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Festive Moist Fruit Cake Recipe

ByCaroline
Jump to Recipe· 4.8 from 18 reviews

If you’re looking for the ultimate festive treat that’s bursting with flavour and wonderfully moist, you’ve got to try this Festive Moist Fruit Cake Recipe. It’s my go-to when the holidays roll around, and honestly, it never disappoints. Whether you’re an old hand with fruit cakes or just curious, this recipe is packed with juicy dried fruits, warm spices, and a texture so tender it practically melts in your mouth. Stick with me—I’ll share all my best tips so you can nail it every time.

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Why This Recipe Works

  • Balanced Fruit Mix: A variety of finely chopped dried fruits soak up the juice beautifully, creating a naturally moist and flavorful cake.
  • Spice Harmony: Just the right dash of cinnamon, nutmeg, and all-spice enhances the fruit without overpowering it.
  • Slow Bake Process: Baking low and slow locks in moisture and develops deep caramelized flavors.
  • Flexible Ingredients: Options like substituting juice for brandy let you customize to your taste or dietary needs with ease.
Festive Moist Fruit Cake, holiday fruit cake, moist Christmas cake, flavorful fruit cake recipe, easy holiday baking - The image shows a round cake with one slice removed, revealing a dark, dense inner layer filled with bits of fruit or nuts. The cake is covered in a smooth, white fondant layer decorated with a quilted pattern made by small edible pearls at the intersections. On top, there is a pile of fresh cherries with stems, lightly dusted with white powder, some of which have fallen beside the cake. The cake sits on a round board placed on a cloth, all set on a white marbled surface. The background is softly blurred with warm tones, giving a cozy feeling. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Festive Moist Fruit Cake Recipe shines because of the quality and combination of ingredients. I’ve found that soaking the fruit helps bring out a luscious depth, while the brown sugar and molasses add a rich warmth that sings with the spices.

Festive Moist Fruit Cake, holiday fruit cake, moist Christmas cake, flavorful fruit cake recipe, easy holiday baking - Flat lay of a small white ceramic bowl filled with plump golden raisins, a few dried apricots chopped into small pieces beside it, a small white bowl holding bright red glace cherries cut into chunks, a neat pile of diced golden-brown dates, another small white bowl with finely diced sweet mixed peel, a block of pale yellow unsalted butter, a small white bowl of dark brown sugar mounded high, a small white bowl containing clear golden vegetable oil, a small white bowl with glossy dark molasses, three large whole uncracked brown eggs, a small white bowl of plain all-purpose flour, a small white bowl of chopped walnuts, and three small white bowls each holding ground cinnamon, nutmeg, and allspice respectively, all arranged with perfect symmetry 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
  • Dried Raisins: Sweet and juicy, they plump up during soaking and give bursts of flavor.
  • Dried Apricots: Their subtle tang balances the sweetness, and chopping small prevents big chewy chunks.
  • Mixed Peel: Adds a gentle citrus note without bitterness—make sure it’s finely diced!
  • Glace Cherries: These little gems bring vibrant color and festive flair.
  • Dates: Full of natural sweetness that enriches the cake’s texture.
  • Apple Juice or Brandy: The soaking liquid that plumps fruit and infuses flavor—non-alcoholic or boozy, your call.
  • Unsalted Butter: Provides richness and smoothness, helping the cake stay moist.
  • Dark Brown Sugar: Gives deeper caramel tones and a satisfying moist crumb.
  • Vegetable Oil: Keeps the cake soft and tender, balancing the butter’s structure.
  • Molasses or Golden Syrup: Adds complexity and that classic fruit cake depth.
  • Spices (Cinnamon, Nutmeg, Allspice): Evoke that warm, comforting holiday feeling without overwhelming the fruit.
  • Eggs: Bind everything together and create that perfect cake crumb.
  • Baking Powder: Lightweight lift to keep the cake from being too dense.
  • Plain Flour: The structure base; measure carefully for best results.
  • Walnuts (Optional): For crunch and texture contrast if you like a nutty vibe.
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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

One of the things I love most about this Festive Moist Fruit Cake Recipe is how adaptable it is. You can tweak the soak liquid, swap fruit based on what you love or have on hand, and even adjust spices to suit your palate. Don’t hesitate to make it your own!

  • Alcohol-Free Version: I often skip the brandy in favor of apple juice, especially when kids or non-drinkers are around, and honestly, you won’t miss it.
  • Nut-Free: Leave out the walnuts if you or your guests have allergies—the cake stays fantastic.
  • Gluten-Free Twist: I’ve played with gluten-free flour blends that hold up well, but make sure to test your mix for the best rise.
  • Spice Level: Sometimes I’ll add a little extra cinnamon or a hint of clove for more holiday cheer.

Step-by-Step: How I Make Festive Moist Fruit Cake Recipe

Step 1: Soak the Fruit for Maximum Moisture

Start by placing your dried fruits in a microwave-safe bowl, then pour over your apple juice or brandy mixture. Microwave on high for about 1 ½ minutes until hot, then stir everything well so the fruit is coated. Leave it covered for about an hour to plump up and soak in all those lovely flavors. This step is key to a juicy cake instead of a dry one.

Step 2: Prepare Your Pan and Batter

While the fruit is soaking, preheat your oven to 160°C (320°F). Grease and line an 8–9 inch round cake pan with parchment paper – I like lining the sides as well because this cake can stick otherwise. Then, beat the softened butter and dark brown sugar together until creamy; this usually takes about a minute on medium speed.

Next, add the vegetable oil and molasses, mixing till they’re nicely combined. Toss in the salt, spices, and baking powder, followed by the eggs—one at a time—beating just until blended after each addition. Over-mixing can toughen the cake, so keep it gentle.

Step 3: Bring It All Together

Now stir in the flour until almost combined, then fold in your soaked fruit mixture including every bit of the soaking liquid, plus walnuts if you’re using them. The batter will be thick but rich and moist—a good sign you’re on the right track.

Step 4: Bake Low and Slow for Deep Flavor

Pour the batter into your prepared pan, cover the top loosely with foil, and pop it in the oven for 2 ½ hours. This slow bake is what locks in the moisture. After that time, remove the foil and bake for another 30 to 45 minutes or until a skewer comes out clean. Keep an eye starting at 30 minutes so it doesn’t overbake. Let the cake cool in the pan for 20 minutes, then move it to a wire rack to cool completely.

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Tips from My Kitchen

  • Even Fruit Chopping: Keeping fruit pieces uniformly small helps the cake bake evenly and prevents bitter surprises from large peel chunks.
  • Using Foil Cover: Covering part of the bake time ensures the top doesn’t brown too quickly but the interior cooks fully.
  • Taste-Test Spices: Adjust spices before baking by mixing a tiny bit with butter and sugar; the aroma helped me perfect my favorite balance.
  • Don’t Rush Cooling: Letting the cake cool completely before serving makes slicing easier and flavors settle beautifully.

How to Serve Festive Moist Fruit Cake Recipe

Festive Moist Fruit Cake, holiday fruit cake, moist Christmas cake, flavorful fruit cake recipe, easy holiday baking - A close-up image of a slice taken out of a round cake covered in smooth white icing decorated with a diamond pattern and small silver pearls at the intersections. The cake inside looks dense and dark brown with visible bits of nuts and dried fruits throughout. The top of the slice is topped with a dark red cherry that has a light dusting of white powder. The background is a white marbled surface with more dark red cherries slightly out of focus in the back. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this Festive Moist Fruit Cake Recipe with a dusting of icing sugar and fresh cherries on top—simple and stunning. For a traditional look, I go all out with marzipan and fondant layers decorated with silver dragées, which really impresses family and guests.

Side Dishes

This cake pairs beautifully with rich, warm pouring custard—either homemade or store-bought with a splash of vanilla bean paste stirred in. If you want something lighter, a dollop of softly whipped cream or even crème fraîche complements the dense texture perfectly.

Creative Ways to Present

For festive parties, I sometimes slice the cake into thin strips and then into bite-sized squares, served on a pretty platter dusted with powdered sugar and scattered fresh berries. Wrapping the cake with a festive ribbon adds an elegant touch if serving whole. And if you’re feeling fancy, a drippy white glaze — like a simple sweet icing — on top gives a lovely snowy effect!

Make Ahead and Storage

Storing Leftovers

I store leftover Festive Moist Fruit Cake tightly wrapped in an airtight container in the fridge, and surprisingly, it stays fresh and moist for about a month. Bringing it to room temperature before slicing makes it taste even better.

Freezing

Freezing works well here, especially if you want to make the cake way ahead. I wrap it in cling film and then foil to prevent freezer burn. It freezes beautifully for up to a year, so you can slice portions as needed, thawing overnight in the fridge.

Reheating

To reheat slices, I cover them with foil and warm gently in a low oven (about 150°C / 300°F) for 10–15 minutes. This brings back that freshly baked moisture and softness without drying it out.

FAQs

  1. Can I make this Festive Moist Fruit Cake Recipe without alcohol?

    Absolutely! The recipe works just as well using apple juice or another fruit juice instead of brandy. The soak gives the fruit plenty of moisture and flavor, so the cake stays rich and delicious, perfect for all ages.

  2. How far in advance can I bake this fruit cake?

    This cake actually improves with a bit of aging—it keeps well in the fridge for up to a month, and you can freeze it for up to a year! Making it a few weeks ahead lets the flavors deepen beautifully.

  3. What’s the best way to get a moist texture every time?

    Soaking the fruit is critical; give it at least an hour to plump up. Also, baking the cake at a low temperature covered with foil helps lock moisture in, preventing dryness.

  4. Can I decorate this cake with marzipan and fondant?

    Yes! I recommend a marzipan layer for smoothness and subtle almond flavor, followed by fondant for that classic festive look. It takes a bit of practice but really elevates presentation for special occasions.

Final Thoughts

This Festive Moist Fruit Cake Recipe has become a cherished staple in my holiday baking, thanks to its rich flavors and reliably moist texture. Sharing it with family and friends always feels special—it’s like wrapping a warm, sweet hug in cake form. I hope you’ll give this recipe a go and make it your own tradition; trust me, once you taste it, you’ll want to bake it year after year!

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Festive Moist Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Caroline
  • Prep Time: 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
Print Recipe

Description

This easy moist Christmas fruit cake is a richly flavoured traditional dessert packed with a mix of soaked dried fruits and warming spices. The cake is baked slowly to achieve maximum moistness and depth of flavor, perfect for holiday celebrations. Optionally decorated with marzipan and white fondant for a classic festive look, it pairs wonderfully with pouring custard for a truly indulgent treat.

Ingredients

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 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 all spice
  • 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 (on plain cake)
  • Drippy white glaze (plain sweet white glaze without lemon juice)

Instructions

  1. Prepare Fast Soaked Fruit: Place the dried fruit and apple juice or brandy mixture in a large microwavable container. Microwave on high for 1 minute and 30 seconds or until hot. Stir well to coat all the fruit in the liquid. Cover and set aside for 1 hour to soak and cool, allowing the fruit to plump up.
  2. Preheat and Prepare Pan: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm / 8–9″ round cake pan with baking paper about 7 cm / 2.75″ tall to ensure the cake has support while baking.
  3. Mix Butter and Sugar: Using an electric beater, beat the softened butter and dark brown sugar together on medium-high speed for about 1 minute until smooth and creamy.
  4. Add Oil, Molasses, and Spices: Beat in the vegetable oil and molasses (or golden syrup) until fully combined. Add salt, all spice, cinnamon, nutmeg, and baking powder, beating until incorporated evenly throughout the mixture.
  5. Add Eggs: Crack in the eggs one at a time, beating each just until incorporated to avoid overmixing and maintain cake moisture.
  6. Incorporate Flour: Stir in the plain flour (all-purpose flour) until mostly combined, taking care not to overmix and develop gluten.
  7. Fold in Fruit and Nuts: Gently fold in the soaked fruit mixture along with all the soaking liquid and chopped walnuts if using. This ensures evenly distributed moist fruit throughout the batter.
  8. Transfer and Bake: Pour the batter into the prepared cake pan. Cover the top loosely with foil and bake in the oven for 2 hours and 30 minutes. Remove the foil and continue baking for an additional 45 minutes or until a skewer inserted into the center comes out clean with no batter clinging to it.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before serving or decorating.
  10. Optional Decoration – Marzipan: Dust a work surface with icing sugar. Roll out the marzipan into a flat disc large enough to cover the cake’s top and sides. Roll onto a rolling pin and unroll it over the cake, smoothing gently to cover the cake with minimal pleats. Use a wet table knife to smooth the surface.
  11. Optional Decoration – Fondant: Dust the work surface with icing sugar again, roll out the white fondant similarly to marzipan, and drape over the cake. Smooth the fondant carefully over the cake, fixing any tears with a wet knife and extra fondant pieces.
  12. Optional Quilting Decoration: Using a blunt edge like a cake server, press diagonal lines about 2.5 cm / 1″ apart around the sides of the fondant to create diamond shapes. Using a damp wooden skewer, press a small indent at diamond intersections and attach silver balls for a festive finish. Top with cherries dusted with icing sugar.
  13. Serve: Slice the cake into thin wedges or strips about 2 cm wide and serve plain or with warm pouring custard for a traditional festive experience.

Notes

  • Dried fruit combination totaling 855g / 30 oz can be customized to your preference. Finely chop fruit for best texture.
  • You can use apple juice, pineapple juice, or orange juice in place of brandy for alcohol-free version; apple juice is neutral and recommended for best flavor balance.
  • Dark brown sugar contributes to the cake’s rich color; substitute normal brown sugar for a lighter look.
  • Molasses or golden syrup add depth and color to the cake; interchangeable depending on availability and taste.
  • Enhance store-bought custard by stirring in vanilla bean paste for extra flavor and visual appeal.
  • The cake is delicious on its own due to its moistness and rich fruit content but is traditionally served with pouring custard.
  • Store cake in an airtight container in the refrigerator for up to 2 to 3 months or freeze for up to a year without alcohol.
  • This rich, dense cake yields about 20 to 25 servings if cut into small slices.
  • For marzipan and fondant decorating, handle carefully as marzipan can tear and fondant is delicate; use a wet knife to smooth imperfections.
  • The drippy white glaze for decoration can be made by omitting lemon juice from a lemon cake glaze recipe for a plain sweet glaze.

Nutrition

  • Serving Size: 1 slice (approx. 80g)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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