Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Moist Fruit Christmas Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Susan
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Beat in vegetable oil and molasses or golden syrup until combined.
  5. Add Spices and Leavening: Incorporate salt, all spice, cinnamon, nutmeg, and baking powder by beating until evenly mixed.
  6. Mix in Eggs: Add eggs one at a time, beating after each addition until just combined.
  7. Incorporate Dry Ingredients: Stir in the plain flour until mostly combined.
  8. Add Fruit and Nuts: Fold in the soaked fruit including all the soaking liquid and chopped walnuts if using.
  9. Transfer Batter: Pour the batter into the prepared cake pan, cover the top with foil to prevent over-browning.
  10. 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.
  11. Cool Cake: Remove cake from oven and cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
  12. 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.
  13. 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.

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