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

Easy Moist Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 747 reviews
  • Author: Villerius
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 20 to 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This easy Christmas Cake is a moist and rich fruit cake that incorporates a medley of dried fruits, nuts, and warm spices. Made without the need for overnight soaking, it delivers a dense, velvety texture full of complex flavors. Perfect for holiday celebrations, it can be enjoyed fresh or weeks later, ideally served with pouring custard or decorated with marzipan, fondant, and sugared cherries for a festive touch.

Ingredients

Scale

Fruits and Nuts

  • 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″)
  • 3/4 cup walnuts (chopped, optional)

Liquids

  • 1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 apple juice (for soaking and flavor)
  • 1/2 cup vegetable oil (or canola, peanut, grapeseed oil)
  • 3 tbsp molasses or golden syrup

Sweeteners and Fats

  • 120g / 8 tbsp unsalted butter (softened, 1 US stick)
  • 1 1/2 cups dark brown sugar (packed)

Dry Ingredients and Spices

  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1 2/3 cups plain flour (all purpose flour)

Eggs

  • 3 large eggs

Decorations & Extras

  • 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 or other fruit dusted with icing sugar
  • Drippy white glaze (as per directions in recipe)

Instructions

  1. Prepare Fruits: Chop the raisins, dried apricots, mixed peel, glace cherries, and dates into specified sizes. Combine these dried fruits in a large mixing bowl.
  2. Mix Liquids: In a separate container, blend the apple juice and/or brandy as per your preference to later add moisture and flavor to the cake batter.
  3. Cream Butter and Sugar: Using a mixer, cream together the softened unsalted butter and dark brown sugar until the mixture is light and fluffy to create a rich base for the cake batter.
  4. Add Oils and Molasses: Stir in the vegetable oil and molasses (or golden syrup), mixing well to combine all the wet ingredients thoroughly for a moist cake texture.
  5. Add Spices and Salt: Incorporate the salt, allspice, cinnamon, and nutmeg into the wet mixture to infuse the cake with warm, aromatic spices.
  6. Incorporate Eggs: Beat the eggs in separately, then gradually add them to the wet mixture, ensuring they are fully combined for a smooth batter.
  7. Combine Dry Ingredients: Sift together plain flour and baking powder. Gradually fold the dry ingredients into the wet mixture to avoid lumps while retaining airiness in the batter.
  8. Add Fruits and Nuts: Fold in the chopped dried fruits and walnuts into the batter evenly, ensuring they are well-distributed throughout the mix.
  9. Prepare Baking Tin: Grease and line your baking tin to prevent sticking. Pour the prepared batter gently into the tin, leveling the surface for even baking.
  10. Bake the Cake: Bake in a preheated oven at 150°C (300°F) for approximately 195 minutes (3 hours and 15 minutes), or until a skewer inserted in the center comes out clean. This slow baking allows the cake to cook through without drying out.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the tin before carefully turning out onto a wire rack.
  12. Decorate the Cake: Roll out the marzipan and cover the cake smoothly. Chill briefly for the marzipan to set. Then roll out the white fondant and cover the marzipan layer. Optionally, dust cherries or other fruit with icing sugar and decorate the top for a festive finish.
  13. Serve: Slice the cake and serve with warm pouring custard or enjoy it plain as a rich, moist fruit cake. Optionally, drizzle some drippy white glaze over slices for added sweetness and moisture.

Notes

  • This Christmas Cake recipe requires no overnight fruit soaking, making it quick and straightforward while maintaining rich fruity flavors.
  • The cake has a dense, velvety texture that is moist enough to be enjoyed plain or with custard.
  • This cake tastes great the day it’s made but also improves in flavor and moisture when stored for weeks.
  • If you prefer, substitute the apple juice with a mix of brandy and juice for a traditional flavor boost.
  • Chopping fruits to the specified sizes helps integrate them evenly and improves texture.
  • Using molasses or golden syrup adds a deep sweetness and richness to the cake.
  • The decorating steps with marzipan and fondant are optional but add a beautiful, traditional presentation perfect for the holidays.

Nutrition

  • Serving Size: 1 serving
  • Calories: 388 kcal
  • Sugar: 37 g
  • Sodium: 127 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 64 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 38 mg

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