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!

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 Easy Moist Fruit Christmas Cake Recipe
Top Tip
How to Serve Easy Moist Fruit Christmas Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Moist Fruit Christmas Cake Recipe

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.

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 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.

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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 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

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 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

moist fruit Christmas cake - Serving Suggestion

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:

Can I make this cake without alcohol?

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.

How long can I store the cake?

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.

Can I use pre-chopped dried fruit?

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.

How do I know when the cake is fully baked?

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!