after each addition.

Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Fold in Vanilla and Soaked Fruits:

Stir in the vanilla extract, and then gently fold in the soaked fruit mixture until evenly distributed throughout the batter.

Pour Batter into Pan:

Pour the batter into the prepared pan, smoothing the top with a spatula.


Bake in the preheated oven for 2 to 2.5 hours or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.


Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Optional Brandy Brushing:

For an extra kick of flavor, you can brush the cooled cake with additional brandy using a pastry brush. This step is optional.

Wrap and Age (Optional):

For a richer flavor, you can wrap the cooled cake in cheesecloth soaked in brandy and let it age for a few days before serving.

Serve and Enjoy:

Once the cake has cooled and, if desired, aged a bit, slice and serve. It’s perfect for sharing and bringing joy during the festive season!

Note: The alcohol content from the brandy used in soaking the fruits and optional brushing will dissipate during baking, leaving behind a delightful flavor without the actual alcohol.

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