There’s something magical about a classic fruit cake that just says celebration. This Festive Moist Fruit Cake Recipe is bursting with plump, juicy fruits and warm spices, giving you that perfect rich, moist slice every time. Trust me, once you try this, you’ll want to bake it every holiday season!

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’ve baked more fruit cakes than I can count, but this Festive Moist Fruit Cake Recipe stands out for being both unbelievably moist and packed with flavor. It’s easy enough to throw together but feels so special, making it the perfect centerpiece for any gathering.

Ultimate Moisture: Fast-soaked fruits absorb juice or brandy, giving the cake an incredibly tender, juicy crumb.
Rich Spice Blend: A warm mix of cinnamon, nutmeg, and allspice adds festive depth without overpowering your palate.
Flexible Flavor Options: You can easily adjust the fruit mix or swap juice for brandy depending on who you’re serving.
Show-Stopping Presentation: From a simple dusting of icing sugar to elegant marzipan and fondant, the decorating options let you customize the final look.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in making your fruit cake moist, flavorful, and festive. The mix of dried fruits soaks up juice or brandy to infuse moisture and depth, while butter, spices, and molasses enhance that classic Christmas flavor.

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: These provide natural sweetness and extra chewiness after soaking—choose plump ones for best results.
Diced Apricots: Add a lovely tangy-sweet note and bright color to the cake.
Mixed Peel: Brings subtle citrus warmth without being too sharp—make sure to chop finely to avoid large bitter bites.
Glace Cherries: Give bursts of juicy sweetness and festive red splashes throughout.
Dates: Their natural caramel hints enrich the cake’s flavor and texture.
Apple Juice or Brandy: Essential for soaking the fruit—apple juice keeps things kid-friendly, brandy adds that traditional adult kick.
Unsalted Butter: Provides richness and helps create a tender crumb—make sure it’s softened for easy beating.
Dark Brown Sugar: Imparts a deep molasses flavor and beautiful dark color.
Vegetable Oil: Keeps the cake moist and light, complementing the butter's richness without weighing it down.
Molasses or Golden Syrup: Adds complexity and a sticky sweetness that keeps this cake moist for days.
Warm Spices (allspice, cinnamon, nutmeg): These classic holiday flavors awaken your senses and balance sweetness.
Eggs: Bind everything together, giving structure and moisture.
Baking Powder: Just enough lift to keep the cake from being too dense.
Plain (All Purpose) Flour: The base for your batter, grabbing moisture and holding your cake together.
Walnuts (Optional): Add crunch and texture contrast—toast lightly for a nutty kick.

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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.

Make It Your Way

This cake is a dream canvas for personalization. I love swapping out the dried fruit based on what’s fresh in my pantry or adding a splash of my favorite whiskey instead of brandy. Don’t hesitate to make it your own!

Variation: One year, I tried dried cranberries and figs instead of cherries and apricots. The tangy cranberry burst was unexpected but delicious—definitely makes the recipe your own.
Dairy-Free Option: Replace butter with dairy-free margarine and use coconut oil for a subtle flavor twist.
Nut-Free Version: Simply skip the walnuts or swap with sunflower seeds for texture without allergies worries.
Alcohol-Free: Use extra apple or pineapple juice to soak fruits so everyone can enjoy without missing out on flavor.

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: Soak the Fruit for Ultimate Juiciness

Start by placing all your dried fruit and apple juice (or brandy if you prefer) into a large microwave-safe bowl. Zap it for about 1 ½ minutes until hot, then stir well to coat every fruit piece. Cover and let it sit for an hour to soak up all that moisture and flavor. This step ensures every bite of your cake bursts with juicy fruit goodness — don’t skip it!

Step 2: Cream Butter and Sugar to Start Your Batter

While your fruit soaks, preheat your oven to 160°C (320°F) and prepare your cake pan with grease and parchment paper. Then, using an electric mixer, beat softened butter and dark brown sugar until light and creamy—about one minute. This not only aerates your batter but helps achieve that tender crumb you want.

Step 3: Add Liquids and Spices

Beat in your vegetable oil and molasses, followed by the salt, allspice, cinnamon, nutmeg, and baking powder. These spices are the secret to warming the flavor without making the cake taste like a candy cane—balance is key here!

Step 4: Incorporate Eggs and Flour Gently

One at a time, add the eggs into your batter, beating just until combined after each. Overmixing here can toughen the cake, so keep it gentle. Then fold in the flour carefully using a spatula until mostly combined.

Step 5: Fold in Soaked Fruit and Nuts

Pour in your soaked fruit mixture, liquid and all, plus the chopped walnuts if you're using them. Stir everything until evenly distributed—those juicy fruits are what make this cake shine.

Step 6: Bake Low and Slow for Perfect Texture

Pour your batter into the prepared pan and cover tightly with foil. Bake for 2 ½ hours to gently cook through without drying. Then remove the foil and bake another 30-45 minutes until a clean skewer comes out when poked in the center. This long, slow bake is what creates that signature moist crumb.

Step 7: Cool Before Decadent Serving or Decorating

Let your cake cool in the pan for about 20 minutes before transferring to a wire rack. Once completely cooled, you can dive in or get creative with decoration. I highly recommend trying the traditional marzipan and fondant for a stunning festive wow-factor!

Top Tip

From experience, three things make all the difference to nailing this Festive Moist Fruit Cake Recipe every time—don’t rush the soaking, keep the bake low and slow, and let the cake chill fully before cutting.

Soaking Time: Allow that full hour for fruit soaking—it’s not just about moisture but flavor infusion that lifts the whole cake.
Cover the Cake When Baking: The foil cover traps steam early on, helping the cake stay tender rather than drying out in the oven.
Cooling Fully: Cutting too soon leads to crumbly slices; letting the cake cool completely firms up the texture so your slices hold beautifully.
Marzipan & Fondant Handling: Use plenty of icing sugar when rolling out to prevent sticking and gently smooth any cracks using a wet knife for a flawless finish.

How to Serve Festive Moist Fruit Cake Recipe

Garnishes

I love keeping it simple with a dusting of icing sugar and some fresh cherries on top—it feels festive and fresh. For a grander look, try the classic marzipan and white fondant layers with some silver dragees for that holiday sparkle.

Side Dishes

One of my favorite ways to enjoy this fruit cake is warmed slightly with a generous pour of vanilla-spiked custard. Creamy custard balances the rich, dense cake beautifully, but a scoop of vanilla ice cream works wonderfully too.

Creative Ways to Present

For holiday parties, I sometimes cut the cake into small rectangular bites and serve on a festive platter garnished with candied orange slices, nuts, and fresh rosemary sprigs—everyone loves the elegant touch and easy serving style!

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in an airtight container in the fridge, and it stays moist and delicious for up to a month. This cake’s dense texture helps it maintain flavor even days after baking.

Freezing

I’ve frozen this cake wrapped well in plastic wrap, then foil, for up to a year without losing moisture or flavor. Thaw overnight in the fridge before serving, and it tastes fresh and festive all over again.

Reheating

If you like warm slices, pop individual pieces in the microwave for 15-20 seconds. This brings out the gooey fruits and makes each bite melt perfectly in your mouth—perfect with a drizzle of custard!

Frequently Asked Questions:

Can I use different dried fruits in the Festive Moist Fruit Cake Recipe?

Absolutely! The recipe is flexible, so swap any dried fruits you enjoy, aiming for about 855g total. Just chop larger pieces finely to keep the cake moist and evenly textured.

Do I have to use alcohol for soaking the fruit?

Nope, you can use apple juice or any fruit juice you like. The brandy adds traditional warmth and depth, but the apple juice keeps things kid-friendly without sacrificing moisture or flavor.

How long does this fruit cake keep fresh?

When stored in an airtight container in the fridge, it stays fresh and moist for up to a month. Freezing can extend its shelf life up to a year with proper wrapping.

Can I decorate this Festive Moist Fruit Cake Recipe without fondant?

Yes, definitely! A simple dusting of icing sugar and fresh cherries looks beautiful and adds festive charm. You can also drizzle a white glaze for an elegant but easier finish.

Final Thoughts

This Festive Moist Fruit Cake Recipe has truly become my go-to for holiday celebrations because it combines tradition with ease and flexibility. Whether you keep it simple or dress it up with marzipan and fondant, you’ll be sharing something truly special. So go ahead, bake this beauty and watch it bring warmth and joy to your table!