Christmas Cake – moist, easy fruit cake

Christmas Cake is a festive essential, and this version delivers everything you want: it’s deeply flavorful, soft and moist without being heavy, and simple enough to whip up in a day—no overnight fruit soaking required. Whether you’re baking for the holiday table, giving edible gifts, or prepping for a cozy December dessert stash, this easy fruit cake recipe checks every box. Full of tender dried fruit, warming spices, and rich, caramel notes, it’s the only Christmas cake you’ll need this season.

Why You’ll Love This Christmas Cake

• No overnight soaking – ready the same day
• Ultra-moist and rich thanks to oil, butter, and molasses
• Customizable – add your favorite dried fruits or nuts
• Freezer-friendly for months of holiday enjoyment
• Elegant enough plain, but easy to decorate for a wow factor

Ingredients

For the Soaked Fruit (total 855g/30 oz)

• 300g raisins
• 150g dried apricots, chopped
• 75g mixed peel, finely diced
• 150g glacé cherries, chopped
• 180g dates, diced
• 1 cup + 2 tbsp apple juice (or use ⅔ cup juice + ⅓ cup brandy for a boozy version)

For the Cake Batter

• 120g (8 tbsp) unsalted butter, softened
• 1½ cups dark brown sugar, packed
• ½ cup vegetable oil
• 3 tbsp molasses (or golden syrup)
• ½ tsp salt
• ½ tsp each allspice, cinnamon, nutmeg
• 3 large eggs
• ½ tsp baking powder
• 1⅔ cups plain flour (all-purpose)
• ¾ cup walnuts, chopped (optional)

Optional Decorations

• 250g ready-to-roll marzipan
• 250g white fondant
• Glacé cherries, icing sugar, ribbon, or drippy glaze (see below)

Instructions

1. Soak the Fruit Quickly

Place dried fruit and juice (or juice + brandy) in a large microwave-safe bowl. Microwave on high for 1½ minutes, stir, then cover and let soak for 1 hour.

2. Prepare the Cake Batter

• Preheat oven to 160°C (320°F). Grease and line an 8–9 inch round cake pan (at least 2.75″ deep).
• Using an electric mixer, beat butter and sugar until creamy (about 1 minute).
• Add oil and molasses. Mix to combine.
• Beat in salt, spices, and baking powder.
• Add eggs one at a time, mixing until just incorporated.
• Stir in flour until almost combined.
• Fold in the soaked fruit (with all soaking liquid) and walnuts.

3. Bake the Cake

• Pour batter into prepared pan. Cover with foil.
• Bake for 2½ hours. Remove foil, then bake 30–45 minutes more until a skewer inserted in the center comes out clean.
• Cool in the pan for 20 minutes, then transfer to a rack to cool completely.

Recipe Details

this recipe

• Prep Time: 20 minutes (+1 hour soaking)
• Cook Time: 3–3.25 hours
• Total Time: ~4.5 hours
• Servings: 20–25 slices

Nutrition Facts (per slice, est.)

• Calories: 388
• Fat: 15g
• Carbs: 64g
• Sugar: 37g
• Protein: 4g
• Fiber: 3g

Decorating Ideas

• Traditional White: Cover with marzipan and fondant, then decorate with silver dragées or cherries.
• Drippy Glaze: Use a simple white icing glaze (omit lemon juice) and let it drip over the edges.
• Rustic & Simple: Just dust with icing sugar and pile on some fresh cherries or cranberries.

Tips & Variations

• Make it boozy: Swap ⅓ of the apple juice for brandy or rum.
• Use your favorite fruits: Prunes, cranberries, figs, or pineapple all work.
• Nut-free? Skip the walnuts or replace with extra fruit.
• Store it right: Keeps 1 month in the fridge, or 12 months in the freezer (well-wrapped).
• Gifting tip: Bake in mini loaf pans, wrap in parchment and festive twine!

Christmas Cake – Moist, Easy Fruit Cake

This deeply spiced, ultra-moist fruit cake is packed with soaked dried fruit and ready in a day—no overnight prep required. Ideal for Christmas gifting or entertaining.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 19

Course: Dessert

Cuisine: British

Calories: 388

Ingredients Equipment Method Notes

Ingredients

  

• #### Soaked Fruit 855g total
• – 300g raisins
• – 150g dried apricots chopped
• – 75g mixed peel diced
• – 150g glacé cherries chopped
• – 180g dates diced
• – 1 cup + 2 tbsp apple juice or ⅔ cup juice + ⅓ cup brandy
• #### Cake Batter
• – 120g unsalted butter softened
• – 1½ cups dark brown sugar
• – ½ cup vegetable oil
• – 3 tbsp molasses or golden syrup
• – ½ tsp salt
• – ½ tsp allspice
• – ½ tsp cinnamon
• – ½ tsp nutmeg
• – 3 large eggs
• – ½ tsp baking powder
• – 1⅔ cups plain flour
• – ¾ cup chopped walnuts optional

Equipment

• – 8–9″ deep round cake tin
• Mixing bowls
• Electric mixer
• Microwave-safe bowl

Method

 

1. Microwave dried fruit + juice/brandy for 1½ min. Let soak 1 hour.
2. Preheat oven to 160°C (320°F). Line an 8–9″ round cake pan.
3. Beat butter + sugar until creamy. Add oil and molasses.
4. Beat in salt, spices, baking powder.
5. Add eggs one at a time, mix well.
6. Stir in flour, then soaked fruit (and liquid) and nuts.
7. Pour into pan, cover with foil. Bake 2.5 hours.
8. Remove foil, bake 30–45 min more until skewer comes out clean.
9. Cool completely before decorating or serving.

Notes

– Use orange juice for stronger citrus flavor.
– Omit nuts for a nut-free version.
– Decorate with fondant, cherries, or just a dusting of icing sugar.
– Store in fridge 1 month, or freeze for 12 months.

FAQs

Can I use store-bought mixed dried fruit?
Yes, just ensure it totals 855g. Chopping your own yields a moister result, but either works.

Does it taste good without alcohol?
Absolutely! This version is just as flavorful without booze — perfect for all ages.

When should I decorate the cake?
Once it’s completely cool. If using fondant, let the cake rest for a day or two to firm up first.

Conclusion

This Christmas Cake has everything going for it: bold flavor, incredible texture, and a shortcut soaking method that makes it accessible for any holiday baker. Whether served plain with coffee or dressed up with fondant and ribbon, it’s a show-stopping centerpiece that tastes even better with time. Make it ahead, wrap it up, and get ready for the compliments!