If you’re looking for a holiday treat that’s bursting with flavor and so tender it almost melts in your mouth, you have to try this Easy Moist Fruit Christmas Cake Recipe. Trust me, it’s one of those recipes I keep coming back to every season because it’s foolproof, incredibly moist, and packed with festive fruits and spices that bring out the best holiday vibes. Whether it’s your first time making a Christmas cake or you’re a seasoned baker wanting a reliable go-to, this recipe will make you shine at the table.
Why You’ll Love This Recipe
- Ultra Moist Texture: The secret fast soak method for the fruit locks in juices, making this cake incredibly moist and flavorful.
- Easy To Make: No complicated aging process here—just simple mixing and baking that yields a perfect Christmas cake every time.
- Customizable Fruit Mix: Use a combination of your favorite dried fruits to tailor the flavor exactly how you like it.
- Delicious With or Without Alcohol: Whether you prefer brandy or apple juice, the cake tastes fantastic either way.
Ingredients & Why They Work
This recipe is a beautiful balance of rich spices, sweet dried fruits, and a tender cake base that all come together perfectly. Each ingredient plays a role in making this cake irresistibly moist and packed with flavor. Plus, I always recommend choosing the freshest dried fruits you can find—they soak up the liquid better and make a big taste difference.
- Fast soaked dried fruit: Raisins, apricots, dates, cherries, and mixed peel soak in liquid to plump up and infuse the cake with deep fruity flavor.
- Apple juice or brandy: Adds moisture and a subtle tang; I love apple juice for a family-friendly version or brandy for a traditional kick.
- Butter and vegetable oil: The combo keeps the cake luxuriously moist and tender without being heavy.
- Dark brown sugar: For richness and that classic, dark Christmas cake hue.
- Molasses or golden syrup: Provides a lovely depth and sweetness that’s hard to beat.
- Warm spices (allspice, cinnamon, nutmeg): They bring cozy holiday spice notes that fill your kitchen with festive smells.
- Eggs: Essential for structure and richness.
- Baking powder: Just enough lift to keep the cake tender and soft.
- Flour: Plain/all-purpose flour forms the cake base.
- Walnuts (optional): Add crunch and texture contrast but feel free to leave out if you prefer.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Easy Moist Fruit Christmas Cake Recipe is how adaptable it is. You can easily swap dried fruits based on what you have on hand or your personal taste, and adjust spices or nuts to make it truly your own holiday masterpiece.
- Fruit Variations: I’ve tried adding dried figs or cranberries occasionally, which add a lovely tartness that balances out the sweetness.
- Alcohol-Free Version: Using just apple juice keeps it moist and family-friendly without losing flavor.
- Nut-Free Option: If you have nut allergies, skip the walnuts entirely—they’re optional and the cake is still incredible.
- Spice Levels: Feel free to add more cinnamon or nutmeg if you love that warm, spicy punch.
Step-by-Step: How I Make Easy Moist Fruit Christmas Cake Recipe
Step 1: Soak That Fruit to Perfection
I always begin by combining the dried fruits with apple juice or brandy and popping them in the microwave for about 1 ½ minutes until hot. This quick-hot soak really plumps up the fruit quickly and gives it a lovely softness. After stirring well, I cover the bowl and let the fruits soak for an hour. This step truly makes the difference between a dry, crumbly cake and one that’s juicy and soft every single time.
Step 2: Cream, Mix, and Fold in the Magic
While the fruit is soaking, preheat your oven to 160°C (320°F). I grease and line a round cake pan with parchment paper—trust me, this makes lifting the cake out later a breeze. Next, beat the softened butter and brown sugar with an electric mixer until creamy and smooth, about a minute or so. Adding oil and molasses after gives the cake richness and beautiful color. Incorporate salt, your warming spices, and baking powder, then beat in the eggs one at a time, but be careful not to overmix. Finish by stirring in flour gently, followed by the soaked fruit (including all that precious soaking liquid) and walnuts, folding everything carefully together for an even distribution.
Step 3: Bake Low and Slow
I pour the batter into my prepared pan, cover it tightly with tin foil, and bake it low and slow for 2½ hours. After that, removing the foil is crucial for that beautiful crust to develop. Then it goes back in for another 30-45 minutes. Start checking at the 30-minute mark by inserting a skewer; it should come out clean or with just a few moist crumbs. This slow bake keeps the cake moist inside but allows it to develop rich flavors and a lovely texture.
Step 4: Cool and Serve (or Decorate!)
Once out of the oven, I let the cake rest for 20 minutes before gently removing it from the pan to cool completely on a rack. The waiting is hard because the room smells like Christmas! This cake is delicious on its own, but for an extra special touch, I often dress it up with marzipan and fondant or simply pile on fresh cherries dusted with icing sugar. Serving it warm with pouring custard is a wonderful tradition that really completes the experience.
Pro Tips for Making Easy Moist Fruit Christmas Cake Recipe
- Fruit Size Matters: Chopping your dried fruits to around 5–8 mm ensures they soak evenly and distribute flavor throughout the cake.
- Low and Slow Baking: Don’t rush the bake; a slow oven temperature helps keep the cake moist and prevents it from drying out.
- Cover With Foil Early On: Tent the cake with foil during most of the bake to avoid a burnt crust and trap moisture inside.
- Test Doneness Properly: Insert the skewer towards the end; a few moist crumbs are okay, but no raw batter.
How to Serve Easy Moist Fruit Christmas Cake Recipe
Garnishes
I love keeping it simple with a dusting of icing sugar and a handful of fresh or glace cherries on top. For a more traditional look, rolling out a thin layer of marzipan followed by white fondant gives that beautiful smooth finish. A neat trick is to lightly wet the knife you use to smooth out fondant to prevent cracks and achieve a flawless surface.
Side Dishes
This cake shines when paired with a warm pouring custard—homemade if possible for that creamy, vanilla richness. Alternatively, whipped cream or mascarpone are lovely if you want something lighter. Hot tea or mulled wine rounds out the experience perfectly.
Creative Ways to Present
For a festive gathering, I sometimes drizzle a gentle white glaze over the cake for an elegant “drippy” look, then top with sugared cranberries or edible gold dust. Wrapping a pretty ribbon around the cake adds a charming holiday touch—perfect if you’re gifting slices too.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the cake in an airtight container in the fridge. It’s stayed fresh and moist for up to a month this way, and honestly, the flavors even deepen a bit after a few days!
Freezing
This cake freezes beautifully. I slice it into serving pieces, wrap each piece tightly in plastic wrap and foil, then freeze. When I want a treat, I thaw slices in the fridge overnight and they taste just as good as fresh.
Reheating
To warm up a slice, I pop it in the microwave for about 15-20 seconds or into a low oven wrapped in foil for 10 minutes. This helps restore some of that fresh-baked warmth and brings out the spices.
FAQs
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Can I make this Easy Moist Fruit Christmas Cake Recipe without alcohol?
Absolutely! You can substitute the brandy with apple juice or another mild fruit juice like pineapple or orange juice. The cake remains moist and flavorful, so it’s perfect for those who prefer an alcohol-free option or want a kid-friendly dessert.
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How long can I store this cake?
Stored in an airtight container in the fridge, your cake should stay fresh and delicious for up to 1 month. If you want to keep it longer, freezing is your best bet—up to a year if wrapped properly.
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Do I have to use walnuts?
Not at all! Walnuts add a lovely crunch but are completely optional. If you have allergies or prefer a smoother texture, just leave them out—the cake will still taste fantastic.
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Can I prepare the soaked fruit in advance?
Yes, soaking the fruit a day or two ahead can actually enhance the flavor further. Just keep it covered in the fridge until you’re ready to use it.
Final Thoughts
This Easy Moist Fruit Christmas Cake Recipe has become a beloved holiday staple in my kitchen, and I’m confident it will in yours too. It’s approachable, adaptable, and delivers that comforting holiday nostalgia in every bite. Baking it fills your home with the scent of Christmas magic, and sharing slices with family and friends makes it even more special. Give it a try this season—you’ll be glad you did!
Print
Easy Moist Fruit Christmas Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This easy moist Christmas fruit cake is packed with a variety of soaked dried fruits, warming spices, and a rich, dense texture. It blends the traditional flavors of a classic Christmas cake with straightforward preparation, perfect for holiday celebrations. Optional decorations with marzipan and fondant or simple fresh fruit topping make it versatile and visually stunning.
Ingredients
Fast Soaked Fruit
- 300g raisins
- 150g diced dried apricots, chopped 8 mm
- 75g mixed peel, diced 5 mm
- 150g glace cherries, chopped 8 mm
- 180g dates, diced 5 mm
- 1 cup + 2 tbsp apple juice or 1/3 cup brandy + 2/3 cup apple juice
Cake
- 120g unsalted butter, softened
- 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)
- 500ml pouring custard, homemade or store bought
White Christmas Cake Decoration (Optional)
- 250g ready to roll marzipan
- 250g ready to roll white fondant
- Cherries dusted with icing sugar
Other Decorating Options (Optional)
- Cherries or other fruit dusted with icing sugar
- Drippy white glaze (prepared as per lemon cake glaze without lemon juice)
Instructions
- Prepare the Fruit: Place all dried fruits and apple juice or brandy mixture in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot. Stir well to coat the fruit, cover and let it soak and cool for 1 hour.
- Preheat Oven and Prepare Pan: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 21 – 22 cm / 8 – 9″ round cake pan with baking paper, ensuring sides are about 7 cm / 2.75″ tall.
- Cream Butter and Sugar: Using an electric mixer, beat softened butter and dark brown sugar on speed 5 until smooth and creamy, about 1 minute.
- Add Wet Ingredients: Beat in vegetable oil and molasses or golden syrup until combined.
- Add Spices and Leavening: Incorporate salt, all spice, cinnamon, nutmeg, and baking powder by beating until evenly mixed.
- Mix in Eggs: Add eggs one at a time, beating after each addition until just combined.
- Incorporate Dry Ingredients: Stir in the plain flour until mostly combined.
- Add Fruit and Nuts: Fold in the soaked fruit including all the soaking liquid and chopped walnuts if using.
- Transfer Batter: Pour the batter into the prepared cake pan, cover the top with foil to prevent over-browning.
- Bake Cake: Bake covered for 2 1/2 hours. Remove foil and continue baking for an additional 45 minutes or until a skewer inserted into the center comes out clean. Begin checking at 30 minutes after foil removal.
- Cool Cake: Remove cake from oven and cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
- Optional Decoration: For traditional decoration, roll out marzipan dusted with icing sugar and cover the cooled cake, smoothing to reduce pleats. Then roll out fondant and cover as the final layer. Alternatively, decorate with fresh fruit dusted with icing sugar or drippy white glaze.
- Serving: Cut cake into thin wedges or strips and serve, ideally with warm pouring custard for a traditional experience.
Notes
- Dried Fruit: Use a total of 855g finely chopped mixed dried fruit for optimal moisture and flavor. Adjust types based on preference but avoid fresh peel as it is too strong and bitter.
- Juice or Brandy: Apple juice is a neutral option; use brandy for traditional flavor, mixing 1/3 cup brandy and 2/3 cup apple juice if using alcohol.
- Sugar: Dark brown sugar enriches color and flavor but can be substituted with regular brown sugar for a lighter cake.
- Molasses or Golden Syrup: Both add richness; interchange based on your preference or availability.
- Custard: Homemade custard has a richer, creamier texture, but store-bought can be enhanced with vanilla bean paste for extra flavor.
- Storage: Cake keeps well for 2-3 months refrigerated and up to one year frozen, best kept in airtight containers.
- Serving Size: Due to the cake’s density and richness, cutting into small pieces can yield 20-25 servings.
- Marzipan and Fondant Decoration: Use a wet table knife to smooth out pleats or cracks. Fondant is the final decorative layer, so handle carefully to maintain appearance.
- Glaze Decoration: For a drippy white glaze, follow the lemon cake glaze recipe omitting lemon juice for a sweet finish.
