If you’re like me and love the warm, cozy feeling that a rich, flavorful fruit cake brings to Christmas, you’re in for a treat. This Easy Moist Christmas Fruit Cake Recipe is exactly what you need to impress family and friends without the fuss. Trust me, once you try this recipe, you’ll see why it’s a staple for the holidays in my kitchen—it’s deliciously moist, packed with festive fruit, and simple to make.

🧡

Why This Recipe Works

Quick Fruit Soak: Using a fast microwave soak plumps the fruit beautifully without days of waiting.
Balanced Spices: Cinnamon, nutmeg, and allspice give warmth without overpowering the fruit flavors.
Moisture Magic: The combination of butter, oil, and molasses creates a super moist cake that stays fresh for days.
Versatile Serving Options: Whether you eat it plain or glam it up with marzipan and fondant, this cake shines every way.

Easy Moist Christmas Fruit Cake, Christmas fruit cake recipe, moist fruit cake, holiday fruit cake, quick festive 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

This Easy Moist Christmas Fruit Cake Recipe combines classic dried fruits with a few secret touches to keep things moist and flavorful. Using a mix of oil and butter ensures the texture is tender but not greasy, and the mix of spices adds that special holiday *oomph*. When shopping, look for good-quality dried fruits and fresh spices to get the best taste.

Easy Moist Christmas Fruit Cake, Christmas fruit cake recipe, moist fruit cake, holiday fruit cake, quick festive 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 mix: Raisins, apricots, cherries, dates, and mixed peel create a rich variety of sweet and tangy flavors.
Apple juice or brandy: Adds moisture and helps plump the fruit—choose apple juice for a family-friendly cake or brandy for a traditional kick.
Unsalted butter: Brings creaminess and richness without adding saltiness that could interfere with sweetness.
Dark brown sugar: Gives a deep, caramel-like sweetness and beautiful color to the cake.
Vegetable oil: Keeps the cake moist and tender, complementing the butter.
Molasses or golden syrup: Adds depth to the flavor and helps with that luscious moisture.
Warm spices: Cinnamon, nutmeg, and allspice provide that quintessential Christmas vibe without being overpowering.
Eggs: Bind everything together and add structure.
Flour and baking powder: Make sure your cake rises just enough—don’t skip the baking powder despite the dense fruits!
Walnuts (optional): For a bit of crunch and extra nuttiness if you’re into that texture.

📝

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

One of my favorite things about this Easy Moist Christmas Fruit Cake Recipe is how flexible it is. Whether you prefer it boozy or completely alcohol-free, loaded with nuts or just plain fruit, you can customize it without losing its signature moistness.

Try Different Spirits: I once swapped brandy for dark rum and loved the subtle tropical note it added. If kids are around, just use all apple juice, which still tastes amazing.
Nut-Free Option: Simply leave out the walnuts if you’re serving someone with allergies—still rich and moist!
More Citrus Zing: If you like your cake a little brighter, add finely grated orange or lemon zest along with the dried peel.
Make it Gluten-Free: Use your favorite gluten-free flour blend instead of plain flour; just be sure it’s suitable for baking dense cakes.

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

Step 1: Soak the Fruit Quickly & Effectively

I love that this recipe uses a fast microwave soak for the fruit, so there’s no waiting days to get plump, juicy bites. Just pop the dried fruit and apple juice or brandy into a microwave-safe bowl, heat for about a minute and a half, stir well, then cover and let it rest for an hour. The fruit absorbs all that goodness and softens up without you having to plan way ahead.

Step 2: Cream Butter and Sugar, Then Add the Liquids

Using an electric mixer, I beat the softened butter and dark brown sugar together until it’s smooth and creamy—about a minute on a medium speed. Then, I pour in the oil and molasses and continue beating until everything combines perfectly. The molasses adds an irresistible depth of flavor and makes the cake so moist.

Step 3: Spice It Up and Build the Batter

Next, I add salt and the trio of warm spices—cinnamon, nutmeg, allspice—plus the baking powder, beating everything until smoothly incorporated. Then the eggs go in, one at a time, mixed in gently so the batter stays light. Stir in the flour gradually, and finally fold in the soaked fruit along with all that lovely soaking liquid and the chopped walnuts if you’re using them.

Step 4: Bake Low and Slow for Perfect Moistness

Pour the batter into a lined and greased 8-9 inch round cake pan, cover it with foil, and bake it at a low 320°F (160°C) for about 2 1/2 hours. Removing the foil halfway through helps the top develop a subtle crust while keeping the inside moist. Then I bake it uncovered for another 30 to 45 minutes, testing with a skewer to make sure no wet batter remains. Patience here is key—don’t rush, because that slow bake is what creates the gorgeously dense texture.

Step 5: Cool Before Serving or Decorating

Once out of the oven, I let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. This step helps the cake set and makes cutting neater. You can enjoy it as-is or go the extra mile by decorating with marzipan and fondant for that classic festive look.

💡

Pro Tips for Making Easy Moist Christmas Fruit Cake Recipe

Use a Digital Timer: Keep track of your long bake times carefully; it’s easy to forget how long your cake’s been in the oven.
Don’t Skip the Fruit Soak: That soaking liquid really contributes to the cake’s moist crumb—practice patience here.
Loosely Cover with Foil: This prevents browning too soon but lets steam keep the cake moist.
Cool Fully Before Decorating: Warm cake will cause fondant to melt and marzipan to crack, so wait until completely cool.

How to Serve Easy Moist Christmas Fruit Cake Recipe

Easy Moist Christmas Fruit Cake, Christmas fruit cake recipe, moist fruit cake, holiday fruit cake, quick festive 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 love topping this cake with fresh cherries dusted lightly with icing sugar for a classic, elegant look. If I’m feeling fancy, I decorate it with marzipan and white fondant, adding little silver balls on the quilting pattern for that holiday sparkle. The fresh fruit dusting adds a pretty rustic charm and keeps it simple.

Side Dishes

Pouring custard is my go-to accompaniment, warm and silky, it melts perfectly on slices of the dense cake. Sometimes I serve it with whipped cream or a scoop of vanilla ice cream for extra indulgence. If you fancy something lighter, a cup of spiced tea pairs beautifully too.

Creative Ways to Present

For holiday gatherings, I’ve wrapped the cake with a wide satin ribbon and topped it with a sprig of holly or a dusting of edible gold glitter for that wow factor. You could also slice it into bite-sized rectangles and serve on a festive platter with some nuts and dried fruit scattered around. Makes for an inviting dessert table centerpiece!

Make Ahead and Storage

Storing Leftovers

Because this cake is so moist, I always store leftovers in an airtight container in the fridge; that keeps it fresh for about a month. Just bring slices back to room temperature before serving to reawaken all those rich flavors.

Freezing

If you want to make the cake way ahead, it freezes beautifully. I wrap it tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to enjoy, thaw overnight in the fridge. The texture stays wonderfully moist, and it’s like freshly baked.

Reheating

Leftover slices warm up nicely in a low oven for 10-15 minutes wrapped loosely in foil. This refreshes the cake without drying it out. You can also microwave a slice for 20-30 seconds, but watch carefully so it doesn’t get rubbery.

FAQs

Can I make this Easy Moist Christmas Fruit Cake Recipe without alcohol?

Absolutely! You can simply swap out the brandy for apple juice or any mild fruit juice. The cake still turns out incredibly moist and flavorful, making it perfect for all ages.
How far in advance can I make this fruit cake?

This cake actually tastes better after a day or two, so you can make it up to a week ahead. It also freezes well, so you can prepare it a month or two in advance if you need to.
What’s the best way to decorate this fruit cake?

For a traditional look, cover the cooled cake with a layer of marzipan followed by white fondant. You can decorate with icing sugar-dusted cherries and silver balls for a festive touch. If you prefer easy, just dust fresh fruit and icing sugar on top.
How do I ensure my cake stays moist?

Make sure not to skip soaking the fruit with the juice or brandy, and bake the cake covered with foil for most of the time. Also, using a mix of butter and oil in the batter helps maintain moisture throughout.

Final Thoughts

This Easy Moist Christmas Fruit Cake Recipe is truly my go-to for the holidays. It’s comforting, festive, and reliably delicious each time I make it. I hope you’ll give it a try—you can enjoy the process as much as the results, whether you’re baking for a crowd or just treating yourself. Curl up with a warm slice and a cup of tea, and let this cake bring a little extra joy to your celebrations.