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Easy Moist Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 60 reviews
  • Author: Lily
  • Prep Time: 15 minutes prep + overnight soaking (at least 6 hours)
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes plus overnight soaking
  • Yield: Makes one 8-inch (20 cm) round cake, serves 12-16 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Description

This Easy Moist Christmas Fruit Cake recipe is a festive classic featuring a rich blend of soaked dried fruits and warm spices, resulting in a tender, flavorful holiday treat. Soaked in apple juice or brandy for enhanced moisture and flavor, the cake combines dark brown sugar, molasses, and a perfect balance of spices for a deeply satisfying texture. Optional additions like walnuts add crunch, while traditional marzipan and fondant decorations complete the festive presentation.

Ingredients

Scale

Fast Soaked Fruit

  • 300g / 10 oz raisins
  • 150g / 5 oz diced dried apricots, chopped 8 mm / 1/3″
  • 75g / 2.5 oz mixed peel, diced 5mm / 1/5″
  • 150g / 5 oz glace cherries, chopped 8 mm / 1/3″
  • 180g / 6 oz dates, diced 5mm / 1/5″
  • 1 cup + 2 tbsp apple juice, OR 1/3 cup brandy + 2/3 cup apple juice

Cake

  • 120g / 8 tbsp unsalted butter, softened (1 US stick)
  • 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 allspice
  • 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 / 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
  • Drippy white glaze (plain sweet glaze without lemon juice)

Instructions

  1. Prepare the Fruit Soak: Combine raisins, diced apricots, mixed peel, chopped glace cherries, and diced dates in a large bowl. Pour over apple juice or a mixture of brandy and apple juice. Stir well and let soak overnight or for at least 6 hours to ensure the fruit absorbs the liquid fully, enhancing flavor and moisture.
  2. Preheat the Oven: Set your oven to 150°C (300°F) to allow slow and even baking, crucial for a moist and well-cooked fruit cake.
  3. Mix Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with the dark brown sugar until light and fluffy. Add vegetable oil and molasses or golden syrup, mixing well to combine all the wet ingredients uniformly.
  4. Add Spices and Eggs: Stir in salt, allspice, cinnamon, and nutmeg for that classic Christmas flavor. Crack in the eggs one at a time, beating well after each addition to integrate fully and create a smooth batter.
  5. Combine Dry Ingredients: In a separate bowl, sift together plain flour and baking powder to ensure even distribution and prevent lumps. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix to keep the cake tender.
  6. Incorporate Soaked Fruits and Walnuts: Drain any excess liquid from the soaked fruit if very wet, then gently fold the fruit mixture and chopped walnuts into the batter, distributing them evenly.
  7. Prepare the Cake Tin: Grease a deep round cake pan or line it with baking parchment to prevent sticking. Pour the batter into the tin, smoothing the top with a spatula for an even surface.
  8. Bake the Cake: Place in the preheated oven and bake for approximately 2 to 2 1/2 hours. Test doneness by inserting a skewer into the center; it should come out clean or with only a few moist crumbs attached. If the cake is browning too quickly, tent with aluminum foil.
  9. Cool the Cake: Remove from oven and allow to cool in the tin for about 20 minutes, then transfer to a wire rack to cool completely. Cooling fully is important before decorating or storing.
  10. Decorate (Optional): Roll out marzipan and white fondant to cover the cake if desired. Decorate with cherries dusted with icing sugar or apply a drippy white glaze for a classic festive appearance.
  11. Serve: Slice and serve with warm pouring custard for a traditional holiday indulgence.

Notes

  • Soaking the fruit overnight enhances both texture and flavor, making the cake moist and rich.
  • You can substitute apple juice with brandy for a more traditional boozy fruit cake flavor.
  • Chopped walnuts are optional but add a nice crunch and texture contrast.
  • To make the cake gluten-free, substitute the plain flour with a gluten-free flour blend suitable for baking.
  • The cake keeps well and actually improves in flavor after a few days; store wrapped in an airtight container.
  • Decorations like marzipan and fondant preserve the cake and create a beautiful festive presentation but are optional.

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