Name: Festive Moist Fruit Cake Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 4 h 45 min
Cuisine: British
Ingredients: 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; 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); 500ml / 1 pint pouring custard, homemade or store bought; 250g / 8 oz “ready to roll” marzipan; 250g / 8 oz “ready to roll” white fondant; Cherries dusted with icing sugar; Cherries or other fruit dusted with icing sugar; Drippy white glaze (made as per lemon cake recipe without lemon juice)

Jump to Recipe· 4.6 from 12 reviews

If you’ve ever wanted a holiday treat that truly lives up to its reputation, let me introduce you to my Festive Moist Fruit Cake Recipe. This little slice of heaven is packed with luscious fruits, fragrant spices, and a rich buttery crumb that just melts in your mouth. Honestly, it’s one of those recipes I keep coming back to every year because the cake stays incredibly moist and flavorful—no dry bites here. So stick with me and I’ll walk you through everything you need to make this crowd-pleaser your new holiday classic.

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Why This Recipe Works

Ultra Moist Texture: Soaking the fruit in apple juice or brandy gives the cake that signature moistness, making every bite tender and juicy.
Balanced Fruit Blend: Combining raisins, cherries, apricots, and dates with mixed peel creates a depth of flavor that isn’t overly sweet or citrusy.
Warm Spices: Cinnamon, nutmeg, and allspice bring festive warmth without overpowering the fruit essence.
Simple Yet Delicious: The straightforward method can be mastered by anyone, yet the result feels like an indulgent, show-stopping holiday centerpiece.

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

Each ingredient in this Festive Moist Fruit Cake Recipe plays its part in building incredible flavor and texture. I stick to a mix of dried fruit for natural sweetness and chewiness, balanced with the richness of butter and molasses, plus a pinch of carefully chosen spices for that unmistakable holiday vibe.

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

Raisins: They add natural sweetness and a chewy texture that’s classic in fruit cakes.
Dried Apricots: Their subtle tartness cuts through the richness, adding a pleasant contrast.
Mixed Peel: This sweet, candied orange and lemon peel adds a mild citrus aroma without bitterness.
Glace Cherries: Bright pops of sweetness and color that feel so festive.
Dates: They provide an earthy sweetness and help keep the cake moist.
Apple Juice or Brandy: Used for soaking the fruit, rehydrating it while infusing subtle flavor; apple juice is mild, brandy adds warmth and depth.
Unsalted Butter: Gives richness and tender crumb; important to use softened so it blends well.
Dark Brown Sugar: Adds moisture and a deep molasses flavor that complements the fruit beautifully.
Vegetable Oil: Helps maintain a moist crumb; you can substitute oils like canola or grapeseed if preferred.
Molasses or Golden Syrup: Enhances cake color and adds complexity to sweetness.
Spices (Allspice, Cinnamon, Nutmeg): Create that cozy, aromatic profile that’s perfect for festive occasions.
Eggs: Provide structure and bind everything together.
Baking Powder: Gives a gentle lift to keep the cake from becoming too dense.
Plain Flour: The base of your cake batter, blending all ingredients seamlessly.
Walnuts (optional): Add a nice crunch and nutty flavor if you want some texture contrast.

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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

I love how flexible this Festive Moist Fruit Cake Recipe is—you can tailor it to your taste, whether you want it boozier or keep it mild for the kids. I usually make two versions: one traditional with a splash of brandy and one alcohol-free just by swapping that for apple juice. It’s all about what works best for your family and guests.

Alcohol Variation: Experiment with brandy if you want a richer flavor, or skip it for a kid-friendly version; trust me, the apple juice soak keeps the fruit juicy and delicious.
Nuts Swap: Walnuts are my go-to, but pecans or almonds work beautifully if you want a different crunch.
Fruit Adjustment: Feel free to add chopped dried figs or cranberries for a personal twist—just keep the total fruit weight consistent.
Sweetener Choice: I’ve tried both molasses and golden syrup and interchange them; both add amazing depth, so use what you have on hand.

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

Step 1: Soak the Fruit to Perfection

Start by placing all your dried fruits into a large microwave-safe bowl. Pour over your apple juice or brandy mix, then pop it in the microwave on high for about 1 ½ minutes until it’s nice and hot. Stir everything well so the fruit is fully coated, then cover and let it soak for at least an hour. This step is key because it plumps up your fruits, ensuring your cake stays super moist and bursting with flavor. I even do this the night before sometimes for deeper soaking.

Step 2: Cream Butter and Sugar

While the fruit soaks, preheat your oven to 160°C (320°F) and grease and line an 8 to 9-inch cake pan. Then, using an electric mixer, beat your softened butter and dark brown sugar together until creamy and smooth. This usually takes about a minute. It’s super important to get this texture right because it helps trap air, making your cake light despite being dense and rich.

Step 3: Mix in Oil, Molasses, Spices, and Eggs

Next, add your vegetable oil and molasses (or golden syrup) to the creamed butter and sugar. Beat until everything is evenly combined. Then add salt, cinnamon, allspice, nutmeg, and baking powder to the mix—these spices fill the kitchen with the nostalgic smell of Christmas! Finally, add the eggs one at a time, beating briefly after each to just incorporate; overmixing here can make your cake dense, so a gentle hand is best.

Step 4: Fold in the Flour, Fruit, and Nuts

Stir in the plain flour slowly until mostly combined, then gently fold in the soaked fruit with all its juices and the chopped walnuts (if you’re using them). This is where the magic happens—don’t rush, and make sure your fruit is well distributed throughout the batter for every delicious bite.

Step 5: Bake and Wait Patiently

Pour the batter into your prepared pan, cover it tightly with foil to prevent excessive browning, and pop it into the oven. Bake for 2 ½ hours covered, then remove the foil and bake for another 30 to 45 minutes. The cake’s done when a skewer inserted in the center comes out clean. I suggest checking at 30 minutes to avoid overbaking. Once out, let the cake cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Trust me, it’s worth the wait!

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Tips from My Kitchen

Use a Microplane for Peeling: When chopping mixed peel, I like using a microplane to gently break down pieces so you avoid bitter big chunks.
Don’t Skimp on Soaking Time: Giving the fruit enough time to soak really pays off with moisture and flavor infusion.
Cover Tightly with Foil: This prevents the top from browning too quickly and ensures the cake cooks evenly throughout.
Let the Cake Rest: Allow the cake to cool completely before slicing so it firms up and slices cleanly without crumbling.

How to Serve Festive Moist Fruit Cake Recipe

Festive Moist Fruit Cake, holiday fruit cake, moist fruit cake recipe, Christmas cake, festive dessert - 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 personally adore serving this cake with a simple dusting of icing sugar and a handful of extra glace cherries on top—that pop of color makes it instantly festive. For a fancy touch, you can try the traditional white marzipan and fondant layers, which give you that classic Christmas cake look (and taste!). If you’re feeling creative, a drippy white glaze adds a lovely sweet finish without much fuss.

Side Dishes

One of my favorite ways to enjoy this cake is with a generous pour of warm custard. It softens every bite and rounds out the rich fruitiness beautifully. Hot tea or coffee on the side is a must-have to balance the sweetness, especially when you’re serving it after a big holiday meal.

Creative Ways to Present

For special occasions, I’ve wrapped the cake with a festive ribbon and served it on a wooden board surrounded by sprigs of holly and cinnamon sticks. It looks stunning and makes your table instantly feel cozy and inviting. Another fun idea is to cut the cake into small rectangles and serve them on skewers with a cherry on top for easy party bites.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake airtight in the fridge, wrapped tightly in cling film or stored in a sealed container. It actually tastes even better after a couple of days as the flavors continue to meld. The moist texture holds up well for about a month when refrigerated, so there’s no rush to eat it all at once.

Freezing

Freezing is a lifesaver during the holidays! I slice the cake into portions, wrap each piece well in foil and then place them in a freezer bag. When stored this way, the cake keeps for up to a year, and the texture and flavor are surprisingly well preserved once you thaw it slowly in the fridge overnight.

Reheating

To refresh leftover slices, just warm them gently in the microwave for 15–20 seconds or pop them in a low oven (about 150°C/300°F) wrapped in foil for 10 minutes. Serve with warm custard, and you’ll be amazed at how fresh and comforting it tastes.

FAQs

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

Absolutely! Using apple juice instead of brandy in the soaking liquid works wonderfully and keeps the cake moist and flavorful. This is a great option if you want a kid-friendly or alcohol-free version that still tastes amazing.
How far in advance can I make the fruit cake?

This cake actually benefits from resting for a day or two after baking, allowing the flavors to deepen. You can make it up to a week ahead and store it wrapped tightly in the fridge. Just bring it to room temperature before serving for best results.
Do I have to use walnuts in the cake?

Nope! Walnuts are optional. If you or your guests don’t love nuts, you can leave them out without compromising the moist texture or flavor of the cake.
What’s the best way to decorate this festive cake?

The traditional way is with a layer of marzipan followed by a layer of white fondant, which gives a beautiful smooth finish. For a simpler approach, dust the cake with icing sugar and top with fresh or glace cherries. Either way, it looks stunning and tastes delightful!

Final Thoughts

This Festive Moist Fruit Cake Recipe is one of those treasures I love sharing because it brings both nostalgia and pure holiday joy to the table. Whether you’re a seasoned baker or giving fruit cake a try for the first time, following these tips and steps will give you an outstanding, moist, and richly flavored cake everyone will rave about. So, grab your mixing bowl, soak those fruits, and treat yourself and your loved ones this season — I promise it’s worth every delicious bite!