There’s something truly magical about this Moist Christmas Fruit Cake Recipe that fills the house with warmth and festive spirit. This cake is rich, full of tender, soaked fruit, and wrapped up in comforting spices—it’s the kind of holiday treat everyone looks forward to year after year.

The cake is round with one slice removed, showing a dark brown inner layer filled with small bits of nuts or fruits. The outer layer is covered in smooth white icing with a quilted pattern created by small silver balls at the intersections. On top of the cake, there is a pile of fresh deep red cherries with stems, some dusted lightly with powdered sugar. The cake sits on a round beige stone board placed over a textured dark cloth, all set on 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 Moist Christmas Fruit Cake Recipe
Top Tip
How to Serve Moist Christmas Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Christmas Fruit Cake Recipe

Why You'll Love This Recipe

Having baked countless fruit cakes over the years, this Moist Christmas Fruit Cake Recipe is my absolute favorite. It strikes the perfect balance between dense, moist crumb and beautifully plump fruit, flavorful without being overwhelmingly rich. I love how it tastes amazing fresh or after a few days of rest, making it a fantastic make-ahead choice.

Ultra Moist Texture: The secret is soaking the fruit in juice or brandy for a full hour, which makes the cake incredibly moist and tender.
Versatile Flavor: You can customize the mix of dried fruits and even choose whether to add alcohol, tailoring it to your crowd’s tastes.
Rich, Spiced Goodness: A cozy blend of cinnamon, nutmeg, and allspice creates that classic holiday aroma and taste every Christmas cake needs.
Simple to Decorate: Whether you go traditional with marzipan and fondant or keep it rustic with fresh fruit and glaze, it always looks stunning on the table.

Ingredients & Why They Work

The ingredients in this Moist Christmas Fruit Cake Recipe come together beautifully because each one plays a key role, from enriching the batter to tenderizing the fruit. Using a blend of dried fruits soaked in juice or brandy intensifies the flavor and moisture, while brown sugar and molasses deepen the color and add warmth.

Flat lay of a small pile of glossy raisins, diced bright orange dried apricots, finely chopped sweet mixed peel in shades of orange and yellow, chopped vibrant red glace cherries, diced rich brown dates, a small white ceramic bowl of golden apple juice, a stick of soft pale yellow unsalted butter, a mound of dark brown packed sugar, a small white ceramic bowl of clear vegetable oil, a small white ceramic bowl of thick dark molasses, whole uncracked brown eggs with smooth shells, a small mound of light beige plain flour, a small pile of chopped walnuts with their rough textured shells removed, all arranged in perfect symmetry on a simple white ceramic plate and bowls, 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: Classic dried fruit that adds sweetness and chewiness; soaking plumps them up perfectly.
Dried Apricots: Chopped finely to distribute bright, tangy bursts throughout the cake.
Mixed Peel: A sweet, citrusy touch without overpowering — just the right size dice to avoid bitterness.
Glace Cherries: Add pretty pops of color and a little extra sweetness, chopped for balance.
Dates: Naturally sweet and sticky, they keep the cake moist and add depth.
Apple Juice or Brandy: Moistens the fruit; choose brandy for a boozy kick or juice for a family-friendly version.
Unsalted Butter: Adds richness and helps create a smooth, tender crumb.
Dark Brown Sugar: Provides caramel notes and a deeper color — essential for that holiday feel.
Vegetable Oil: Boosts moistness without weighing the cake down.
Molasses or Golden Syrup: Enhances flavor complexity and acts as a natural sweetener.
Spices (Allspice, Cinnamon, Nutmeg): The holy trinity of holiday spices that elevate the cake’s warm aroma.
Eggs: Bind ingredients and contribute to the cake’s structure.
Baking Powder: Provides lift for a nicely textured cake.
Plain Flour: The base of the cake, ensures the right density when balanced properly.
Walnuts (Optional): Adds crunch and nuttiness, but totally optional depending on preference.

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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

I love how flexible this Moist Christmas Fruit Cake Recipe is. You can really make it your own depending on what dried fruits you like or what’s in your pantry. Over the years, I’ve experimented with different types of nuts or left them out altogether to suit guests' allergies.

Variation: One year I switched to all apple juice for soaking, skipping brandy, and it was just as delicious—great for a kid-friendly holiday. Another time, I tried adding finely chopped crystallized ginger for a spicy twist that was a hit among my spice lovers!

Step-by-Step: How I Make Moist Christmas Fruit Cake Recipe

A dark brown cake with visible textured bits is placed on a white plate, wrapped partially in white paper secured with pins. Light yellow sauce is being poured over the cake from above, covering the top and dripping down the sides. Several bright red cherries with green stems are scattered on and around the cake. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Fruit for Maximum Moisture

Start by combining all the dried fruit with your choice of apple juice or brandy in a large microwave-safe bowl. I microwave it on high for about 1 ½ minutes until it’s hot—not boiling—then stir well. Cover and leave it to soak and cool for an hour. This plumps the fruit up beautifully and makes the cake incredibly moist. Don't skip this step; trust me, it’s a game-changer.

Step 2: Prepare Your Pan and Oven

Preheat your oven to 160°C (320°F) or 140°C if using a fan oven. Grease and line a 21–22 cm (8-9 inch) round cake pan with parchment paper. I like an 8-inch springform pan if I have one, but a regular round pan works just as well. Adding a couple of layers of parchment really helps the cake release easily after baking.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter with dark brown sugar until creamy and smooth, about one minute on medium speed. This step is quick but important to get that lovely texture that helps the cake rise evenly.

Step 4: Add Oil, Molasses, and Spices

Beat in the vegetable oil and molasses (or golden syrup), then add the salt, cinnamon, nutmeg, allspice, and baking powder. Mix just until these ingredients are evenly combined—this builds your cake’s rich flavor profile.

Step 5: Incorporate Eggs One at a Time

Add the eggs one by one, beating just until they’re incorporated before adding the next. This keeps the batter smooth without curdling, ensuring the cake stays tender.

Step 6: Fold in Flour, Soaked Fruit, and Walnuts

Gently stir in the flour until just combined, then fold in all of the soaked fruit along with the liquid in the bowl and the chopped walnuts if you’re using them. The extra liquid here keeps the cake moist—don’t drain it away!

Step 7: Bake Covered and Then Uncovered

Pour the batter into your prepared pan and cover the top tightly with foil. Bake for 2 ½ hours, which lets the cake cook gently and prevent drying out. Then remove the foil and bake for another 30-45 minutes, or until a skewer comes out clean. Check at 30 minutes to avoid overbaking. The cake will be dense but moist.

Step 8: Cool and Enjoy!

Allow the cake to cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. This cake tastes amazing right away but develops even richer flavors if you leave it resting a few days wrapped well. When cutting, go for thin wedges or small rectangles — this cake is rich, so a little goes a long way.

Top Tip

I’ve made plenty of fruit cakes, but the biggest difference in achieving that perfect moist texture with this recipe comes down to soaking the fruit well and baking it covered initially.

Soak Overnight for Extra Plumpness: If you have time, soak the fruit overnight instead of just an hour—it intensifies flavor and moisture even more.
Keep It Covered: Baking covered locks in moisture and prevents drying; don’t skip the foil tent!
Don’t Overmix: Stir the flour and fruit in gently to avoid a tough cake texture.
Use Quality Brown Sugar: Dark brown sugar makes a subtle difference—look for a fresh, rich one for the best results.

How to Serve Moist Christmas Fruit Cake Recipe

Christmas Fruit Cake - Serving Suggestion

Garnishes

I usually keep it traditional with a dusting of icing sugar and fresh, dusted cherries on top. It adds just the right festive hint of sweetness and looks charming on the plate. For a showstopper, you can cover the cake with marzipan and white fondant, then decorate with silver balls and a diamond quilted pattern—it’s surprisingly easier than it sounds and makes you look like a pro!

Side Dishes

Pouring custard is classic alongside this cake. Whether homemade or store-bought, I recommend warming it up and swirling in a little vanilla bean paste for that extra cozy flavor. A cup of strong tea or mulled wine is my go-to pairing, especially on chilly winter evenings.

Creative Ways to Present

For a party, I’ve sliced the cake into neat rectangles wrapped with a pretty ribbon and arranged them on a festive platter. Another time, I poured a simple white glaze over the cake and topped it with candied citrus peel for a fresh twist that wowed my guests. Presentation adds a touch of magic to any holiday gathering!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where the cake keeps beautifully moist and fresh for up to a month. I usually slice it first, so it’s easier to grab a piece without touching the whole cake.

Freezing

This cake freezes well if wrapped tightly in cling film and then foil. I’ve frozen it for up to six months without noticeable difference in moisture or flavor, making it a great make-ahead gift or party prep option.

Reheating

To warm slices, I heat them gently in the oven at 150°C (300°F) for 10-15 minutes wrapped in foil to avoid drying out. This brings back that freshly baked feel and pairs wonderfully with warm custard.

Frequently Asked Questions:

Can I make this Moist Christmas Fruit Cake Recipe alcohol-free?

Absolutely! The recipe works perfectly with apple juice or any mild fruit juice instead of brandy. The fruit still soaks up flavor and moisture without the alcohol.

How long can I store this fruit cake?

Stored in an airtight container in the fridge, this cake stays moist and fresh for 2 to 3 weeks. It also freezes well for up to a year if you want to store it long-term.

What’s the best way to decorate a Christmas fruit cake?

Traditional marzipan and fondant layer looks stunning and gives a smooth finish to this cake, but if you prefer simple, fresh cherries dusted with icing sugar add a charming holiday touch.

Can I prepare this fruit cake ahead of Christmas?

Yes! This cake improves with time. Make it a few days or even weeks ahead and store wrapped in the fridge or freezer to let flavors meld and the fruit soften further.

Final Thoughts

This Moist Christmas Fruit Cake Recipe feels like a warm holiday hug every time I make it. It's easy to love because it’s forgiving, flavorful, and has just the right festive flair to impress friends and family. Give it a try—you’ll be amazed how this humble cake can become the star of your Christmas table.