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Quick Moist Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 91 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 3 hours (2.5 hours covered + 30-45 minutes uncovered)
  • Total Time: 3 hours 30 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This Christmas Cake recipe is an EASY, moist, richly flavored fruit cake perfect for the holiday season. Featuring a blend of soaked dried fruits, warming spices, and a tender crumb, this cake is lovingly baked low and slow for ultimate moistness. It can be enjoyed plain, served with pouring custard, or elegantly decorated with marzipan and fondant for a stunning traditional Christmas centerpiece.

Ingredients

Scale

Fast Soaked Fruit

  • 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

Cake

  • 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)

For Serving (optional)

  • 500ml / 1 pint pouring custard, homemade or store bought

White Christmas Cake Decoration (optional)

  • 250g / 8 oz “ready to roll” marzipan
  • 250g / 8 oz “ready to roll” white fondant
  • Cherries dusted with icing sugar

Other Decorating Options (optional)

  • Cherries or other fruit dusted with icing sugar (on plain cake)
  • Drippy white glaze (see notes for preparation)

Instructions

  1. Fast Soaked Fruit: Place all dried fruit and juice or brandy in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot. Stir well to coat all fruit evenly and cover. Let it soak and cool for 1 hour to plump up the fruit.
  2. Preheat and Prepare Pan: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm (8–9″) round cake pan with baking/parchment paper up the sides about 7 cm (2.75″) tall.
  3. Cream Butter and Sugar: Using an electric beater, beat the softened butter and dark brown sugar together until smooth and creamy, about 1 minute at speed 5.
  4. Add Oil and Molasses: Beat in the vegetable oil and molasses (or golden syrup) until combined.
  5. Add Spices and Baking Powder: Add salt, allspice, cinnamon, nutmeg, and baking powder. Beat until fully incorporated into the wet mixture.
  6. Incorporate Eggs: Add the eggs one at a time, beating gently after each addition until just incorporated.
  7. Add Flour: Stir in the plain flour until mostly incorporated.
  8. Fold in Fruit and Nuts: Add the soaked fruit mixture, including all liquid, along with chopped walnuts if using. Fold gently to combine evenly without overmixing.
  9. Pour and Cover: Pour the batter into the prepared cake pan, spreading evenly. Cover the top with foil to prevent over-browning.
  10. Bake Covered: Bake in the preheated oven for 2 1/2 hours.
  11. Bake Uncovered: Remove foil and continue baking for an additional 30 to 45 minutes, checking at 30 minutes by inserting a skewer into the center. It should come out clean with no wet batter.
  12. Cool Cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer to a wire rack to cool completely before serving.
  13. Serving: The cake is deliciously moist and flavorful even plain. For a traditional touch, serve with pouring custard.
  14. Slice: Cut the cake into thin wedges or strips approximately 2 cm (0.75″) wide, then cut strips into serving pieces.
  15. Decorating Options: For a classic look, cover the cooled cake with marzipan and white fondant as described in notes. Alternatively, top with fresh cherries dusted with icing sugar or drizzle with a sweet white glaze.

Notes

  • Dried Fruit: You can use any combination of dried fruits totaling 855g / 30 oz, finely chopped. The mix here avoids overly citrusy flavors and large chunks.
  • Mixed Peel: Store-bought crystallized orange and lemon peel, diced to size. Avoid fresh peel as it is too bitter.
  • Juice/Brandy: Apple juice is neutral and preferred. Brandy can be used for flavor: combine 1/3 cup brandy with 2/3 cup + 2 tbsp juice.
  • Dark Brown Sugar: Provides richness and darker color. Light brown sugar can be substituted for a lighter cake.
  • Molasses or Golden Syrup: Adds depth of flavor and color. Interchangeable based on preference.
  • Custard: Homemade pouring custard (crème anglaise) offers a luxurious texture. Store-bought custard can be enhanced by stirring in vanilla bean paste.
  • Storage: Keeps well up to one month refrigerated in airtight container, or 2-3 months generally recommended. Freezes well up to one year.
  • Serving Size: Due to richness and density, this cake yields 20–25 servings if cut into small pieces.
  • Decorating: For the traditional white Christmas cake, roll out marzipan dusted with icing sugar, cover cake evenly, then repeat with white fondant. Use a wet knife to smooth out imperfections and create quilting effects.
  • Glaze Option: Make sweet white glaze as per the lemon cake recipe omitting lemon juice; invert cake for a flat surface and drizzle glaze.

Nutrition

  • Serving Size: 1 slice (approx. 1/20th of cake)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 8.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 3.5 g
  • Cholesterol: 70 mg

Find it online: https://piesbypaula.com/quick-moist-christmas-fruit-cake-recipe/