Name: Festive Moist Fruit Cake Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 4 h 45 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 apple 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; Drippy white glaze (plain sweet white glaze)

There’s something truly magical about biting into a rich, sticky, and tender fruit cake that carries warm spices and a burst of luscious dried fruits. This Festive Moist Fruit Cake Recipe is that special treat — the kind you’ll want to make year after year, whether for Christmas or any celebratory occasion.

The cake is round with one slice removed, showing a dark brown inner layer filled with small bits of nuts or fruits. The outer layer is covered in smooth white icing with a quilted pattern created by small silver balls at the intersections. On top of the cake, there is a pile of fresh deep red cherries with stems, some dusted lightly with powdered sugar. The cake sits on a round beige stone board placed over a textured dark cloth, all set on 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 Festive Moist Fruit Cake Recipe
Top Tip
How to Serve Festive Moist Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Moist Fruit Cake Recipe

Why You'll Love This Recipe

I adore how this Festive Moist Fruit Cake Recipe combines classic flavors with an ultra-moist texture that feels almost indulgent, without being overwhelming. It’s a crowd-pleaser that brings all the festive cheer right to your table.

Fast Soaking Method: It uses a speedy microwave soak for fruits, making the process simple and foolproof while still packing serious flavor.
Ultra Moist Texture: Thanks to a blend of butter, oil, and molasses, this cake stays moist and tender, unlike many dense fruit cakes you might know.
Customizable Flavor Profile: You get to tweak the dried fruits, spices, and even alcohol content to suit your family's tastes.
Elegant Yet Simple Decoration: Whether you go traditional with marzipan and fondant or just dust it with icing sugar and fresh cherries, this cake looks stunning and tastes divine.

Ingredients & Why They Work

This Festive Moist Fruit Cake Recipe relies on ingredients that not only complement each other beautifully but also create that signature dense-yet-tender fruit cake texture. The moisture from the fruit soak combined with butter and oil ensures every bite is rich and satisfying.

Flat lay of a small pile of glossy raisins, diced bright orange dried apricots, finely chopped sweet mixed peel in shades of orange and yellow, chopped vibrant red glace cherries, diced rich brown dates, a small white ceramic bowl of golden apple juice, a stick of soft pale yellow unsalted butter, a mound of dark brown packed sugar, a small white ceramic bowl of clear vegetable oil, a small white ceramic bowl of thick dark molasses, whole uncracked brown eggs with smooth shells, a small mound of light beige plain flour, a small pile of chopped walnuts with their rough textured shells removed, all arranged in perfect symmetry on a simple white ceramic plate and bowls, 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, Apricots, Dates, Cherries, Mixed Peel: A medley of dried fruits that offer sweetness and chewy texture; chopping to uniform sizes ensures even distribution.
Apple Juice or Brandy: Helps plump the fruits and infuses subtle moisture and flavor; apple juice is a neutral choice if you prefer no alcohol.
Unsalted Butter: Adds richness and tender crumb; softened butter creams easily for better batter volume.
Dark Brown Sugar: Imparts deep caramel notes and beautiful dark hue to the cake.
Vegetable Oil: Keeps the cake moist and soft, balancing the butter’s richness.
Molasses or Golden Syrup: Both add warmth and complexity, enhancing that classic fruit cake flavor.
Spices (Cinnamon, Nutmeg, Allspice): Bring festive aromas and cozy warmth.
Eggs: Give structure and binding; added one at a time to avoid curdling.
Baking Powder: Just enough to lift the heavy batter slightly without making the cake fluffy.
Plain Flour: The base that holds all ingredients together.
Walnuts (Optional): Add a pleasant crunch and depth if you like a bit of texture.

📝

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 things I treasure about this Festive Moist Fruit Cake Recipe is how easy it is to tailor. Over the years, I’ve swapped out mixed peel for more cherries, or sometimes omit nuts when serving friends with allergies—feel free to get creative!

Variation: If you want to keep it alcohol-free, simply use all apple juice or your favorite mild juice; it tastes just as delightful and plenty festive.
Dietary swaps: Try using gluten-free plain flour to make a gluten-intolerant version—just ensure the blend includes a binder.
Seasonal twist: Adding a hint of orange zest or a splash of spiced rum can give it a new festive spin if you want to experiment.

Step-by-Step: How I Make Festive Moist Fruit Cake Recipe

A dark brown cake with visible textured bits is placed on a white plate, wrapped partially in white paper secured with pins. Light yellow sauce is being poured over the cake from above, covering the top and dripping down the sides. Several bright red cherries with green stems are scattered on and around the cake. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Quick Soak Your Fruit

Start by placing your chopped dried fruits and juice or brandy in a large microwave-safe bowl. Microwave on high for about 1½ minutes until the mixture’s hot. Stir it well to coat every piece of fruit in that delicious liquid, then cover and let it sit for an hour. This plumps the fruit and ensures the flavor sinks in deeply — this step makes all the difference in achieving that moist, succulent texture.

Step 2: Cream Butter and Sugar

While the fruit is soaking, preheat your oven to 160°C (320°F), and prep your cake pan with greasing and parchment paper. Then, in a bowl, beat softened butter with dark brown sugar until creamy and smooth. This usually takes about a minute with an electric mixer on medium speed. Getting this right helps create that tender crumb that you’ll love.

Step 3: Add Oils, Molasses & Spices

Next, mix in the vegetable oil and molasses or golden syrup, beating until just combined. Toss in your salt, cinnamon, nutmeg, allspice, and baking powder, then beat again till the batter is smooth and spiced through. This mix of fats and sweeteners gives the cake its rich flavor and moistness.

Step 4: Incorporate Eggs and Flour

Add the eggs one at a time, beating after each addition just until combined (overbeating can make the cake tough). Then fold in the flour gently with a spatula or wooden spoon until there are no streaks of flour left. The batter will be thick but smooth at this stage.

Step 5: Fold in Fruit Mix and Nuts

Now pour in your soaked fruit along with all that flavorful liquid — don’t leave any behind, it’s pure magic! Toss in chopped walnuts if you’re using them. Give it a gentle fold to distribute everything evenly.

Step 6: Bake Low and Slow

Pour the batter into your prepared pan, then cover loosely with foil to prevent too much browning. Pop it in the oven for 2½ hours. After that time, remove the foil and bake for another 30–45 minutes. Keep checking after 30 minutes by inserting a skewer — it should come out clean or with just a few moist crumbs. This slow baking ensures the cake is cooked through but still moist inside.

Step 7: Cool and Enjoy

Once out of the oven, let it cool in its pan for about 20 minutes before transferring to a wire rack to cool completely. I find this cake is divine eaten plain warm, but wait till fully cooled if you're planning to decorate.

Top Tip

From baking many batches, I learned these tips help make your Festive Moist Fruit Cake Recipe shine — and they’ll save you from common pitfalls.

Don’t Skip the Fruit Soak: Even though this method is quick, it boosts moisture and blends flavors better than dry fruit ever could.
Low Oven Temperature: Baking low and slow keeps the cake tender and stops the edges from drying out or burning.
Cover With Foil Initially: This prevents the top from browning too much while the inside cooks fully.
Check Doneness the Right Way: Use a thin skewer or cake tester; if a few moist crumbs stick but no wet batter, it’s perfect.

How to Serve Festive Moist Fruit Cake Recipe

Festive Moist Fruit Cake - Serving Suggestion

Garnishes

I personally love the classic look of this cake with a smooth marzipan and fondant coating, topped with cherries dusted lightly with icing sugar — it makes the cake look elegant and festive. On days I’m feeling simpler, fresh cherries or other red fruits on top with a dusting of powdered sugar turns out just as beautiful.

Side Dishes

Pouring custard is my favorite sidekick for this fruit cake — it complements the rich, spiced flavors perfectly. You can also serve it alongside whipped cream or a simple scoop of vanilla ice cream for a comforting dessert that everyone adores.

Creative Ways to Present

For special occasions, I’ve tried stacking mini versions of this cake for a “fruit cake tower” centerpiece which guests love. Wrapping a decorative ribbon around a whole cake adds a festive touch, and for a modern twist, a white chocolate drizzle or a spiced glaze makes it look stunning on the dessert table.

Make Ahead and Storage

Storing Leftovers

Once cooled, storing your fruit cake in an airtight container in the fridge keeps it fresh for up to a month. I like to slice it thinly before storing so that I can grab a portion without over-handling the cake frequently, which helps it stay moist.

Freezing

This cake freezes beautifully! I wrap slices tightly in plastic wrap and place them in a freezer bag or container. When you want a treat, thaw overnight in the fridge, and it tastes almost as fresh as the day it was made—perfect for making ahead of festive events.

Reheating

If you want to enjoy leftover slices warm, pop them in a low oven (around 150°C / 300°F) wrapped in foil for 10–15 minutes. This gently reheats the cake without drying it out, giving you that fresh-baked cozy feeling all over again.

Frequently Asked Questions:

Can I make this Festive Moist Fruit Cake Recipe without alcohol?

Yes! You can swap out the brandy completely for apple juice or another mild fruit juice. The cake will still be beautifully moist and flavorful, making it suitable for all guests including children.

How long can I store this fruit cake?

Stored in an airtight container in the fridge, this cake keeps well for up to a month. For longer storage, freezing slices can extend its life up to a year without losing much quality.

Can I prepare this cake ahead of time?

Absolutely! This cake actually tastes better after a day or two when the flavors meld together. You can bake it several days in advance and store it in the fridge or freezer as needed.

What’s the best way to decorate this fruit cake?

Traditional decoration with marzipan and fondant creates a stunning finish perfect for festive occasions. But for a simpler approach, dusting with icing sugar and topping with fresh cherries or fruits looks beautiful and is just as delicious.

Final Thoughts

This Festive Moist Fruit Cake Recipe holds a special place in my holiday baking — it’s the cake I turn to when I want something comforting, classic, and just a little bit special. The joy of sharing it with family and friends makes every step worthwhile. I'm confident that if you give it a go, you’ll find it becomes a beloved tradition in your kitchen too.