Name: Easy Moist Christmas Fruit Cake Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: British
Ingredients: 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; 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); 500ml / 1 pint pouring custard, homemade or store bought; 250g / 8 oz “ready to roll” marzipan; 250g / 8 oz “ready to roll” white fondant; Cherries dusted with icing sugar; Cherries or other fruit dusted with icing sugar; Drippy white glaze (plain sweet glaze without lemon juice)

If you’re on the hunt for a truly reliable, crowd-pleaser dessert this season, you’re going to want to stick around because this Easy Moist Christmas Fruit Cake Recipe is honestly one of the best I’ve ever made. Not only does it have that deep, rich flavor packed with perfectly plump fruit, but it’s also incredibly moist — which can be tricky to nail with fruit cakes. I promise if you follow along, you’ll end up with a cake that your family and friends will rave about!

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Why You’ll Love This Recipe

Super Moist Texture: Thanks to the soaking of the fruit and the balance of wet ingredients, this cake stays moist for days.
Flavor Packed: The combination of molasses, spices, and soaked fruit creates layers of festive flavor you’ll adore.
Family Favorite: Every holiday, my family looks forward to this cake – it brings back so many warm memories.
Flexible & Easy to Customize: You can easily swap fruits, adjust for alcohol preferences, and decorate it however you like.

The image shows a close-up of a dark brown fruit cake with one large slice removed from the round cake, revealing a dense, textured inside filled with pieces of nuts and dried fruits. The cake is covered in a smooth white icing layer decorated with evenly spaced small silver balls forming a diamond pattern on the sides. On top of the slice, there is a red cherry dusted lightly with powdered sugar, and more cherries are visible blurred in the background. The cake sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Easy Moist Christmas Fruit Cake, Christmas Fruit Cake Recipe, Moist Fruit Cake, Holiday Fruit Cake, Festive Christmas Dessert

Ingredients You’ll Need

The magic of this Easy Moist Christmas Fruit Cake Recipe starts with carefully chosen ingredients that blend beautifully to create that classic fruit cake flavor without being overly dense or dry. Here’s a quick look at what you’ll want on hand, plus some tips to make sure your ingredients shine.

Flat lay of a small white ceramic bowl of golden raisins, a small white ceramic bowl of chopped dried apricots, a small white ceramic bowl of mixed diced dried peel, a small white ceramic bowl of chopped glace cherries, a small white ceramic bowl of diced dates, a small white ceramic bowl filled with amber apple juice, a smooth pat of unsalted butter on a white ceramic plate, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl with vegetable oil, a small white ceramic bowl holding dark molasses, a small white ceramic bowl of mixed ground spices including allspice, cinnamon, and nutmeg, three whole uncracked brown eggs beside a small white ceramic bowl of baking powder, a small white ceramic bowl of plain flour, a small white ceramic bowl of chopped walnuts, and a small white ceramic bowl of creamy pouring custard, all arranged symmetrically and proportionally, 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 - Easy Moist Christmas Fruit Cake, Christmas Fruit Cake Recipe, Moist Fruit Cake, Holiday Fruit Cake, Festive Christmas Dessert

Raisins: The backbone of most fruit cakes, raisins bring sweetness and chewiness that plumps up nicely during soaking.
Dried apricots: Adding some apricots gives a lovely tart-sweet contrast and a nice color variation.
Mixed peel: This is candied orange and lemon peel, lending that traditional citrus spark—but chopped finely so it’s not overwhelming.
Glace cherries: Chopped cherries give little bursts of color and sweetness and make each bite special.
Dates: These add richness and natural caramel notes that deepen the cake’s flavor.
Apple juice or brandy: I often use apple juice for a kid-friendly version, but splash in brandy for that classic boozy touch if you’re feeling festive.
Butter and brown sugar: Unsalted butter keeps it creamy, while dark brown sugar adds molasses notes that marry perfectly with the fruit.
Vegetable oil and molasses/golden syrup: The oil keeps the crumb tender, and molasses adds a rich, sticky depth.
Spices (allspice, cinnamon, nutmeg): These warm spices make the flavor unmistakably holiday.
Flour and baking powder: All-purpose flour is your base, and a touch of baking powder helps the cake rise just enough without losing its density.
Walnuts (optional): If you like a bit of crunch, walnuts bring texture and a lovely smoky flavor.

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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.

Variations

I love that this Easy Moist Christmas Fruit Cake Recipe is super versatile, so you can tailor it to your taste or dietary needs. Over time, I’ve experimented with a few fun variations that I think you’ll enjoy trying out too.

Alcohol-free: I often make this cake without brandy to keep it family-friendly, and honestly, it’s just as good with apple juice.
Nut-free version: Simply leave out the walnuts if you have nut allergies or want a smoother texture.
Different fruits: Feel free to swap the dried apricots and dates for prunes, dried cranberries, or figs for a new twist.
Spice level: Like it more cinnamon-y? Add an extra ¼ teaspoon and see how that amps up the cozy vibes.
Decoration style: From traditional marzipan and fondant to simple powdered sugar dusting or a white glaze drizzle, you can dress it up or keep it rustic.

How to Make Easy Moist Christmas Fruit Cake Recipe

Step 1: Soaking the Fruit for Maximum Moisture

This step is a game-changer for an ultra moist cake. I soak the combination of raisins, apricots, mixed peel, cherries, and dates in apple juice or a brandy-juice mix. Pop everything in a microwave-safe bowl, heat it up until hot (about 1½ minutes), then stir and cover it to let all those fruits soak and plump up for an hour. This trick softens the fruit and allows them to release their natural juices into the cake batter—you’ll notice a huge difference in texture!

Step 2: Creaming Butter, Sugar, and Adding the Essentials

Once your fruit is soaking, preheat your oven to 160°C (320°F) and prepare your cake pan by greasing and lining it. Then, using an electric beater, cream together softened butter and dark brown sugar until it’s luxuriously smooth and creamy—about a minute on medium speed. Adding vegetable oil and molasses next keeps the cake moist and rich, so don’t skip this step. Stir in salt, spices, and baking powder to set the base for all that festive flavor.

Step 3: Mixing in Eggs, Flour, and Fruit

Add eggs one by one, making sure each is just incorporated before adding the next. Overmixing here is a pitfall I’ve learned to avoid—stop as soon as everything blends well. Then fold in the flour gently to keep the batter tender. Finally, pour in the soaked fruit, juicy liquid included, and toss in walnuts if you’re using them. This is where the batter turns beautifully rich and full of promise.

Step 4: Baking Low and Slow for Perfect Results

Pour your batter into the prepared pan, cover it with foil, and bake for 2½ hours. This slow baking ensures even cooking and a dense but moist crumb. After that, remove the foil and bake for another 30 to 45 minutes until a skewer comes out clean—don’t rush this part or your cake might end up doughy in the center! Once baked, cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.

Step 5: Serving and Enjoying Your Creation

I love this cake straight out of the pan, but it’s even better with a dusting of icing sugar, fresh cherries piled on top, or for the daintier occasion, covered with marzipan and fondant for that classic Christmas look. Traditionally, I serve it warm with pouring custard—that extra bit of creaminess makes it irresistible. Either way, slice thinly because this cake is delightfully rich and heavy. You’ll find that even small pieces are deeply satisfying!

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Pro Tips for Making Easy Moist Christmas Fruit Cake Recipe

Soak the Fruit Well: Don’t rush soaking; that hour makes all the difference in taste and texture.
Use Dark Brown Sugar: Gives the cake a richer color and deeper molasses flavor compared to lighter sugars.
Bake Covered Then Uncovered: Covering prevents the top from drying out too fast, while finishing uncovered creates the perfect crust.
Slice Thinly: This cake is dense and flavorful, so thin slices keep servings manageable and enjoyable.

How to Serve Easy Moist Christmas Fruit Cake Recipe

A slice of dark brown cake with a rough texture is placed on a white plate. The cake is covered with smooth, creamy yellow sauce being poured from above, flowing down its sides. It is decorated with several bright red cherries with green stems, both on the cake and around the plate. The scene is set on a white marbled surface, adding a clean contrast to the rich colors of the cake and cherries. Photo taken with an iphone --ar 2:3 --v 7 - Easy Moist Christmas Fruit Cake, Christmas Fruit Cake Recipe, Moist Fruit Cake, Holiday Fruit Cake, Festive Christmas Dessert

Garnishes

I like to keep garnishes simple but festive — fresh cherries dusted with icing sugar are a classic favorite that adds both sweetness and charm. For something extra, a drizzle of white glaze or a layer of marzipan and fondant makes the cake look professional and celebratory. You can even wrap a pretty ribbon around it for gifting. Whichever you choose, it adds that special holiday sparkle.

Side Dishes

Serving this cake alongside warm pouring custard is my go-to—either homemade or store-bought jazzed up with vanilla bean paste feels luxurious. You can also set it up with a simple cup of tea or mulled wine to balance the richness. Some like to pair it with a dollop of whipped cream or lightly sweetened mascarpone to keep things extra indulgent.

Creative Ways to Present

One year, I used a small cake turntable to cover the cake in marzipan and fondant, then added a quilted pattern on the fondant and dotted it with edible pearls – so elegant! Another fun way I’ve seen is serving the cake in bite-sized strips on a platter, perfect for holiday parties where guests want to nibble without a big slice. Wrapping the cake in parchment and tying with twine also makes a charming gift presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover fruit cake tightly wrapped in plastic wrap, then in an airtight container in the fridge. It stays moist and delicious for weeks this way—I’ve happily eaten slices up to a month later that taste just as fresh. Just remember to bring it back to room temperature before serving for best flavor.

Freezing

Freezing this cake works beautifully if you want to make it well in advance. After cooling, wrap the cake (or individual slices) very tightly in cling film and foil to avoid freezer burn. It keeps well for up to a year! When you’re ready to enjoy, thaw overnight in the fridge, then bring to room temp before serving.

Reheating

If you want to serve the cake warm (which I highly recommend!), gently warm slices in a low oven (about 140°C / 280°F) for 10-15 minutes or microwave briefly on low power. This softens the cake slightly and enhances the aroma without drying it out. Just be careful not to overheat, or you might lose that lovely moist texture.

FAQs

Can I make this Easy Moist Christmas Fruit Cake Recipe without alcohol?

Absolutely! I often make this cake using only apple juice instead of brandy to keep it suitable for everyone, especially kids. The cake is still incredibly moist and full of flavor. If you want a little boozy note, using brandy is traditional, but it’s entirely optional.
How long does the fruit cake stay fresh?

Stored correctly in an airtight container in the fridge, this fruit cake stays moist and delicious for up to 2-3 months. I’ve personally kept slices for about a month without any loss in quality. It also freezes well for up to a year if wrapped properly.
What is the best way to slice this cake?

This cake is dense and rich, so thin slices or cutting it into small strips (about 2cm wide) works best. It helps manage the richness and makes portions last longer during holiday gatherings.
Can I decorate the cake without marzipan or fondant?

Yes! A simple dusting of icing sugar with fresh cherries on top looks beautiful and adds a festive touch. You can also try a white sugar glaze drizzle to keep it elegant but easy. Wrapping a ribbon around the cake is a nice finishing touch too!

Final Thoughts

When I first tried this Easy Moist Christmas Fruit Cake Recipe, I was honestly surprised at how moist and flavorful it turned out, especially since fruit cakes can be tricky to master. Since then, it’s become a holiday staple in my kitchen and one of those recipes I’m proud to share with friends and family. I really think you’ll enjoy making it yourself — it’s rewarding, festive, and just plain delicious. So grab your ingredients, soak that fruit, and dive in with confidence. Trust me, this cake will quickly become a cherished part of your Christmas celebrations!