There’s something truly magical about a homemade fruit cake at Christmas, isn’t there? This Easy Moist Christmas Fruit Cake Recipe captures that festive spirit perfectly — it’s rich, packed with juicy fruits, and stays unbelievably moist, making every bite a comforting holiday hug.

A round cake with two layers is shown, covered in white fondant decorated in a quilted pattern with small silver balls where the lines meet. The top layer is smooth white fondant with a group of dark red cherries piled in the center, each with green stems. One large slice is taken out, revealing a dense dark brown inner cake filled with small bits of orange and brown. The cake is on a round wooden board placed on a soft gray fabric over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Moist Christmas Fruit Cake Recipe
Top Tip
How to Serve Easy Moist Christmas Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Moist Christmas Fruit Cake Recipe

Why You'll Love This Recipe

When I first tried this recipe, I was amazed by how effortlessly it bakes into the most tender, flavorful Christmas cake with that classic festive richness. It’s simple enough to make without fuss, yet feels special and indulgent — perfect for sharing with family and friends.

Soaked Fruit Magic: Using fast-soaked dried fruits infuses the cake with juicy, tender bursts of flavor, keeping it moist and rich.
Perfectly Balanced Spices: Cinnamon, allspice, and nutmeg lend warm holiday notes without overpowering the fruity goodness.
Moisture Boosters: The combination of butter, oil, molasses, and even apple juice or brandy creates a delectably soft crumb that keeps the cake fresh for days.
Flexible & Festive: Whether you decorate traditionally with marzipan and fondant or keep it simple with fresh cherries and icing sugar, this cake adapts to your holiday vibe.

Ingredients & Why They Work

This cake’s ingredients come together like a finely tuned orchestra — each one playing a role in delivering that iconic fruit cake texture and flavor. Selecting good-quality dried fruit and balancing spices are key to success here.

Flat lay of a small pile of golden raisins, a handful of chopped dried apricots, some diced mixed peel, chopped bright red glace cherries, diced dark dates, a few whole uncracked brown eggs with clean shells, a stick of soft unsalted butter, a small mound of dark brown sugar, a small white bowl of clear vegetable oil, a small white bowl of dark molasses, a small heap of whole walnuts, a small white bowl filled with amber apple juice, a small white bowl of plain white flour, a small white bowl of warm golden custard, and a small mound of smooth pale marzipan, placed 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

Raisins and Dates: These provide natural sweetness and a soft chew that complements the cake’s dense crumb.
Dried Apricots and Glace Cherries: Chopped diced fruit adds bursts of color and varying flavor to keep each bite interesting.
Mixed Peel: Brings subtle citrus aroma and sweetness, balancing richer fruit notes — just chop finely to avoid overpowering bites.
Apple Juice or Brandy: Moistens and flavors the fruit, plumping it up; the alcohol adds depth but isn’t essential.
Butter and Vegetable Oil: The butter lends creaminess and richness, while the oil keeps the cake tender and moist over time.
Dark Brown Sugar: Adds a deep caramel flavor and that classic dark color to the cake.
Molasses or Golden Syrup: Both enhance richness and moisture, so don’t skip this sweet hidden hero.
Warm Spices (Cinnamon, Allspice, Nutmeg): Essential for that cozy Christmas vibe without overwhelming the fruit flavors.
Plain Flour and Baking Powder: Provides structure with a light lift while keeping the cake dense and moist.
Walnuts (Optional): For added crunch and flavor contrast — I love tossing in walnuts for texture, but you can leave them out if you prefer.

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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.

Make It Your Way

One of the best things about this Easy Moist Christmas Fruit Cake Recipe is how adaptable it is. Over the years, I’ve played around with different fruits, alcohol choices, and toppings to make it truly mine — and you can, too!

Variation with Brandy: I usually skip the alcohol to keep it family-friendly, but when I do add brandy, it gives that classic boozy warmth that infuses the cake beautifully.
Fruit Mix: Feel free to swap in your favorite dried fruits — cranberries, figs, or even some chopped dates work well. Just keep the total weight similar.
Nut-Free: Skip the walnuts if you have nut allergies, or substitute with toasted seeds like pumpkin or sunflower for crunch.
Gluten-Free: With some gluten-free flour blends and a bit of tweaking, this recipe can be adapted — just keep an eye on texture as fruit cakes are quite dense.

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

A rich, dark brown carrot cake with visible bits of orange and nuts is on a white plate. The cake has two thick layers wrapped in white baking paper. A light cream sauce is being poured over the top, slowly flowing down the sides. Bright red cherries with green stems are placed around and on top of the cake. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Plump Up the Fruit

I start by soaking the dried fruit in apple juice or a mix of brandy and juice. Using the microwave for about 1½ minutes warms the fruit and helps it absorb the liquid quickly. Leaving it to cool and soak for an hour makes the fruit juicy and tender without the wait of an overnight soak — a total game changer!

Step 2: Cream Butter, Sugar, And Add Flavors

Next, I beat softened unsalted butter with dark brown sugar until the mixture is silky smooth. Adding vegetable oil and molasses keeps the cake moist and adds that deep, rich color and flavor I love. This is also when I mix in the warming spices — the aroma this releases is just heavenly.

Step 3: Bring in the Eggs and Flour

Carefully beating in the eggs one at a time ensures good structure without deflating the mix. Then I gently fold in the flour and baking powder until just combined — no overmixing here, a light hand keeps the crumb tender.

Step 4: Stir in Soaked Fruit and Nuts

This part is my favorite — folding the plumped fruit with all its soaking liquid plus chopped walnuts (if using) into the batter. You want every bit of that juicy goodness in your cake.

Step 5: Bake Low and Slow

I pour the batter into a lined 8 or 9-inch cake pan, cover it tightly with foil, and bake at a low temperature (around 320°F / 160°C) for about 2 ½ hours. This slow bake is key for even cooking without drying out. After removing the foil, another 30 to 45 minutes of baking finishes it nicely — the skewer test should come out clean, no wet batter clinging to it.

Step 6: Cool and Enjoy

Let the cake rest in the pan for about 20 minutes before moving it to a rack to cool completely. This gives it a chance to firm up and makes it easier to slice. I love how moist and aromatic it turns out — you almost don’t need anything else!

Top Tip

From my experience many times making this recipe, a few tips go a long way in ensuring your fruit cake comes out perfectly every time.

Even Fruit Chopping: Take the time to chop your dried fruit to consistent, small sizes — this helps the cake stay moist and ensures every slice has a balance of flavors.
Don’t Skip the Soak: Soaking not only plumps the fruit but infuses the whole cake with moisture and flavor, making it far superior to throwing dry fruit straight in.
Low & Slow Baking: This method cooks the dense batter gently, avoiding dryness and helping develop that tender crumb.
Foil Covering: Wrapping the cake loosely in foil during most of the bake traps steam for moisture retention. Just remove for the last part to let the top brown gently.

How to Serve Easy Moist Christmas Fruit Cake Recipe

Christmas fruit cake - Serving Suggestion

Garnishes

I love keeping it simple with a dusting of icing sugar and fresh cherries — it’s elegant and lets the cake shine. For a showstopper, I roll it in marzipan and white fondant, then finish with silver balls and more cherries dusted in sugar for that classic Christmas look.

Side Dishes

Serving this cake with warm pouring custard is my all-time favorite — it’s like a creamy hug with every bite. You can also pair it with whipped cream or a scoop of vanilla ice cream for a festive dessert platter.

Creative Ways to Present

For our family Christmas, I’ve flipped the cake upside down to create a flat surface and drizzled a simple white glaze over it. Wrapping a ribbon around the cake adds a festive touch without fuss. If you’re hosting, placing it on a cake stand with holly sprigs makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover fruit cake in an airtight container in the fridge — it keeps wonderfully for up to a month without losing moisture or flavor. Just let it come to room temperature before serving so the flavors open up again.

Freezing

Freezing this cake works beautifully. I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They thaw quickly on the counter, and the texture stays surprisingly fresh — almost like it was just baked!

Reheating

If you want to warm a slice, I lightly heat it in a low oven (about 300°F / 150°C) for 10–15 minutes wrapped in foil to retain moisture. It revives the softness and aroma, especially when served with warm custard.

Frequently Asked Questions:

Can I make this fruit cake without alcohol?

Absolutely! The recipe works just as well with apple juice or another fruit juice instead of brandy. It still turns out moist and delicious, and it’s perfect for sharing with everyone including kids and those avoiding alcohol.

How far in advance can I make this Christmas fruit cake?

You can bake this cake up to a month ahead and keep it refrigerated in an airtight container. The flavors often improve as it rests. You can also freeze slices for longer storage.

Do I need to soak the fruit overnight?

Nope! This recipe uses a fast soak method in the microwave and about an hour to plump up the fruit. It saves time but still gives juicy, tender fruit throughout the cake.

What’s the best way to decorate the cake?

Traditional decoration involves marzipan and white fondant, which gives a smooth, festive finish. For an easier touch, dust with icing sugar and fresh cherries, or drizzle a simple white glaze for a modern look.

Final Thoughts

This Easy Moist Christmas Fruit Cake Recipe is one I return to year after year because it’s dependable, luscious, and truly embodies the heart of the holidays. I love how it brings everyone around the table and sparks that warm festive feeling. Trust me, once you bake this, you’ll keep coming back — and your friends and family will keep asking for more. So, grab your mixing bowl, soak that glorious fruit, and enjoy the simple pleasure of baking a cake that feels like Christmas in every bite.