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Easy Moist Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 37 reviews
  • Author: Sophie
  • 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

Scale

Fast soaked fruit:

  • 300 g raisins
  • 150 g diced dried apricots, chopped 8 mm / 1/3 inch
  • 75 g mixed peel, diced 5 mm / 1/5 inch
  • 150 g glace cherries, chopped 8 mm / 1/3 inch
  • 180 g dates, diced 5 mm / 1/5 inch
  • 1 cup + 2 tbsp apple juice or 1/3 cup brandy + 2/3 cup juice

Cake:

  • 120 g unsalted butter, softened (1 US stick)
  • 1 1/2 cups dark brown sugar, packed
  • 1/2 cup vegetable oil (or canola, peanut, grapeseed)
  • 3 tbsp molasses or golden syrup
  • 1/2 tsp salt
  • 1/2 tsp all spice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 large eggs
  • 1/2 tsp baking powder
  • 1 2/3 cups plain flour (all-purpose flour)
  • 3/4 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

  1. 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.
  2. 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.
  3. 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.
  4. Add oil and molasses: Beat in the vegetable oil and molasses (or golden syrup) until well combined.
  5. Add spices and baking powder: Incorporate salt, all spice, cinnamon, nutmeg, and baking powder by beating until evenly mixed.
  6. Add eggs: Add eggs one at a time, beating after each until just incorporated.
  7. Incorporate flour: Stir in the plain flour until mostly combined.
  8. Add soaked fruit and walnuts: Gently fold in the soaked fruit mixture along with all the soaking liquid and chopped walnuts if using.
  9. 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.
  10. 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.
  11. 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.
  12. 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 1/3 cup brandy plus 2/3 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

Find it online: https://cozydumpling.com/easy-moist-christmas-fruit-cake-recipe/