Christmas Cake – moist, easy fruit cake

Christmas Cake – moist, easy fruit cake is the kind of dessert that defines the season: rich, spiced, beautifully dense, and packed with plump dried fruit. This version simplifies tradition without sacrificing flavor. No overnight soaking, no complicated steps—just a quick fruit soak and a straightforward batter that bakes into the most luxurious, festive centerpiece. Whether you’re new to baking or a seasoned holiday host, this fruit cake recipe will quickly become a cherished classic.

Why You’ll Love This Recipe

• 🍒 No overnight soaking – soak dried fruit in under an hour
• 🧁 Moist, velvety crumb that stays fresh for weeks
• 🥃 Customizable with or without alcohol
• 🍊 Balanced citrus & spice – not too boozy or overly sweet
• ❄️ Freezes beautifully for holiday prep or gifting
• 🎄 Decorate your way – rustic glaze, snowy icing, or classic fondant

Ingredients

Soaked Fruit (Total: ~855g / 30 oz)

• 1 cup raisins
• ¾ cup chopped dried apricots
• ½ cup mixed peel
• ⅓ cup glace cherries, halved
• ½ cup chopped dates
• ¾ cup apple juice or brandy
• Zest of 1 orange and 1 lemon

Cake Batter

• 200g (7 oz) unsalted butter, softened
• 1 cup dark brown sugar, packed
• ¼ cup neutral oil (vegetable or canola)
• 2 tbsp molasses or golden syrup
• 4 large eggs
• 2¼ cups plain flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 cup chopped walnuts or pecans (optional)

Optional Toppings

• Marzipan + fondant
• Powdered sugar + glace cherries
• Simple lemon glaze (icing sugar + lemon juice)

Instructions

1. Soak the Fruit

• Combine dried fruit, zest, and juice/brandy in a bowl.
• Microwave for 1 minute, stir, cover, and let sit for 1 hour (or overnight if you prefer).
• Let cool to room temperature before mixing into the batter.

2. Make the Cake

• Preheat oven to 160°C / 325°F (150°C fan). Grease and line a deep 8-inch cake tin.
• Beat butter and brown sugar until creamy.
• Mix in oil, molasses, spices, and salt.
• Add eggs one at a time, beating well.
• Fold in flour and baking powder until just combined.
• Stir in soaked fruit and nuts.
• Spoon batter into the tin, smooth the top. Cover with foil.

3. Bake

• Bake covered for 2½ hours.
• Remove foil and bake another 30–45 minutes, until a skewer comes out clean.
• Cool completely in the pan before removing.

4. Decorate (Optional)

• Once cooled, brush with brandy (if desired) and decorate with fondant, icing sugar, or glaze.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes
• Servings: 20–25 slices
• Shelf Life: 3 months in the fridge, up to 1 year frozen

Nutrition Facts (Per Serving – Approximate)

• Calories: 388
• Carbohydrates: 64g
• Sugar: 37g
• Fat: 15g
• Protein: 4g
• Fiber: 3g

Tips & Variations

• 🥃 Alcohol-free option: Use only fruit juice for soaking
• 🧊 Freeze ahead: Wrap tightly and freeze for up to 12 months
• 🍋 Citrus note: Add extra zest or a splash of orange liqueur for a tangy twist
• 🧁 Mini loaves: Use mini pans for individual gifts—adjust bake time to ~45 minutes
• 🍽️ Serving suggestion: Serve warm with custard, or with a slice of cheddar cheese (UK-style!)

Christmas Cake – Moist, Easy Fruit Cake

This moist Christmas fruit cake skips overnight soaking but delivers deep, festive flavor with a velvety crumb. Keeps for months and perfect for gifting!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Cuisine British

Servings 20

Calories 388 kcal

Equipment

• – Large mixing bowls
• Electric mixer
• – 8-inch deep cake pan
• – Foil
• Cooling rack

Ingredients

  

• #### Soaked Fruit
• – 1 cup raisins
• – ¾ cup dried apricots chopped
• – ½ cup mixed peel
• – ⅓ cup glace cherries halved
• – ½ cup chopped dates
• – ¾ cup apple juice or brandy
• – Zest of 1 orange and 1 lemon
• #### Cake Batter
• – 200g unsalted butter
• – 1 cup dark brown sugar
• – ¼ cup oil
• – 2 tbsp molasses
• – 4 eggs
• – 2¼ cups plain flour
• – 2 tsp baking powder
• – ½ tsp salt
• – 1 tsp cinnamon
• – ½ tsp allspice
• – ¼ tsp nutmeg
• – 1 cup walnuts or pecans optional

Instructions

 

• Soak fruit with juice or brandy. Microwave 1 min, rest 1 hour.
• Preheat oven to 160°C (150°C fan). Grease & line 8-inch pan.
• Cream butter & sugar. Add oil, molasses, spices, and eggs.
• Mix in flour, baking powder, then fruit and nuts.
• Bake covered 2½ hrs, then uncover and bake 30–45 mins.
• Cool completely. Decorate as desired.

Notes

– Store up to 3 months in fridge or 1 year frozen
– Feed with brandy weekly for deeper flavor
– Decorate with fondant, glaze, or icing sugar

Keyword Christmas Cake – moist, easy fruit cake

FAQs

Do I have to soak the fruit overnight?
Not with this recipe! A short microwave soak and rest gets you soft, plump fruit in just an hour.

Can I feed the cake with brandy?
Yes! After baking, poke small holes in the cake and brush with a bit of brandy weekly to deepen the flavor.

Is it better to make this cake ahead?
Yes. This cake improves with age and tastes best after resting at least 3 days.

Can I decorate it the traditional way?
Absolutely—use apricot jam, marzipan, and fondant for the full classic look.

Conclusion

This Christmas Cake – moist, easy fruit cake proves you don’t need days of prep to achieve deep, festive flavor. With its perfectly spiced crumb, juicy fruit, and long shelf life, it’s ideal for gifting, holiday dessert tables, or a quiet slice with tea on a wintry afternoon. Make it once, and it’ll become a yearly tradition you’ll actually look forward to baking.