There’s just something about the cozy aroma and rich flavors of a classic fruitcake that instantly brings holiday cheer. This Easy Moist Fruit Christmas Cake Recipe is my go-to when I want that perfect balance of moistness, spiced sweetness, and festive spirit without fuss. Trust me, once you make this, you’ll want it on your holiday table every year!
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Why You'll Love This Recipe
I've tried many fruit cake recipes over the years, but this one wins for several reasons. It’s ultra moist, packed with perfectly soaked fruit, and captures all those warm holiday spices without being overwhelming. Plus, it's easier than you think!
- Simple soak method: Using a quick microwave soak for the fruit means no week-long soaking required, but you still get rich, plump fruit in every bite.
- Moist texture: The combo of butter, oil, and molasses/golden syrup keeps the cake incredibly moist, even days after baking.
- Customizable fruit mix: You can tweak the dried fruit to match your taste—no overly citrusy chunks here if you don’t want them!
- Perfect for sharing: This cake is rich and dense, so small slices serve plenty—great for holiday parties or gifting.
Ingredients & Why They Work
Every ingredient in this cake plays its part in balancing moisture, flavor, and texture. The combination of butter and oil keeps things luscious, while the molasses adds that deep warmth. The spices are subtle yet festive, and the soaked fruit brings a juicy burst in each forkful.

- Raisins: Classic fruitcake fruit—sweet and chewy, they soak up the juice beautifully.
- Dried apricots: Add a bit of tartness and a lovely orange hue; chopping finely helps distribute their flavor evenly.
- Mixed peel: For that subtle citrus note without overwhelming the cake.
- Glace cherries: Their bright color and sweetness make the cake festive and fun.
- Dates: These add richness and a caramel-like sweetness—my favorite surprise in each bite.
- Apple juice or brandy: The soaking liquid for plumping fruit; apple juice keeps it light and kid-friendly, while brandy provides traditional warmth.
- Butter: Softened to blend smoothly and add richness.
- Dark brown sugar: Gives the cake its deep colour and complex molasses flavor.
- Vegetable oil: Helps keep the cake moist and tender.
- Molasses or golden syrup: Adds that quintessential dark, rich flavor and sticky moisture.
- Spices (allspice, cinnamon, nutmeg): These warm spices create that unmistakable festive aroma without dominating.
- Eggs: Bind everything together and provide structure.
- Baking powder: Just enough lift to keep the cake from turning too dense.
- Plain flour: The base that holds the cake together without overpowering it.
- Walnuts (optional): Add crunch and a toasty contrast to the soft fruit cake.
Make It Your Way
I love to switch up the fruit mix depending on who I’m sharing the cake with—sometimes I’ll add cranberries for a tart punch or swap walnuts for pecans for a Southern twist. This recipe really invites you to make it your own.
- Variation: One year, I swapped the apple juice for orange juice to give the cake a brighter citrus note—it was a hit with guests who like a little zing.
- Alcohol or not: I often make mine alcohol-free so even kids can enjoy it. If you want your cake boozy and traditional, add that brandy soak—and don’t forget to share the love!
- Nut-free: Simply omit the walnuts if allergies are a concern. The cake is still wonderfully moist and delicious without them.
Step-by-Step: How I Make Easy Moist Fruit Christmas Cake Recipe

Step 1: Soak the Fruit Quickly but Thoroughly
Start by placing all your dried fruit in a large microwavable bowl along with the apple juice or brandy. Microwave on high for about 1 ½ minutes until hot, then stir well to coat all the fruit. Cover it up and set it aside for an hour to soak and cool. This step is a game-changer—I used to soak fruit for days, but this quick method still gives you that rich, plumped fruit without the wait.
Step 2: Prepare Your Pan and Preheat the Oven
While your fruit is soaking, preheat your oven to 160°C (320°F). Make sure to grease and line an 8–9 inch round cake pan with parchment paper. The cake batter is sticky and dense, so lining the pan will ensure your cake comes out clean and intact.
Step 3: Cream Butter and Sugar Till Glamorous
Using an electric mixer, beat the softened butter with the packed dark brown sugar until smooth and creamy—usually about a minute on a medium speed. This step helps give a nice airy texture that balances the density of the fruit and flour.
Step 4: Add Oil, Molasses, Spices, and Eggs
Next, mix in the vegetable oil and molasses or golden syrup, beating until everything is combined. Then add salt, allspice, cinnamon, nutmeg, and baking powder—give it a good stir before adding the eggs one at a time, beating just until each is incorporated. This step layers in those lovely festive flavors and ensures smooth batter.
Step 5: Fold in Flour, Fruit, and Nuts
Now, gently stir in the plain flour until almost combined, then fold in your soaked fruit (along with any soaking liquid!) and walnuts if you’re using them. It’s best to avoid overmixing here to keep the cake tender but well mixed. The fruit with its soaking juice is what keeps this cake wonderfully moist.
Step 6: Bake Low and Slow
Pour the batter into the prepared pan and cover the top loosely with foil to prevent over-browning. Bake for 2 ½ hours, then remove the foil and bake for another 30–45 minutes. A skewer poked into the center should come out clean with no wet batter. Patience is key here—the long, slow bake is what brings out that rich color and tender crumb.
Step 7: Cool and Decide How to Serve
Let the cake cool in the pan for about 20 minutes before transferring to a wire rack to cool completely. At this point, you can enjoy it as is—it's perfectly moist and flavorful—or get creative with decorations or custard, which I’ll share below!
Top Tip
Over the years, I’ve learned a few tricks to make this Easy Moist Fruit Christmas Cake Recipe truly shine. Here are my go-to tips to help you avoid common pitfalls and bake with confidence.
- Fruit soaking shortcut: Don’t skip the hot microwave soak; it maximizes moisture and flavor in under an hour.
- Don’t rush the bake: Low and slow is the secret to tender crumb and even cooking—tent the cake with foil to prevent burning the top.
- Oil and butter combo: Using both keeps the cake moist longer, especially after a few days.
- Check for doneness carefully: Insert a skewer in the center after the initial 2 ½ hours—wait until it comes out clean with no wet batter, not just moist crumbs.
How to Serve Easy Moist Fruit Christmas Cake Recipe

Garnishes
I love keeping it simple—sometimes just dusting the top with icing sugar and piling on fresh cherries. It adds a festive pop of color without covering the beautiful fruit-filled cake. If I’m feeling fancy, I’ll go for the classic marzipan and white fondant finish to give it a show-stopping look perfect for holiday photos.
Side Dishes
Pouring custard is my absolute favorite pairing—warm, creamy, and indulgent. Whether homemade or store-bought, a touch of vanilla bean paste mixed in really elevates the flavor. A dollop of whipped cream or a little brandy butter works beautifully too if you want to mix things up.
Creative Ways to Present
For family gatherings, I sometimes slice the cake into small strips or squares and arrange them on a festive platter with scattered nuts and glistening cherries. Wrapping it with a ribbon makes it extra special if you’re gifting it. During a recent New Year’s party, I even inverted the cake and drizzled a simple white glaze over the top—it got rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container in the fridge, and honestly, it tastes just as good up to a month later. Just let slices come to room temperature before serving so the flavors and texture soften perfectly.
Freezing
This cake freezes brilliantly! I wrap it tightly in plastic wrap and then foil before popping it in the freezer. When you want to enjoy it, thaw overnight in the fridge — it retains its moisture and flavor without drying out.
Reheating
If you want to serve warm slices, gently heat them at a low temperature in the oven or microwave for 20-30 seconds—just enough to bring out softness and aroma. Be careful not to overheat or the cake can dry out.
Frequently Asked Questions:
Absolutely! This Easy Moist Fruit Christmas Cake Recipe works just as well with apple juice or any other mild juice for soaking the fruit. It’s actually my preferred way, especially when serving a crowd including kids or those who prefer no alcohol.
When stored in an airtight container in the fridge, this cake stays moist and flavorful for up to a month. If you freeze it, it can last even longer—up to a year—with hardly any change in texture or taste.
Yes, you can use pre-chopped dried fruit, which is convenient. However, chopping your own dried fruit tends to keep the cake more moist and allows you to control the size of the fruit bits, so I recommend chopping if you have time.
The cake is done when a skewer inserted into the center comes out clean without any batter sticking to it. Check after the covered baking time (about 2 ½ hours), then remove foil and bake longer as needed in 5–10 minute intervals. Patience ensures the perfect texture!
Final Thoughts
This Easy Moist Fruit Christmas Cake Recipe is close to my heart because it captures the essence of the holidays—warm spices, luscious fruit, and that comforting feeling you get from baking at home. It's a cake that invites sharing, conversation, and smiles, and I hope you enjoy making and eating it as much as I do. Give it a go—you’ll be so glad you did!
Print
Easy Moist Fruit Christmas Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 25 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This EASY moist Christmas fruit cake is rich, dense, and packed with a variety of soaked dried fruits, nuts, and warming spices. Perfectly moist with deep flavors developed by soaking the fruit beforehand, it can be enjoyed plain or decorated traditionally with marzipan and fondant for a festive touch. Serve with pouring custard for the ultimate holiday indulgence.
Ingredients
Fast Soaked Fruit:
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots, chopped 8 mm / ⅓"
- 75g / 2.5 oz mixed peel, diced 5mm / ⅕"
- 150g / 5 oz glace cherries, chopped 8 mm / ⅓"
- 180g / 6 oz dates, diced 5mm / ⅕"
- 1 cup + 2 tablespoon apple juice, or ⅓ cup brandy + ⅔ cup apple juice
Cake:
- 120g / 8 tablespoon unsalted butter, softened (1 US stick)
- 1 ½ cups dark brown sugar, packed
- ½ cup vegetable oil (or canola, peanut, grapeseed)
- 3 tablespoon molasses or golden syrup
- ½ teaspoon salt
- ½ teaspoon all spice
- 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 / 1 pint pouring custard, homemade or store bought
White Christmas Cake Decoration (optional):
- 250g / 8 oz "ready to roll" marzipan
- 250g / 8 oz "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 juice)
Instructions
- Prepare the Fast Soaked Fruit: Place all the dried fruit together with the apple juice or brandy and juice mixture in a large microwavable container. Microwave on high for 1 ½ minutes until hot. Stir well to coat all the fruit in the liquid, cover, then set aside for 1 hour to soak and cool, allowing the fruit to plump.
- Preheat and Prepare Pan: Preheat the oven to 160°C / 320°F (140°C fan). Grease and line an 8-9" (21–22 cm) round cake pan with baking paper, ensuring the sides are about 7 cm / 2.75" tall.
- Mix Butter and Sugar: Using an electric mixer, beat the softened butter and packed dark brown sugar together until smooth and creamy, about 1 minute on medium speed.
- Add Oil and Molasses: Beat in the vegetable oil and molasses or golden syrup until fully combined with the butter-sugar mixture.
- Add Spices and Baking Powder: Mix in the salt, all spice, cinnamon, nutmeg, and baking powder until the spices are evenly incorporated.
- Incorporate Eggs: Add the eggs one at a time, beating after each egg until just combined, being careful not to overmix.
- Combine Flour and Mix Ins: Stir in the plain flour gently until mostly incorporated, then 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 pan. Cover the cake loosely with foil and bake in the preheated oven for 2 ½ hours. Remove the foil and continue baking for an additional 30 to 45 minutes until a skewer inserted into the center comes out clean without any batter.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then transfer to a wire rack to cool completely before serving or decorating.
- Decorate (Optional): For traditional decoration, roll out the marzipan dusted with icing sugar and cover the cooled cake, smoothing out pleats gently. Repeat with the fondant layer on top of the marzipan. Decorate the sides with a diamond quilting pattern using a blunt edge and a skewer to indent intersections, affixing silver balls with a damp skewer. Finish the top with cherries dusted in icing sugar.
- Serving Suggestions: Either serve the cake plain or with pouring custard for a traditional festive dessert. Optionally, decorate with fresh fruit dusted with icing sugar or add a drippy white glaze for extra sweetness.
- Cutting the Cake: Slice into thin wedges or cut into 2 cm / 0.75" strips and then into individual serving portions, keeping in mind the cake is dense and rich.
Notes
- Use any combination of finely chopped dried fruit totaling 855g / 30 oz for the fruit mix; adjust sizes as desired but avoid large chunks for moisture balance.
- Substitute apple juice with other mild fruit juices like pineapple or orange juice for varied flavor; brandy can be used if preferred.
- Brown sugar contributes to darker color and deeper flavor, light brown sugar can be used as a milder alternative.
- Molasses or golden syrup adds richness and color; swap according to preference or availability.
- Enhance store-bought custard by stirring in vanilla bean paste for a luxurious flavor.
- Store the cake in an airtight container in the refrigerator for up to 2-3 months or freeze for up to a year for longevity without alcohol.
- Due to density, this cake yields about 20 to 25 servings when sliced thinly, perfect for large gatherings.
- Marzipan layer is primarily to smooth the cake surface before applying fondant; minor imperfections can be smoothed out with a wet knife or fondant patches.
- For a simple decoration, dust with icing sugar and top with fresh fruit, wrapping the cake with a ribbon adds a festive touch.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg


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