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.
Equipment
- - 8–9" deep round cake tin
- Mixing bowls
- Electric mixer
- Microwave-safe bowl
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
Instructions
- Microwave dried fruit + juice/brandy for 1½ min. Let soak 1 hour.
- Preheat oven to 160°C (320°F). Line an 8–9" round cake pan.
- Beat butter + sugar until creamy. Add oil and molasses.
- Beat in salt, spices, baking powder.
- Add eggs one at a time, mix well.
- Stir in flour, then soaked fruit (and liquid) and nuts.
- Pour into pan, cover with foil. Bake 2.5 hours.
- Remove foil, bake 30–45 min more until skewer comes out clean.
- 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.
- 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.