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!

A round cake with two layers is shown, covered in white fondant decorated in a quilted pattern with small silver balls where the lines meet. The top layer is smooth white fondant with a group of dark red cherries piled in the center, each with green stems. One large slice is taken out, revealing a dense dark brown inner cake filled with small bits of orange and brown. The cake is on a round wooden board placed on a soft gray fabric over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Moist Christmas Fruit Cake Recipe
Top Tip
How to Serve Easy Moist Christmas Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Moist Christmas Fruit Cake Recipe

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.

Flat lay of a small pile of golden raisins, a handful of chopped dried apricots, some diced mixed peel, chopped bright red glace cherries, diced dark dates, a few whole uncracked brown eggs with clean shells, a stick of soft unsalted butter, a small mound of dark brown sugar, a small white bowl of clear vegetable oil, a small white bowl of dark molasses, a small heap of whole walnuts, a small white bowl filled with amber apple juice, a small white bowl of plain white flour, a small white bowl of warm golden custard, and a small mound of smooth pale marzipan, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A rich, dark brown carrot cake with visible bits of orange and nuts is on a white plate. The cake has two thick layers wrapped in white baking paper. A light cream sauce is being poured over the top, slowly flowing down the sides. Bright red cherries with green stems are placed around and on top of the cake. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

Christmas Fruit Cake - Serving Suggestion

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:

Can I make this fruit cake without alcohol?

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.

How long does this fruit cake last?

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.

Can I substitute other dried fruits in this cake?

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.

How do I avoid the fruit sinking to the bottom?

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!