Name: Quick Moist Christmas Fruit Cake Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: British
Ingredients: 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″; 1 cup + 2 tbsp apple juice OR 1/3 cup brandy + 2/3 cup + 2 tbsp juice; 120g / 8 tbsp unsalted butter, softened (1 US stick); 1 1/2 cups dark brown sugar, packed; 1/2 cup vegetable oil (or canola, peanut, grapeseed); 3 tbsp molasses or golden syrup; 1/2 tsp salt; 1/2 tsp all spice; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 3 large eggs; 1/2 tsp baking powder; 1 2/3 cups plain flour (all purpose flour); 3/4 cup walnuts, chopped (optional); 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 dusted with icing sugar; Cherries or other fruit dusted with icing sugar (on plain cake); Drippy white glaze (see notes for preparation)

Jump to Recipe· 4.7 from 91 reviews

If you’re like me and want a holiday dessert that’s bursting with flavor but doesn’t take forever to prepare, you’re going to adore this Quick Moist Christmas Fruit Cake Recipe. It’s moist, richly spiced, and loaded with plump, juicy fruit that’s soaked to perfection. Plus, you don’t need to soak the fruit for days—this recipe is streamlined to get you to that festive moment way faster without sacrificing any of the traditional charm. Stick around because this is one cake I keep coming back to every Christmas!

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Why You’ll Love This Recipe

Incredibly Moist Texture: Thanks to the fast soak method, the fruit plumps up beautifully, keeping the cake moist without long wait times.
No Overnight Prep Needed: You’ll save time yet still get all the depth of flavor usually reserved for traditional fruit cakes.
Balanced Flavors: I love how the spices, molasses, and dark brown sugar blend perfectly with the fruit for that cozy Christmas feel.
Versatile Serving Options: Whether plain, glazed, or decorated with marzipan and fondant, this cake shines every way.

Quick Moist Christmas Fruit Cake Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Quick Moist Christmas Fruit Cake Recipe is carefully selected to build layers of flavor. The combination of dried fruits, spices, and rich molasses gives the cake its classic character, while the apple juice or brandy soak keeps everything tender and moist. Here’s what you’ll want to have on hand, plus some tips I’ve picked up along the way.

Quick Moist Christmas Fruit Cake Recipe - Ingredients

Dried Fruit Mix: Use a mix including raisins, apricots, mixed peel, glace cherries, and dates chopped nicely—this combo keeps the cake bursting with varied flavors and textures.
Apple Juice or Brandy: I usually go with apple juice for a gentle sweetness, but a splash of brandy adds warmth if you prefer a more traditional kick.
Unsalted Butter: Soften it to room temperature to whip up smoothly and trap air for that lighter crumb.
Dark Brown Sugar: This is your secret weapon for deep color and caramel notes—you can swap in regular brown sugar, but the depth shifts a bit.
Vegetable Oil: Adds moisture and keeps the cake tender—don’t skip this even if it feels unusual in a fruit cake.
Molasses or Golden Syrup: I like molasses for its robust flavor, but golden syrup works equally well to add richness.
Spices: A classic blend of cinnamon, nutmeg, allspice, and a pinch of salt balances the sweetness just right.
Eggs: Fresh large eggs help bind the cake and give it structure.
Plain Flour: Sifted to keep everything light and well mixed.
Walnuts (optional): Adds a lovely crunch, but you can skip or substitute with other nuts.

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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.

Variations

I’ve had so much fun experimenting with this Quick Moist Christmas Fruit Cake Recipe over the years, and the best part is you can make it your own. Whether it’s tweaking the fruit mix or changing up the topping, these tweaks keep things fresh and perfect for any holiday table.

Add Nuts: I like tossing in chopped walnuts for texture; you could also try pecans or almonds based on what you love or have on hand.
Alcohol-Free Version: If you’re serving kids or prefer no alcohol, just swap the brandy for extra juice—you won’t miss the boozy flavor one bit.
Gluten-Free: I haven’t tried it myself, but you could try a gluten-free flour blend and watch the baking time closely.
Decorations: Beyond the classic fondant and marzipan, fresh fruit and a dusting of icing sugar can elevate the look without any fuss.

How to Make Quick Moist Christmas Fruit Cake Recipe

Step 1: Soak Your Fruit Quickly and Effectively

This is the trick that saves hours without sacrificing moistness. Put your chopped dried fruit into a large microwave-safe bowl, pour over apple juice or the brandy/juice combo, and microwave for about 1½ minutes until it’s hot. Then stir everything to coat the fruit evenly and let it sit covered for an hour to plump up and cool. You’ll find this dramatically cuts down soaking time but yields juicy fruit packed with flavor.

Step 2: Cream and Combine Your Cake Ingredients

Preheat your oven to 160°C (320°F) and grease and line your cake pan—it should be around 8 to 9 inches wide and about 3 inches tall. Beat softened butter and dark brown sugar together until creamy and smooth. I usually set my mixer to medium speed and it takes about a minute. Then add the vegetable oil and molasses or golden syrup, mixing until everything comes together.

Next, stir in the salt, cinnamon, nutmeg, allspice, and baking powder. Add the eggs one at a time, beating just until each is incorporated to avoid overmixing. Finally, gently fold in the flour, then the soaked fruit with all of its juicy liquid, and the walnuts if you’re using them. The batter will be thick and glossy.

Step 3: Bake Low and Slow for Tender Perfection

Pour the batter into your prepared pan and cover it with aluminum foil to prevent the top from browning too fast. Bake for 2½ hours, then remove the foil and bake for an additional 30–45 minutes. I always start checking at 30 minutes by inserting a skewer; you want it to come out clean or with just a few moist crumbs. This slow baking process locks in moisture and develops those beautiful caramelized flavors.

Step 4: Let It Cool Before Serving or Decorating

Once out of the oven, let the cake cool in the pan for about 20 minutes before transferring to a wire rack to cool completely. I found that slicing too early leads to crumbs and a less tidy cut. Once fully cooled, it’s ready to be eaten as is or dressed up with your preferred decorations and sides—we’ll get to those shortly!

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Pro Tips for Making Quick Moist Christmas Fruit Cake Recipe

Evenly Chop Your Fruit: I learned that chopping fruit to uniform sizes helps the cake bake evenly and ensures every bite is balanced with fruit.
Use Fresh Spices: Don’t use old spices here—freshly ground cinnamon and nutmeg make a huge difference in the cake’s aroma and flavor.
Watch the Bake Time: Ovens vary, so start checking the cake 10 minutes before the end of baking to avoid over-drying.
Cool Completely Before Frosting: If decorating, a warm cake will cause marzipan and fondant to sweat or tear; patience pays off!

How to Serve Quick Moist Christmas Fruit Cake Recipe

Quick Moist Christmas Fruit Cake Recipe - Serving

Garnishes

Traditionally, I love dressing this cake with a smooth layer of marzipan and a white fondant icing for that iconic Christmas look. It’s a bit of a labor of love but totally worth it when you want to impress at the holiday table. If you’re short on time, piling fresh cherries or dusting the top with icing sugar adds a pretty and festive touch without fuss—plus, I sometimes wrap a simple ribbon around the side for a little extra cheer!

Side Dishes

I swear by serving this cake with warm pouring custard—either homemade or store-bought gently warmed and jazzed up with vanilla bean paste. The creamy custard melts into the dense cake so beautifully. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream works wonders if custard isn’t your style.

Creative Ways to Present

If you want to switch things up, try a simple drippy white glaze over the top (think sweet, thick icing without the lemon zing)—I follow the approach from my lemon cake glaze, just minus the citrus. This creates a lovely shiny finish that’s quick and still eye-catching. You can also flip the cake upside down first to get a flat top for glazing or stacked decorations.

Make Ahead and Storage

Storing Leftovers

I keep any leftover fruit cake in an airtight container in the fridge—it actually gets better a day or two after baking as the flavors meld. I’ve had mine stay delicious for up to a month refrigerated without drying out, thanks to the moist batter and juicy fruit. Just bring it back to room temperature before serving for best texture.

Freezing

Freezing this cake is a game changer for me when I bake big batches early. I wrap the cooled cake tightly in a couple of layers of cling wrap, then place it in a freezer-safe bag. It freezes beautifully for up to a year. When ready to enjoy, I thaw overnight in the fridge and then let it come to room temp before serving.

Reheating

To warm up leftovers, I pop slices in a low oven (about 150°C or 300°F) wrapped loosely in foil for 10-15 minutes. This softly warms the cake without drying it out. Avoid microwave reheating if possible—it tends to make the cake a bit gummy.

FAQs

Can I make this Quick Moist Christmas Fruit Cake Recipe in advance?

Absolutely! This cake actually tastes better after sitting for a day or two as the flavors deepen and the moisture distributes evenly. You can bake it a week ahead, store it tightly wrapped at room temperature or in the fridge, and decorate it just before serving.
Can I substitute the dried fruit in the cake?

Yes! The fruit mix is flexible. Just make sure the total weight of dried fruit remains about the same, and chop any large pieces so the texture stays consistent. You can add your favorites like dried cranberries or figs for a personal twist.
Do I need to use alcohol in the soaking liquid?

No, you don’t have to. Apple juice or other fruit juices work wonderfully if you want to avoid alcohol, making this recipe kid-friendly and crowd-pleasing for all. The cake is just as moist and delicious without brandy.
How should I decorate the cake if I’m new to working with marzipan and fondant?

Start by dusting your workspace with icing sugar to prevent sticking, roll out the marzipan large enough to cover the cake, and gently use a rolling pin to lay it over the top and sides. Don’t stress about little wrinkles; smooth them out with a wet knife. Repeat the process with fondant. Watching a video tutorial can be really helpful to build confidence!

Final Thoughts

This Quick Moist Christmas Fruit Cake Recipe has been a real Christmas staple in my home because it strikes the perfect balance between tradition and convenience. I love how you get all the seasonal flavors and moist texture without the usual days-long soak time, making holiday baking less stressful and way more fun. I’m sure once you try it, this recipe will become one you reach for every year—trust me, your family is going to go crazy for it!