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Festive Moist Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 43 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

This easy, moist Christmas fruit cake is packed with a rich variety of dried fruits soaked in juice or brandy, combined with warm spices and molasses for a deeply flavored holiday treat. Perfectly dense and moist, it can be enjoyed plain or decorated traditionally with marzipan and fondant, serving well with pouring custard for a classic festive dessert.

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 apple 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
  • Drippy white glaze (plain sweet white glaze)

Instructions

  1. Prepare fruit: Place all dried fruit and the apple juice or brandy-juice mixture in a large microwavable container. Microwave on high for 1 1/2 minutes until hot. Stir to coat all fruit evenly, cover, and set aside to soak and cool for 1 hour.
  2. Preheat oven and prepare pan: Heat oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm / 8-9" round cake pan with baking paper about 7 cm / 2.75" tall.
  3. Mix cake batter - step 1 (butter and sugar): Using an electric beater, cream the softened butter and dark brown sugar together on medium speed until smooth and creamy, about 1 minute.
  4. Add oil and molasses: Beat in the vegetable oil and molasses or golden syrup until fully combined.
  5. Add spices, salt, and baking powder: Beat in salt, allspice, cinnamon, nutmeg, and baking powder until incorporated evenly.
  6. Add eggs: Add eggs one at a time, beating after each addition just until combined, avoiding overmixing.
  7. Fold in flour and fruit: Stir in plain flour until mostly incorporated, then gently fold in the soaked fruit mixture including the soaking liquid and walnuts, if using.
  8. Bake covered: Pour the batter into the prepared cake pan, cover the top with foil, and bake for 2 1/2 hours.
  9. Bake uncovered: Remove the foil and continue baking for another 45 minutes or until a skewer inserted in the center comes out clean without any batter.
  10. Cool the cake: Remove from oven and cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before serving or decorating.
  11. Decoration (optional): For traditional decoration, roll out marzipan dusted with icing sugar and cover the cooled cake, smoothing pleats gently. Then roll out fondant, cover the cake, and create quilting pattern on the sides with a cake server and wooden skewer tipped with silver balls. Top with cherries dusted with icing sugar. Alternatively, serve plain or with fresh fruit and icing sugar dusting, or drizzle with a plain sweet white glaze.
  12. Serving suggestions: Cut into thin wedges or strips and serve with warm pouring custard for a classic Christmas experience.

Notes

  • Use any combination of finely chopped dried fruit totaling 855g / 30 oz for the fast soak; chopping your own fruit yields a moister cake than pre-chopped mixes.
  • Choose apple juice for neutral flavor, or substitute with pineapple or orange juice to alter flavor profile; brandy adds traditional richness but is optional.
  • Dark brown sugar imparts a rich color and flavor; you may substitute with regular brown sugar for a lighter color.
  • Molasses or golden syrup enhances the cake's richness; interchange according to preference.
  • Enhance store-bought custard by stirring in vanilla bean paste for extra flavor and visual appeal.
  • The cake keeps well for 2 to 3 months refrigerated in an airtight container and up to a year frozen without alcohol.
  • Due to the cake's density and richness, small slices will serve 20 to 25 people.
  • Marzipan provides a smooth base layer for fondant despite minor cracks or tears, easily fixed with a wet knife or fondant patches.

Nutrition

  • Serving Size: 1 slice (approx. 60g)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 65 mg

Find it online: https://lucymeals.com/festive-moist-fruit-cake-recipe/