Vanilla Fruit Butter Cake for Christmas
Here is another version of English Butter Cake, the Vanilla Fruit Butter Cake. Its soft and moist texture abundant with fruits inside will make you fall in love with each slice! Another perfect dessert for Christmas celebration!

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The perfect cake for Christmas holiday season delight is Fruit Butter Cake. This recipe is non-alcohol version. Soak the fruits with Brandy or Rhum to make it as authentic as possible.
Vanilla fruit butter cake is always prepared for Christmas, so since the holiday is coming up. Other than that, you can always have butter cake for this yearly celebrations, such as Almond Butter Cake, Coconut Butter Cake, or Lemon Butter Cake.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Egg yolks and egg – I set this recipe to have more egg yolks than egg white. It makes the texture of the cake fluffy and soft.
Dried fruits – I prepare dried cranberries, raisin, sun-dried papaya, cherries, and nuts for the fillings. Be creative and put in your favorite dried fruits in. Cover them with a little bit of flour to make it float in the batter.
Sugar – For vanilla fruit cake, I use regular white sugar. If you want to use palm sugar or brown sugar, you can check the Classic English Fruit Cake recipe.
How to Make
- Prepare the baking pan. Grease and line with parchment paper at the bottom and the sides.
- Beat butter, sugar, and salt with low speed, gradually increasing to high speed. Mix until the sugar is dissolved and the butter pale, light, and fluffy. (image 1, 2, 3, 4)
- Add eggs one at a time while mixing with low speed (image 5).
- Mix until incorporated (image 6, 7).

- Sieve in the flour, milk powder, and vanilla extract (image 8).
- Use a spatula to mix it first and then use the mixer with low speed (image 9, 10, 11). Mix until well blended.
- Put the dried fruits in a bowl. Sprinkle some flour on the dried fruits. Mix well until all the fruits are well-coated (image 12).

- Put in the dried fruits and nuts (image 13, 14). Mix using a spatula.
- Pour the batter into the baking pan (image 15).
- Decorate the top with dried fruits and nuts.
- Bake in the preheated oven for 50-55 minutes until the top is golden brown and when a skewer is inserted, it comes out clean.

- Take out the pan and take out the cake gently on to the cooling rack (image 18). While still warm, brush some honey on top of the cake to make it shiny (image 19).
- Slice the cake and enjoy (image 20)!

Pro Tips
- Coating the fruits with flour will make the fruits float in the batter, so they don’t sink at the bottom of the cake.
- Soak the fruits with rhum or brandy overnight for more authentic flavor.
- Cover with cling wrap overnight, so the cake will be even more moist the next day.

Storage and Serving
Keep this cake in a closed container. Before that, you might want to wrap it with cling wrap to preserve the moistness.
Serve this cake warm or in room temperature with a glass of eggnog, a dollop of vanilla ice cream, whipped cream or strawberry jam.

Vanilla Fruit Butter Cake
Equipment
- 1 baking pan 22 cm
Ingredients
- 150 gr unsalted butter
- 90 gr granulated sugar
- ½ tsp salt
- 3 egg yolks
- 1 egg
- 100 gr flour
- 25 gr milk powder
- ½ tsp vanilla extract
Fruits
- 30 gr dried cranberry
- 30 gr raisin
- 30 gr sun-dried papaya
- 40 gr cherries
- 30 gr nuts
- 25 gr flour
Instructions
- Prepare the baking pan. Grease and line with parchment paper at the bottom and the sides.
- Beat butter, sugar, and salt with low speed, gradually increasing to high speed. Mix until the sugar is dissolved and the butter pale, light, and fluffy.
- Add eggs one at a time while mixing with low speed.
- Mix until incorporated.
- Sieve in the flour, milk powder, and vanilla extract.
- Use a spatula to mix it first and then use the mixer with low speed. Mix until well blended.
- Put the dried fruits in a bowl. Sprinkle some flour on the dried fruits. Mix well until all the fruits are well-coated.
- Put in the dried fruits and nuts. Mix using a spatula.
- Pour the batter into the baking pan.
- Decorate the top with dried fruits and nuts.
- Bake in the preheated oven for 50-55 minutes until the top is golden brown and when a skewer is inserted, it comes out clean.
- Take out the pan and take out the cake gently on to the cooling rack. While still warm, brush some honey on top of the cake to make it shiny.
- Slice the cake and enjoy!
Video
Notes
- Coating the fruits with flour will make the fruits float in the batter, so they don’t sink at the bottom of the cake.
- Soak the fruits with rhum or brandy overnight for more authentic flavor.
- Cover with cling wrap overnight, so the cake will be even more moist the next day.
I love the vanilla flavor of this Fruit Cake. It’s the perfect cake for Christmas which is lighter than the classic version.