Christmas Fruit Cake Recipe

This rich, moist, and deeply flavorful Christmas Cake is a festive classic that’s quick to prepare—no overnight fruit soaking required. Loaded with plump dried fruits, warming spices, and a hint of molasses, it’s delicious on its own or dressed up with custard or fondant for a show-stopping holiday centerpiece.

Why You’ll Love This Recipe

• No Overnight Soaking: Quick microwave soak makes this cake holiday-ready in hours, not days

• Ultra Moist Texture: Thanks to a blend of oil and butter for unbeatable richness

• Flexible Fruit Mix: Customize the dried fruits to suit your taste

• Decorative or Simple: Tastes incredible plain or dressed in festive fondant

• Make-Ahead Friendly: Keeps for weeks in the fridge and months in the freezer

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fast Soaked Fruit (total: 855g / 30 oz):

• 300g raisins

• 150g diced dried apricots (chopped into 8 mm pieces)

• 75g mixed peel (finely diced)

• 150g glace cherries (chopped into 8 mm pieces)

• 180g dates (diced into 5 mm pieces)

• 1 cup + 2 tbsp apple juice or a mix of 1/3 cup brandy and remaining apple juice

Cake Batter:

• 120g unsalted butter, softened

• 1½ cups dark brown sugar, packed

• ½ cup vegetable oil

• 3 tbsp molasses or golden syrup

• ½ tsp salt

• ½ tsp allspice

• ½ tsp cinnamon

• ½ tsp nutmeg

• 3 large eggs

• ½ tsp baking powder

• 1⅔ cups plain (all-purpose) flour

• ¾ cup chopped walnuts (optional)

For Serving (Optional):

• 500ml pouring custard (homemade or store-bought)

For Decoration (Optional):

• 250g ready-to-roll marzipan

• 250g ready-to-roll white fondant

• Cherries dusted with icing sugar

• Alternative: Drippy white glaze or fruit with icing sugar

directions

1. Prepare the Fruit:
   Combine dried fruit and juice/brandy in a microwave-safe container. Heat for 1½ minutes or until hot. Stir, cover, and let sit for 1 hour to absorb the liquid.

2. Make the Batter:
   Preheat oven to 160°C (320°F). Grease and line an 8–9″ round cake pan.
   Beat butter and sugar until creamy. Add oil and molasses; beat until smooth.
   Add salt, spices, and baking powder; beat again.
   Mix in eggs one at a time, then stir in flour.
   Fold in soaked fruit with all its liquid and walnuts (if using).

3. Bake the Cake:
   Pour batter into the pan. Cover with foil and bake for 2½ hours. Remove foil and bake for another 30–45 minutes until a skewer comes out clean.
   Cool in pan for 20 minutes, then transfer to a rack to cool completely.

4. Decorate (Optional):
   Apply marzipan and fondant, or dust with icing sugar and top with fruit or glaze.

Servings and timing

• Servings: 20–25

• Prep Time: 30 minutes

• Soaking Time: 1 hour

• Cook Time: 3 hours 15 minutes

• Total Time: 4 hours 45 minutes

Variations

• Boozy Version: Swap ⅓ of the juice with brandy or sherry

• Nut-Free: Omit walnuts or replace with seeds

• More Citrus: Use orange juice instead of apple juice for a citrus twist

• Mini Cakes: Use smaller tins for gifting

storage/reheating

• Refrigerate: Store in an airtight container for up to 3 months

• Freeze: Wrap well and freeze for up to 1 year

• Serve: Best at room temperature or with warm custard

FAQs

1. Can I make this cake without alcohol?

Yes, it’s just as rich and delicious using apple or orange juice.

2. Can I substitute the dried fruit?

Absolutely. Use any mix you like, as long as the total weight is 855g.

3. How do I know when the cake is fully baked?

Insert a skewer into the center—if it comes out clean, it’s ready.

4. Can I use store-bought mixed dried fruit?

Yes, but chopped fresh dried fruit gives a moister texture.

5. Is decorating with fondant necessary?

Not at all. The cake is flavorful enough to serve plain.

6. Can I prepare this cake in advance?

Yes, it improves with time and stores beautifully.

7. What type of molasses should I use?

Regular molasses or golden syrup—both add depth and color.

8. How should I serve this cake?

Slice thin and enjoy with custard or as-is.

9. Can I skip the nuts?

Yes, just leave them out or substitute with seeds or more fruit.

10. What’s the best way to decorate the sides?

Use a blunt edge to press diamond patterns into fondant and add edible pearls.

Conclusion

This moist and velvety Christmas Cake is everything a holiday dessert should be—rich, festive, and foolproof. With flexible options for ingredients, alcohol, and decoration, it’s perfect for both beginner bakers and seasoned pros. Whether you enjoy it plain or dressed in fondant and served with custard, this cake is sure to become a cherished holiday tradition.