Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Taylor
  • 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

Description

This Christmas Cake is an easy, moist fruit cake packed with a luscious combination of soaked dried fruits, warm spices, and rich flavors. Perfect for the holiday season, it can be enjoyed plain or beautifully decorated with marzipan and fondant for a traditional festive presentation. Serve with pouring custard for a classic treat.

Ingredients

Scale

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 apple 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
  • Drippy white glaze (make a plain sweet white glaze without lemon juice)

Instructions

  1. Prepare Fast Soaked Fruit: Place dried fruit and juice or brandy in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot. Stir to coat all fruit in liquid, then cover and set aside for 1 hour to plump up, soak, and cool.
  2. Preheat Oven and Prepare Pan: Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm / 8–9″ round cake pan with baking paper, at least 7 cm / 2.75″ tall.
  3. Mix Butter and Sugar: Using an electric beater, beat softened butter and dark brown sugar until smooth and creamy, about 1 minute on medium speed.
  4. Add Oil and Molasses: Beat in vegetable oil and molasses (or golden syrup) until well combined.
  5. Add Spices and Baking Powder: Add salt, all spice, cinnamon, nutmeg, and baking powder; continue beating until fully incorporated.
  6. Add Eggs: Add eggs one at a time, beating after each addition until just incorporated.
  7. Fold in Flour: Stir in the plain flour until mostly incorporated.
  8. Add Fruit and Nuts: Gently stir in the soaked fruit mixture including all the extra liquid, and chopped walnuts if using, ensuring even distribution.
  9. Bake the Cake: Pour batter into prepared cake pan. Cover with foil and bake for 2 1/2 hours. Remove foil and bake an additional 30 to 45 minutes, or until a skewer inserted into the center comes out clean. Check at 30 minutes to avoid overbaking.
  10. Cool the Cake: Remove cake from oven and let cool in the pan for 20 minutes. Then transfer to a cooling rack and cool completely before serving or decorating.
  11. Decorate (Optional): For traditional decoration, roll out marzipan dusted with icing sugar, cover cake smoothly, then cover with rolled fondant. Optionally, create quilted pattern by pressing lines and silver balls onto fondant. Top with icing sugar-dusted cherries. Alternatively, dust plain cake with icing sugar and fresh fruit, or glaze with a white drizzle.
  12. Serve: Slice cake into thin wedges or strips approximately 2 cm wide. Serve plain or with warm pouring custard for a classic festive presentation.

Notes

  • Dried fruit can be any variety totaling 855g / 30 oz; finely chopping yields more moist cake.
  • Use apple juice for a neutral flavor, or substitute with brandy plus juice for a traditional touch.
  • Dark brown sugar adds richer color and flavor; light brown sugar is a suitable substitute with lighter color.
  • Molasses or golden syrup adds depth of flavor; interchange as preferred.
  • Enhance store-bought custard by stirring in vanilla bean paste for a luxurious flavor.
  • Cake stores well in an airtight container in the fridge for 2-3 months, or can be frozen for up to a year.
  • Due to density and richness, this cake serves 20 to 25 people when sliced thinly.
  • Marzipan layer smooths surface for fondant but may crack; fixes easily with wet knife and fondant patches.
  • Using a cake turntable aids in smoother decorating and better finishing.

Nutrition

  • Serving Size: 1 slice (approx. 80g)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

Find it online: https://skilletjoy.com/moist-christmas-fruit-cake-recipe/