There’s something about the scent of warm spices mingling with dried fruits that instantly feels like a celebration. That’s why I’m excited to share my Festive Moist Fruit Cake Recipe—it’s rich, tender, and bursting with flavors that make holiday baking truly special. Let me tell you, this cake has been a beloved centerpiece at my gatherings for years.

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

This Festive Moist Fruit Cake Recipe isn’t just any fruit cake—it’s ultra-moist, richly spiced, and wonderfully easy to make, even if fruit cakes seem intimidating. Trust me, once you nail this, you’ll want to bake it every festive season.

Perfectly Moist Texture: The use of fast-soaked fruit and a mix of molasses and oil keeps this cake tender for days.
Balanced Flavors: I blend fruit varieties and warm spices just right to avoid anything overly citrusy or bitter.
Flexible Ingredients: You can make it boozy with brandy or alcohol-free with juice—both ways taste fantastic.
Showstopper Presentation: Whether you go simple with fruit dusted in icing sugar or layer with marzipan and fondant, it’s festive and beautiful.

Ingredients & Why They Work

Every ingredient in this Festive Moist Fruit Cake Recipe plays a role—from the juicy mix of dried fruits to the spices and syrup that marry everything perfectly. Here’s what makes each one special and a few tips on picking the best versions.

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: Classic and sweet, they bring natural sugars and moisture, soaking them first makes a huge difference.
Dried Apricots: Chopped finely to balance sweetness and a gentle tartness that lifts the fruit flavor.
Mixed Peel: Adds subtle citrus notes—just be sure to dice it small to avoid overwhelming bitterness.
Glace Cherries: These pop with color and sweetness; chopping them helps distribute their flavor evenly.
Dates: Their deep caramel notes enrich the cake texture and taste beautifully when diced small.
Apple Juice or Brandy: Soaking liquid to plump the fruit and add moistness—you can use your favorite juice or a touch of brandy for warmth.
Unsalted Butter: Softened to cream smoothly with sugar, it lends richness to the crumb.
Dark Brown Sugar: I love how it deepens the flavor and color—packed tightly for perfect sweetness.
Vegetable Oil: Adds moistness without weighing down the cake, peanut or grapeseed oils work well too.
Molasses or Golden Syrup: Gives that dark, glossy timber to the batter and a subtle rich note you’ll taste in every bite.
Spices (Allspice, Cinnamon, Nutmeg): Warm and comforting, but use balanced amounts to avoid overpowering the fruit.
Eggs: They hold the cake together and contribute to the tender crumb.
Baking Powder: Just enough to lift without lightening the dense texture.
All-Purpose Flour: The sturdy base for the cake’s rich body.
Walnuts (optional): I add chopped walnuts for an extra earthy crunch, but only if you enjoy the texture contrast.

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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

One of the best things about this Festive Moist Fruit Cake Recipe is how easy it is to adapt. I often tweak the fruit mix depending on what’s seasonal or what nonsense I find in my pantry. Feel free to make it truly yours!

Alcohol or No Alcohol: I usually skip the brandy to keep it family-friendly, but adding the classic splash takes that traditional flavor to another level if you like.
Fruit Variations: Sometimes I swap apricots for dried figs or add cranberries for a tart twist—you can play around with what you love.
Nuts or No Nuts: Walnuts add great texture, but you can leave them out to please nut-free guests or try pecans for a different crunch.
Decor Styling: Some years I go full marzipan and fondant for a showstopper, other times simply dusting with icing sugar and fresh cherries feels perfectly festive and fuss-free.

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: Fast Soak Those Fruits

Start by combining all your dried fruits with apple juice or brandy in a microwave-safe bowl. Zap it on high for about 1.5 minutes until hot, then stir well so every piece is coated in that syrupy liquid. Cover and let it sit for an hour while it plumps up and cools down—this step really amps up the moisture and flavor!

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter with the dark brown sugar until it turns smooth and creamy—about a minute on medium speed. This creates that lovely base for the cake’s tender crumb.

Step 3: Add Liquid Ingredients and Spices

Mix in the vegetable oil and molasses (or golden syrup), beating until everything is combined. Then add the salt, allspice, cinnamon, nutmeg, and baking powder—remember to blend these in well to get even flavor throughout the cake.

Step 4: Incorporate Eggs

Add the eggs one at a time, beating each in until just combined—don’t overmix here, or the cake might turn tough. It’s all about gentle folding at this stage to keep the texture soft and moist.

Step 5: Fold in Flour, Fruits, and Nuts

Sift the flour into your batter and stir gently until mostly combined. Then fold in your soaked fruit mixture, including all that extra juicy liquid—it’s not wasted here! Add in the chopped walnuts now, if you’re using them, for that little crunch surprise.

Step 6: Bake Low and Slow

Pour the batter into a well-prepped 8-9 inch round cake pan lined with baking paper. Cover the top with foil to prevent over-browning and bake at 160°C / 320°F for 2.5 hours. Then remove the foil and bake for another 30-45 minutes, checking with a skewer at 30 minutes to ensure it comes out clean. This slow baking is the secret to that deeply developed flavor and perfect moist cake texture.

Step 7: Cool Before Serving

Once out of the oven, let your cake cool in the pan for about 20 minutes before transferring it to a rack to finish cooling completely. This resting time helps the cake to set perfectly. I promise, it’ll be worth the wait!

Top Tip

I’ve learned that soaking your fruit quickly in warm juice or brandy before mixing makes all the difference between a dry fruit cake and one that’s deliciously moist and tender. Here are my go-to tips to nail this recipe every time:

Fruit Soaking: Don’t skip the soaking; microwaving fruit with liquid jumpstarts the plumping, dramatically improving moisture.
Don’t Rush the Bake: This cake needs its time—low and slow baking is what develops the deep, warm flavors and moist texture.
Use All Liquid from Soaking: That extra juice or brandy is part of the recipe, so fold it all in for the best results.
Cover with Foil: Protect the top for most of the baking time to avoid over-browning while the inside cooks perfectly through.

How to Serve Festive Moist Fruit Cake Recipe

Festive Moist Fruit Cake - Serving Suggestion

Garnishes

I love to keep it simple—and fresh cherries dusted with icing sugar are my go-to. They add a pop of color and a fresh, sweet bite that balances the dense cake. For a fancier presentation, layering marzipan and fondant makes it a showstopper, especially with some pretty silver dragees and a dusting of powdered sugar. Your guests will be impressed!

Side Dishes

Pouring custard is a must in my book—homemade or a store-bought version pimped with vanilla bean paste works beautifully. You could also serve it alongside cream cheese frosting or a dollop of whipped cream to lighten each bite.

Creative Ways to Present

One year, I flipped the cake upside down to create a flat surface, then drizzled a simple white glaze over the top for a drippy, modern look. Wrapping a festive ribbon around the cake adds a charming homemade gift vibe perfect for holiday parties.

Make Ahead and Storage

Storing Leftovers

After the party, I wrap any leftover cake tightly in plastic wrap, then place it in an airtight container in the fridge. It keeps beautifully for at least a month, and honestly, the flavors often deepen even more. Just bring it to room temperature before serving again.

Freezing

I’ve frozen slices in airtight containers or wrapped in foil for up to a year. When thawed slowly in the fridge overnight, the cake retains its moistness and flavor perfectly—great for making batches ahead during busy holiday seasons.

Reheating

To refresh leftovers, I pop slices in the microwave for about 20 seconds—just enough to warm without drying. Serving with warm custard or cream brings back that fresh-baked feeling every time.

Frequently Asked Questions:

Can I make this cake without alcohol?

Absolutely! You can simply substitute the brandy with apple juice or another fruit juice. The cake tastes just as delicious without alcohol, making it perfect for all ages.

How long does this fruit cake keep?

Stored in an airtight container in the fridge, this cake will stay moist and fresh for up to one month. It also freezes well for up to a year if you want to prepare early for the holidays.

Can I use pre-chopped dried fruit?

Yes! While chopping your own dried fruit results in a slightly moister cake, using a good-quality pre-chopped mix works just fine too, especially if you’re short on prep time.

How do I decorate the cake with marzipan and fondant?

Roll out marzipan dusted with icing sugar to cover the cake smoothly, then layer with rolled fondant on top. Use a dull knife to create quilted patterns and stick silver dragees with a little water for that classic Christmas cake look. Don’t worry if you see tiny tears — you can smooth them out with a wet knife or patch with fondant bits.

Final Thoughts

I truly believe this Festive Moist Fruit Cake Recipe is one of those gifts you give yourself during the busy holidays—a dessert that’s as full of warmth and cheer as the season itself. It’s rich but never heavy, and with a little care, it turns out beautifully every time. Give it a go, and I hope it becomes a cherished tradition around your table, just like it did in mine.