If you’re on the hunt for a truly festive treat that’s bursting with flavor and won’t leave you with a dry, crumbly disappointment, you’re in the right place. This Moist Christmas Fruit Cake Recipe is my go-to holiday indulgence — rich, moist, and packed with beautifully soaked fruit that makes every bite sing with warmth and spice. I promise, whether you’re gifting it or savoring a slice by the fire, this cake will become a star in your seasonal baking lineup. Stick with me here, and I’ll share all my tips and tricks so your cake turns out perfect every time!

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Why This Recipe Works

Ultra Moist Texture: Soaking the dried fruits in juice or brandy before mixing keeps the cake incredibly moist and tender.
Balanced Flavors: The blend of spices, molasses, and brown sugar gives it that classic deep fruit cake taste without overpowering sweetness.
Simple Baking Process: Despite its rich look, this recipe is straightforward enough for day-of-baking — no complex soaking weeks in advance.
Versatile Serving Options: Whether plain, draped in marzipan and fondant, or dusted with icing sugar, you can customize it to your holiday vibe.

Moist Christmas Fruit Cake, Christmas Fruit Cake, holiday fruit cake recipe, festive Christmas cake, moist holiday cake - 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

Ingredients & Why They Work

Every ingredient here plays a role in creating that iconic moist, sticky texture and warming Christmas flavor we all adore. Plus, there’s a balance of citrus, sweetness, and spices that’ll remind you of cozy winter nights with a cup of tea. Here’s why I choose each component and some shopping tips to make it stress-free.

Moist Christmas Fruit Cake, Christmas Fruit Cake, holiday fruit cake recipe, festive Christmas cake, moist holiday cake - 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 Fruit: I use a mix of raisins, apricots, dates, glacé cherries, and mixed peel — chopped fine so it disperses evenly and plumps up beautifully in the soaking liquid.
Apple Juice or Brandy: Apple juice provides a light, neutral sweetness, while brandy adds a classic boozy depth. Use what suits your taste and company.
Unsalted Butter: Adds richness and helps keep the cake tender without overpowering the fruit flavors.
Dark Brown Sugar: Packed and moist, it boosts fruity depth and beautiful dark color.
Vegetable Oil: A secret weapon alongside butter for super moist crumb that lasts.
Molasses or Golden Syrup: Adds that toasty, caramel note — I often alternate depending on what I have at hand.
Spices (Allspice, Cinnamon, Nutmeg): Just the right trio to wake up the cake with classic holiday warmth without being overpowering.
Eggs: Bind everything nicely and add structure for a cake that’s dense but not heavy.
Flour and Baking Powder: Together, these create the perfect lifting without drying out the rich cake.
Walnuts (Optional): For a little crunch and earthy contrast — be sure to toast lightly for best 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.

Tweak to Your Taste

I’ve played around with this Moist Christmas Fruit Cake Recipe through many holiday seasons, and I love how easy it is to personalize. Whether you want it boozy, nut-free, or with a citrusy kick, you can adjust this recipe and still get fantastic results.

Boozy Version: Adding brandy to the soaking liquid really elevates the depth of flavor. I like to let the soaked fruit sit overnight for an even richer cake.
Nut-Free: Simply skip the walnuts if anyone’s allergic — the cake’s moistness and texture don’t suffer one bit.
Citrus Boost: Swap mixed peel for finely grated fresh orange or lemon zest if you want a zingier fruit cake experience; just be careful with quantity to avoid bitterness.
Sweetness Level: Reduce sugar slightly if you prefer a less sweet treat — the soaked fruit ensures the cake stays moist without extra sweetness.

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

Step 1: Soak Your Fruit for Maximum Moisture

This is key for that lush, sticky texture. I toss all my chopped dried fruits into a heatproof bowl with apple juice or a brandy-juice mix, then microwave it for about 90 seconds just until hot. Stir to coat everything evenly, cover, and let it sit for an hour. This plumps everything up nicely, so when you fold it into the batter, the moisture is locked in. No weeks of soaking required here, and I love that convenience.

Step 2: Cream Butter and Sugar Till Fluffy

Using an electric mixer, I beat the softened butter with dark brown sugar until it’s gloriously smooth and creamy—about a minute on medium speed. This step traps air which helps lighten the dense cake without drying it out. Then I mix in the oil and molasses for that silky rich body and deep flavor.

Step 3: Spice Things Up and Add Eggs

Beat in salt, allspice, cinnamon, nutmeg, and baking powder so the batter smells lovely and layered. Then add the eggs one by one, beating just until combined after each. Don’t overmix here—just enough to get everything well blended.

Step 4: Fold In Flour, Fruit, and Nuts

Stir in the flour gently—with a spatula—to avoid toughening the cake. When mostly mixed, fold in that luscious fruit soak (don’t waste the juice!) along with the chopped walnuts if you’re using them. The batter will be thick but sticky and full of studded fruit chunks.

Step 5: Bake Low and Slow for Perfect Moistness

Pour the batter into a well-greased and lined cake pan, cover the top with foil, and bake at 160°C (320°F) for about 2½ hours. Then remove the foil and bake for another 30-45 minutes until a skewer comes out clean. This slow baking ensures the cake cooks evenly without drying. Patience here is your friend! After baking, cool in the pan for 20 minutes, then transfer to a rack to cool completely.

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Pro Tips for Making Moist Christmas Fruit Cake Recipe

Fruit Soaking Shortcut: Using the microwave to quickly heat the juice/brandy shortens soak time but achieves wonderful plumpness.
Don’t Skip the Oil: Combining oil with butter helps keep the cake moist for days—pure butter can dry cakes during long bakes.
Cover with Foil: Baking low and slow under foil traps moisture so the fruit cooks gently without burning the top.
Use a Skewer Test: Check doneness at 30 minutes after the foil comes off instead of guessing—you want no wet batter but a little moist crumb inside.

How to Serve Moist Christmas Fruit Cake Recipe

Moist Christmas Fruit Cake, Christmas Fruit Cake, holiday fruit cake recipe, festive Christmas cake, moist holiday cake - 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 usually stick to tradition by frosting mine with a smooth layer of marzipan and glossy white fondant, then decorate with cherries dusted lightly with icing sugar. It’s such a classic look and really elevates the cake for holiday gatherings. If you want to keep it simple, fresh berries or just a dusting of powdered sugar on top is stunning and much quicker.

Side Dishes

Nothing pairs better than warm pouring custard—whether homemade or enhanced store-bought with vanilla bean paste. It adds a creamy counterpoint to the rich, fruity cake. A scoop of vanilla ice cream is also a nice alternative for a festive twist.

Creative Ways to Present

I’ve used a cake turntable and a small lazy Susan to get perfect marzipan and fondant coverage. Quilting the fondant with little silver dragees adds a whimsical sparkle that guests love. For a casual party, I’ve presented slices arranged like a wreath on a large platter with sprigs of fresh rosemary or holly around — super festive and welcoming!

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge—and honestly, the cake seems to get better after a day or two as the flavors meld. Just let it come to room temp before serving to revive its moistness.

Freezing

This cake freezes beautifully! I wrap slices tightly in plastic wrap and then foil before freezing to avoid freezer burn. When ready to eat, thaw overnight in the fridge, then bring to room temperature before serving.

Reheating

I usually gently warm slices in the oven at a low temperature (about 150°C/300°F) for 10 minutes to revive that soft, fresh-baked feeling. Avoid microwaving if you can—it tends to dry the cake out quickly.

FAQs

Can I prepare this Moist Christmas Fruit Cake Recipe in advance?

Absolutely! You can soak the fruit overnight and bake the cake a day or two before serving. In fact, letting the cake rest wrapped in an airtight container enhances the flavors and moistness.
Do I have to use brandy in the fruit soak?

Nope! Using apple juice or other fruit juices works wonderfully if you prefer a non-alcoholic version. The cake remains moist and flavorful without the boozy punch.
How long will the cake keep fresh?

Stored properly in the fridge, this cake stays moist and fresh for up to 2-3 weeks. It can also be frozen for up to a year if wrapped well.
Can I substitute other nuts or omit nuts completely?

Yes! Walnuts add great texture, but you can swap with pecans, almonds, or leave them out entirely without impacting moisture or flavor.

Final Thoughts

This Moist Christmas Fruit Cake Recipe has become a holiday tradition for me — everything about it, from the soaking of fruits to the slow baking and festive presentation, makes it truly special. I love that it’s foolproof enough for a busy kitchen but still delivers that rich, nostalgic flavor we all crave at Christmas. I can’t wait for you to try it out and hear how much your family loves it, too. Trust me, once you make this cake, you’ll be reaching for this recipe year after year!