There’s nothing quite like the rich aroma and comforting taste of a classic fruit cake during the holidays. This Easy Moist Christmas Fruit Cake Recipe is my go-to for busy seasons – it’s unbelievably moist, packed with fruity goodness, and simple enough to make even if you don’t bake often. I promise, you’ll love how it fills your kitchen with festive spirit!
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Why You'll Love This Recipe
I’ve tried quite a few fruit cake recipes over the years, and what keeps me coming back to this one is how effortlessly it turns out moist and flavorful without any fuss. Whether you’re a seasoned baker or just want a dependable recipe that looks and tastes impressive, this cake checks all the boxes beautifully.
- Super Moist Texture: The secret soaking of dried fruits really plumps them up, keeping the whole cake wonderfully juicy and dense.
- Balanced Flavors: A careful blend of spices and molasses gives the cake that warm, comforting Christmas flavor you crave without overpowering the fruit.
- Simple Preparation Steps: No intimidating techniques here—just straightforward mixing and careful baking that guarantees success.
- Flexible to Personal Touches: You can play around with the fruits, nuts, or even add a splash of brandy, customizing the cake just how you like it.
Ingredients & Why They Work
The magic of this Easy Moist Christmas Fruit Cake Recipe comes down to combining wholesome dried fruits with warm spices and a moistening soak. Each ingredient brings its own role, ensuring the cake is full of flavor and stays soft even days after baking. Here are the key ingredients and why they make this cake a holiday favorite.
- Raisins: These are classic fruit cake staples, soaking up liquid and sweetness while adding natural chewiness.
- Dried Apricots: Their mild tartness balances the sweet fruits, plus when chopped finely they blend beautifully into the batter.
- Mixed Peel: Adds subtle citrus notes and a bit of texture without overwhelming the cake with bitterness.
- Glace Cherries: Their vibrant red color livens up the cake, and their juicy sweetness is a festive treat buried inside.
- Dates: Bring rich, caramel-like sweetness and moisture that enriches the cake’s body.
- Apple Juice or Brandy: The liquid that plumps the fruit also infuses the cake with extra flavor — I often skip brandy so everyone can enjoy it, but it’s lovely if you want that adult twist.
- Unsalted Butter: Provides richness and helps the cake stay tender.
- Dark Brown Sugar: Gives deeper color and a molasses flavor that’s quintessential for Christmas cakes.
- Vegetable Oil: Keeps the cake moist and soft—oil-based cakes are often more tender than butter alone.
- Molasses or Golden Syrup: Adds complexity with sweet, slightly smoky undertones perfect for the holiday mood.
- Spices (Allspice, Cinnamon, Nutmeg): These warm spices bring comfort and depth, really tying all the flavors together.
- Eggs: Essential for structure and binding the cake ingredients together.
- Baking Powder: A little lift to keep the cake from getting too dense while maintaining moisture.
- Plain Flour: The base of the cake’s structure.
- Walnuts (Optional): Adds a pleasant crunch and nutty flavor if you love a bit of texture contrast.
Make It Your Way
One of the joys of this Easy Moist Christmas Fruit Cake Recipe is how easy it is to tweak according to your own tastes or dietary needs. Over time, I’ve enjoyed adding my own spin — and you should too! Don’t hesitate to experiment here.
- Variation: Sometimes I swap out raisins for dried cranberries to add a little tangy pop, which my family absolutely loves every Christmas.
- Alcohol-Free Option: I usually make this without brandy so it’s family friendly, but if you enjoy a more traditional flavor, adding that splash is a nice touch.
- Nut-Free: If you’re serving guests with allergies, simply omit the walnuts. The cake remains moist and flavorful without them.
Step-by-Step: How I Make Easy Moist Christmas Fruit Cake Recipe
Step 1: Soak the Fruit to Bring It to Life
Start by placing all your dried fruits into a large microwave-safe bowl along with your apple juice or brandy mixture. Pop it into the microwave for about 1 minute and 30 seconds — just until the liquid is hot. Then stir to coat all the fruit and cover it, letting it soak and plump for an hour while it cools. This quick soak is the secret to that unbeatable moistness in the finished cake.
Step 2: Cream Butter and Sugar with Love
While the fruit is soaking, preheat your oven to 160°C (320°F) and prepare a 21–22 cm round cake pan by greasing it and lining with baking paper. Using an electric mixer, beat the softened butter with the dark brown sugar for about a minute until smooth and creamy — this step sets the stage for the perfect texture.
Step 3: Mix in the Moisture and Spices
Next, add your vegetable oil and molasses (or golden syrup), beating until everything is combined. Stir in the salt, allspice, cinnamon, nutmeg, and baking powder to make sure every bite bursts with that classic Christmas spice harmony.
Step 4: Add Eggs and Flour Gently
Add the eggs one at a time, beating just until incorporated so the batter doesn’t get overworked. Then fold in the flour until mostly combined — it’s okay if there are a few flour streaks left at this stage.
Step 5: Fold in the Soaked Fruit and Nuts
Now, pour in the soaked fruit along with all that flavorful soaking liquid from the bowl, and gently fold in chopped walnuts if you’re using them. This is where your batter really comes alive, packed with color and texture.
Step 6: Bake Low and Slow for Best Results
Pour the batter into your prepared cake pan and cover the top loosely with foil. Bake for 2 and a half hours, then remove the foil and bake for another 30 to 45 minutes. The cake is done when a skewer inserted in the middle comes out clean or with just a few moist crumbs attached. Patience here is key to a tender, fully cooked cake that isn’t dry.
Step 7: Cool and Enjoy (or Decorate!)
Let the cake cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. This cake is just as lovely plain as it is decorated, but if you feel like getting fancy, the marzipan and fondant layers bring a classic Christmas cake look. Otherwise, dusting the top with icing sugar and fresh cherries is simple and charming.
Top Tip
Over the years, I’ve learned that the biggest game changer for this cake’s moisture is the soaking of the fruit. Don’t skip or shorten this step, even if you’re eager to get to baking. It makes all the difference between a dry cake and that melt-in-your-mouth, dense texture we all crave.
- Fruit Soaking Time: I recommend soaking for at least an hour; if you’re prepping ahead, soaking overnight intensifies the flavor even more.
- Oven Baking Temperature: Keep the oven at a low 160°C (320°F) to bake the cake gently and avoid drying it out.
- Check Before Removing Foil: After the initial baking time, peek and make sure the foil doesn’t stick to the top—removing the foil then helps the cake form a nice crust.
- Don’t Rush Cooling: Allow the cake to cool fully before slicing or decorating; this prevents it from crumbling or falling apart.
How to Serve Easy Moist Christmas Fruit Cake Recipe
Garnishes
I love topping my fruit cake with a simple dusting of icing sugar and a handful of fresh or glace cherries—it’s just so festive and inviting. For a classic touch, rolling the cake in a thin marzipan layer and then smothering it in white fondant gives it a stunning, elegant look that always wows guests.
Side Dishes
This cake pairs beautifully with warm pouring custard—that silky creaminess complements the spicy rich cake perfectly. If custard isn’t your thing, a scoop of vanilla ice cream or a dollop of whipped cream also works beautifully for a festive dessert.
Creative Ways to Present
For special occasions, I sometimes cut the cake into thin strips and serve them stacked or layered on a festive platter topped with more fruit and edible glitter for a bit of sparkle. Another idea is wrapping a pretty holiday ribbon around the cake—no need for decorations to be complicated to impress!
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container in the fridge wrapped tightly with plastic wrap. It keeps wonderfully moist for at least a month – I’ve personally enjoyed this cake well into January without a hint of dryness. Just let slices come to room temperature before serving for best flavor.
Freezing
This fruit cake freezes brilliantly. I slice what I want to freeze, wrap slices individually in cling film, then seal inside an airtight bag. It can last up to a year in the freezer. When you’re ready to enjoy, thaw in the fridge overnight. It’s a fantastic make-ahead solution, especially during holiday prep craze.
Reheating
If you prefer warm fruit cake, gently reheat slices in the microwave for 20-30 seconds or warm in a low oven (150°C/300°F) wrapped in foil. Avoid overheating or the cake will dry out—warm just enough to enjoy that soft, moist texture.
Frequently Asked Questions:
Absolutely! The recipe works perfectly using just apple juice or any fruit juice you prefer instead of brandy. This keeps the cake moist and tasty while making it suitable for all ages.
Stored correctly in an airtight container in the fridge, this cake will stay fresh and moist for up to a month. Frozen properly, it can last up to a year. The dense, rich nature of this cake helps prolong shelf life.
Definitely! Feel free to swap any dried fruits with your favorites as long as the total weight is similar. Some of my favorite swaps include dried cranberries, cherries, or even figs. Just make sure to chop them finely for even texture.
To prevent fruit from sinking, make sure to toss your dried fruit in a light coating of flour before folding it into the batter. Also, gently fold the fruit in at the end and don’t overmix the batter. Baking slowly at low temperature helps keep it evenly distributed.
Final Thoughts
This Easy Moist Christmas Fruit Cake Recipe is close to my heart because it combines tradition with simplicity, bringing friends and family together with every bite. It’s the kind of recipe you’ll come back to year after year, and your kitchen will smell like pure holiday magic while it bakes. I can’t wait for you to enjoy it as much as I do—happy baking and Merry Christmas!
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Easy Moist Christmas Fruit Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This EASY moist Christmas fruit cake is rich, dense, and bursting with a variety of finely chopped dried fruits soaked in apple juice or brandy. It is flavored with warm spices, molasses, and dark brown sugar for a luscious, festive treat. Perfectly moist and full-flavored, it can be served plain or traditionally decorated with marzipan and fondant, accompanied by pouring custard for a classic holiday experience.
Ingredients
Fast soaked fruit:
- 300 g raisins
- 150 g diced dried apricots, chopped 8 mm / ⅓ inch
- 75 g mixed peel, diced 5 mm / ⅕ inch
- 150 g glace cherries, chopped 8 mm / ⅓ inch
- 180 g dates, diced 5 mm / ⅕ inch
- 1 cup + 2 tablespoon apple juice or ⅓ cup brandy + ⅔ cup juice
Cake:
- 120 g unsalted butter, softened (1 US stick)
- 1 ½ cups dark brown sugar, packed
- ½ cup vegetable oil (or canola, peanut, grapeseed)
- 3 tablespoon molasses or golden syrup
- ½ teaspoon salt
- ½ teaspoon all spice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 large eggs
- ½ teaspoon baking powder
- 1 ⅔ cups plain flour (all-purpose flour)
- ¾ cup walnuts, chopped (optional)
For serving (optional):
- 500 ml pouring custard, homemade or store bought
White Christmas Cake decoration, as pictured (optional):
- 250 g "ready to roll" marzipan
- 250 g "ready to roll" white fondant
- Cherries dusted with icing sugar
Other Decorating Options (optional):
- Cherries or other fruit dusted with icing sugar (on plain cake)
- Drippy white glaze (plain sweet white glaze, no lemon)
Instructions
- Prepare soaked fruit: Place raisins, diced dried apricots, mixed peel, glace cherries, dates, and apple juice or brandy mixture in a large microwavable container. Microwave on high for 1 minute and 30 seconds or until hot. Stir to coat all fruit, cover, and set aside for 1 hour to plump up and cool.
- Preheat and prepare pan: Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm / 8–9 inch round cake pan with baking parchment paper, ensuring sides are about 7 cm / 2.75 inches tall.
- Cream butter and sugar: Using an electric beater, beat the softened unsalted butter and dark brown sugar until smooth and creamy, about 1 minute at speed 5.
- Add oil and molasses: Beat in the vegetable oil and molasses (or golden syrup) until well combined.
- Add spices and baking powder: Incorporate salt, all spice, cinnamon, nutmeg, and baking powder by beating until evenly mixed.
- Add eggs: Add eggs one at a time, beating after each until just incorporated.
- Incorporate flour: Stir in the plain flour until mostly combined.
- Add soaked fruit and walnuts: Gently fold in the soaked fruit mixture along with all the soaking liquid and chopped walnuts if using.
- Bake the cake: Pour the batter into the prepared cake pan and cover with foil. Bake for 2 hours and 30 minutes. Then remove the foil and bake an additional 30 to 45 minutes, or until a skewer inserted in the center comes out clean with no batter.
- Cool the cake: Remove cake from oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Serving suggestions: The cake is moist and flavorful enough to serve plain. For a traditional serving, accompany with pouring custard. Slice into thin wedges or cut into 2 cm wide strips and then into serving size pieces.
- Decorate (optional): For a classic look, cover with marzipan and white fondant, then decorate sides with quilted patterns and silver balls as shown. Top with cherries dusted with icing sugar. Alternatively, top with fresh fruit and icing sugar or drizzle with a white glaze (without lemon juice).
Notes
- Use finely chopped dried fruit totaling about 855 g / 30 oz for best texture and moistness.
- Apple juice is preferred for a neutral flavor; brandy can be added for a traditional taste with ⅓ cup brandy plus ⅔ cup juice.
- Dark brown sugar enriches the color and flavor; light brown sugar can be used for a lighter appearance.
- Molasses or golden syrup adds depth and richness; choice can be alternated based on availability.
- Pouring custard can be homemade for a richer experience or store-bought with added vanilla bean paste for enhancement.
- The cake keeps well stored in an airtight container in the fridge for up to 3 months or in the freezer for up to 1 year.
- This recipe yields 20 to 25 servings due to the cake’s richness and density.
- Marzipan helps smooth the cake surface for fondant application; minor cracks or tears can be patched with excess fondant and smoothed with a wet knife.
- Decorating the cake is optional but adds a festive traditional touch; use a turntable for easier application of marzipan and fondant.
- For a simpler decoration, dust the cake with icing sugar and garnish with fresh fruit.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
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