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.
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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.

- 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.
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

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

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:
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.
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.
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.
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.
Print
Moist Christmas Fruit Cake Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This easy, moist Christmas fruit cake is rich with a blend of soaked dried fruits, warm spices, and a luscious texture that embodies the festive spirit. Perfect for holiday celebrations, it can be enjoyed plain or beautifully decorated with traditional marzipan and fondant layers. Serve it with pouring custard for a classic treat.
Ingredients
Fast Soaked Fruit
- 300g raisins
- 150g diced dried apricots, chopped 8 mm / ⅓"
- 75g mixed peel, diced 5mm / ⅕"
- 150g glace cherries, chopped 8 mm / ⅓"
- 180g dates, diced 5mm / ⅕"
- 1 cup + 2 tablespoon apple juice or ⅓ cup brandy + ⅔ cup apple juice
Cake
- 120g unsalted butter, softened (1 US stick)
- 1 ½ cups dark brown sugar, packed
- ½ cup vegetable oil
- 3 tablespoon molasses or golden syrup
- ½ teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 large eggs
- ½ teaspoon baking powder
- 1 ⅔ cups plain flour (all purpose flour)
- ¾ 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 (see instructions)
Instructions
- Prepare the Fast Soaked Fruit: Place all dried fruit and the apple juice or brandy mixture in a large microwavable container. Microwave on high for 1 ½ minutes or until hot. Stir thoroughly to coat all fruit, then cover and set aside for 1 hour to soak and cool.
- 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 inch) round cake pan with parchment paper, about 7 cm (2.75 inch) tall.
- Cream Butter and Sugar: Using an electric beater, beat the softened butter and dark brown sugar until smooth and creamy, about 1 minute at medium speed.
- Add Oils and Flavorings: Add the vegetable oil and molasses or golden syrup to the creamed butter and sugar. Beat until fully combined.
- Mix Spices and Leavening: Add salt, allspice, cinnamon, nutmeg, and baking powder to the mixture. Beat until fully incorporated.
- Add Eggs: Add the eggs one at a time, beating after each addition until just combined.
- Incorporate Flour: Stir in the plain flour until mostly combined.
- Add Fruit and Nuts: Fold in the soaked fruit mixture including all the liquid, and the chopped walnuts if using, ensuring even distribution.
- Bake the Cake: Pour the batter into the prepared cake pan. Cover with foil and bake for 2 ½ hours. Remove the foil and bake for an additional 45 minutes more or until a skewer inserted comes out clean, checking at 30 minutes first to avoid overbaking.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer it to a wire rack and cool completely before serving or decorating.
- Decorate (Optional): For traditional decoration, roll out marzipan dusted with icing sugar and cover the cooled cake, smoothing the surfaces. Next, cover with rolled fondant and decorate by quilting the sides and adding silver balls and cherries dusted with icing sugar as detailed.
- Serving Suggestions: Serve the cake plain or traditional style with warm pouring custard. Alternatively, decorate simply with fresh fruit dusted with icing sugar or add a white glaze if desired.
Notes
- Use any combination of dried fruits totaling 855g finely chopped to suit your taste.
- Apple juice is preferred for a neutral flavor, but pineapple or orange juice can be used for varying flavors.
- Dark brown sugar imparts a rich color; regular brown sugar can be a lighter substitute.
- Molasses or golden syrup add depth and richness; interchange as desired.
- Pimp store-bought custard by mixing in vanilla bean paste for enhanced flavor.
- This cake stays moist and flavorful for up to one month refrigerated and can be frozen for up to one year.
- Cutting into thin strips and then bite-size pieces is recommended due to the richness and density of the cake.
- For marzipan and fondant decorating, use a cake turntable and icing sugar to prevent sticking and to achieve smooth finishes.
- Marzipan can crack but can be smoothed or patched with fondant for a polished appearance.
- Check the cake with a skewer starting at 30 minutes after removing foil to prevent overbaking.
- For a drippy white glaze, use a simple sweet glaze without lemon juice as described in the related lemon cake recipe.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg


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