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

Festive Moist Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

This easy moist Christmas fruit cake features a rich blend of soaked dried fruits, warm spices, and a tender crumb. Perfectly paired with custard or adorned with traditional marzipan and fondant decoration, it’s a festive classic that is deeply flavorful and delightfully dense.

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 (made as per lemon cake recipe 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 the liquid, cover, then set aside for 1 hour to soak and cool.
  2. Preheat 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, about 7 cm / 2.75″ tall.
  3. Mix cake batter: Using an electric beater, beat softened butter and dark brown sugar until smooth and creamy, about 1 minute on medium speed. Add vegetable oil and molasses, beating until combined. Add salt, all spice, cinnamon, nutmeg, and baking powder; beat until incorporated.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is just incorporated before adding the next.
  5. Combine flour and fruit: Stir in plain flour until mostly incorporated. Then fold in the soaked fruit mixture including all the soaking liquid and chopped walnuts if using.
  6. Bake the cake: Pour batter into the prepared cake pan. Cover the pan with foil and bake in the oven for 2 1/2 hours. Remove the foil and continue baking for another 45 minutes or until a skewer inserted into the center comes out clean without batter.
  7. Cool the cake: Remove from the oven and let cool in the pan for 20 minutes. Then transfer to a cooling rack to cool completely before serving.
  8. Serving suggestions: The cake is moist and can be eaten plain, but is traditionally served with pouring custard. For cutting, slice into thin wedges or rectangles about 2 cm / 0.75″ thick.
  9. Decorate (optional): For traditional decoration, roll out marzipan dusted with icing sugar and cover the cooled cake, smoothing pleats. Then roll out fondant and cover the cake similarly. Create a quilted pattern on the sides by pressing with a blunt edge at 45-degree angles and adding silver balls at intersections. Top with cherries dusted with icing sugar.
  10. Alternative decoration: Top the plain cake with fresh cherries or other fruit dusted with icing sugar or drizzle with a white glaze for a simple finish.

Notes

  • Dried fruit mix can be varied to your taste, totaling approximately 855g / 30 oz. Finely chopping the fruit improves moistness, but pre-chopped fruit can be used.
  • Apple juice is preferred for its neutral flavor in soaking fruit, but other mild juices or brandy can be used depending on preference.
  • Dark brown sugar enriches color and flavor; regular brown sugar can substitute for a lighter color.
  • Molasses or golden syrup contributes to rich flavor; you can interchange based on availability.
  • Homemade pouring custard is richer and more luxurious than store-bought, but vanilla bean paste added to store custard enhances flavor.
  • Storage: keep in an airtight container in the fridge for 2–3 months or freeze for up to a year without alcohol. Cake improves flavor over time.
  • Because the cake is rich and dense, cut thin slices to yield 20–25 servings.
  • For marzipan and fondant decorating, use icing sugar to dust work surfaces to prevent sticking. Marzipan helps smooth surface; fondant creates the final decorative look.
  • Any cracks or rough patches in fondant can be smoothed with a wet knife or patching with fondant pieces.
  • When using brandy in soaking liquid, use 1/3 cup brandy plus 2/3 cup plus 2 tbsp juice to maintain correct liquid amount.

Nutrition

  • Serving Size: 1 slice (about 80g)
  • Calories: 320 kcal
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 80 mg

Find it online: https://lemonoven.com/festive-moist-fruit-cake-recipe/