Easy Moist Christmas Fruit Cake Recipe

If you’re looking for that classic holiday treat that’s bursting with flavor and never dry, you’re going to adore this Easy Moist Christmas Fruit Cake Recipe. This cake has become a staple in my family’s festive celebrations because it’s incredibly straightforward to make, packed with juicy fruits, and stays beautifully moist whether you eat it fresh or weeks later. Trust me, once you try this recipe, it’ll be your go-to festive dessert year after year.

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Ingredients You’ll Need

Each ingredient works together to make a perfectly moist and flavorful fruit cake. I always make sure to choose high-quality dried fruits and fresh spices for the best results. When buying, look for soft raisins and plump glace cherries for that extra juicy bite.

• Raisins: These add sweetness and chewiness; opt for plump, juicy ones rather than dry.
• Diced dried apricots: The apricot chunks bring a lovely tangy contrast to the sweetness.
• Mixed peel: Adds that classic citrus zing that balances the richness.
• Glace cherries: Chopped small, they give bursts of color and sweetness throughout.
• Dates: I love how dates add natural caramel notes and help keep the cake moist.
• Apple juice or brandy-juice mix: Juice keeps things light, while brandy adds traditional festive warmth.
• Unsalted butter: Softened butter adds richness and enhances the cake’s tender crumb.
• Dark brown sugar: Its molasses depth complements the dried fruit beautifully.
• Vegetable oil: This helps keep the cake super moist and soft.
• Molasses or golden syrup: Adds a velvety texture and subtle sweetness.
• Salt: Just a pinch to balance the sweetness.
• Spices (allspice, cinnamon, nutmeg): These warm spices are what make this cake unmistakably Christmassy.
• Eggs: Provide structure and richness.
• Baking powder: Ensures a nice rise despite the density of the fruit.
• Plain (all-purpose) flour: The base that holds all this goodness together.
• Walnuts (optional): I toss these in for crunch and nuttiness, but you can easily leave them out if you prefer.
• Pouring custard: Perfect served warm on the side, it’s a match made in heaven with this cake.
• Ready to roll marzipan and white fondant: For that classic holiday finish if you want to dress your cake up.
• Icing sugar and cherries (for dusting): Adds a pretty, festive touch when served plain.
• Drippy white glaze: Optional but adds a lovely sweet tang and sparkle on top.

Variations

I love that this Easy Moist Christmas Fruit Cake Recipe is flexible enough to customize for your taste and dietary needs. Here are a few tweaks I’ve tried and enjoyed – but feel free to get creative.

• Alcohol-Free Version: Replace brandy with extra apple juice or orange juice – still delicious and moist without the booze.
• Nut-Free: Simply omit walnuts if you have allergies or prefer a smoother texture.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend suitable for baking cakes.
• Extra Spiced: If you love warm spices, add a pinch of cloves or ginger for a festive kick.
• Make It Vegan: Use flax eggs instead of real eggs, and substitute butter with vegan margarine.

How to Make Easy Moist Christmas Fruit Cake Recipe

Step 1: Prepare Your Fruit Mix

The first step is to combine all your dried fruits – raisins, apricots, mixed peel, glace cherries, and dates – with apple juice or your brandy-juice blend. Stir them well so everything is nicely coated and gets that moisture boost. I used to think soaking was a hassle, but I learned that this quick mix lends plenty of flavor and softness without the long wait.

Step 2: Cream Butter and Sugar

Next, soften your butter and beat it together with the dark brown sugar until fluffy. This step traps air to help your cake rise and contributes that rich, tender crumb we all love. Add in the vegetable oil and molasses or golden syrup, mixing well so everything blends into a glossy batter.

Step 3: Spice It Up and Add Eggs

Sprinkle in your salt and warming spices — cinnamon, allspice, and nutmeg — then add the eggs one at a time, beating well after each addition. The batter will look thick and luscious, and you’ll notice that comforting holiday smell filling your kitchen already.

Step 4: Fold in Flour, Baking Powder, Nuts, and Fruit

Sift together your plain flour and baking powder, then gently fold this into the wet mixture. The trick here is to be gentle but thorough — you want the batter combined without overmixing, which can cause a denser cake. Next, fold in your soaked fruit mix and walnuts if using. This dense fruit batter is ready to bake!

Step 5: Bake Low and Slow

Pour the batter into a lined cake tin and bake in a low oven for around 3 hours. Yep, it takes patience, but baking low and slow is exactly what keeps this fruit cake moist and tender rather than dry. I always tent mine with foil halfway through to prevent over-browning. When a skewer inserted comes out clean, your cake is done.

Step 6: Cool, Ice, and Decorate

Allow the cake to cool completely on a wire rack before icing. If you want that traditional Christmas look, cover with a layer of marzipan and then white fondant. Otherwise, you can keep it simple by dusting with icing sugar and placing a few cherries on top. Sometimes I like to add a drippy white glaze for a festive sparkle – just a quick mix of powdered sugar and lemon juice to drizzle over.

How to Serve Easy Moist Christmas Fruit Cake Recipe

Garnishes

I love to keep it classic with a dusting of icing sugar and a few fresh or glace cherries on top—it adds that festive touch without messing with the cake’s tenderness. If you’re feeling fancy, a thin layer of marzipan and smooth white fondant give it that beautiful ‘wow’ look on your holiday table.

Side Dishes

My favorite way to enjoy this cake is warm with a generous pour of homemade or store-bought custard. The luscious custard really complements the rich fruit and spices. If you want to keep it lighter, whipped cream or even a scoop of vanilla ice cream do the trick wonderfully.

Creative Ways to Present

For special occasions, I’ve placed the cake on a rustic wooden board surrounded by sprigs of fresh holly and cinnamon sticks for a charming holiday display. Another fun idea is to cut individual slices and serve them on pretty plates with little dollops of whipped cream and a sprinkle of crushed nuts on top.

Make Ahead and Storage

Storing Leftovers

I always wrap my leftover fruit cake tightly in plastic wrap and then pop it in an airtight container—this keeps it moist for up to two weeks at room temperature. It’s so satisfying to pull out a slice whenever you want a quick festive treat.

Freezing

Freezing this cake works beautifully if you want to make it well ahead. Wrap tightly in plastic and foil, then freeze for up to three months. When you’re ready, thaw overnight in the fridge, and it tastes just as fresh as the day you baked it.

Reheating

If you like your fruit cake slightly warm, I pop slices into a low oven (about 150°C or 300°F) for 10 minutes or so, or microwave for 20-30 seconds. It’s best served with custard while warm, which brings the flavors to life wonderfully.

FAQs

Final Thoughts

I absolutely love how this Easy Moist Christmas Fruit Cake Recipe balances rich fruitiness, tender crumb, and festive spices, all while being incredibly easy to put together. It’s a recipe that has made many holidays happier in my house, and I’m confident you’ll find the same joy sharing it with your loved ones. So grab your mixing bowl and get baking – you won’t regret adding this classic, crowd-pleasing cake to your holiday traditions!

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