Easy Moist Christmas Cake Recipe | Perfect Holiday Dessert

The smell of a freshly baked Christmas cake fills the kitchen with warmth, cinnamon, and nostalgia. It’s the kind of dessert that makes you pause, pour a cup of coffee, and taste the season itself. Whether it’s the first snowfall outside or just another cozy night in, this moist, fruit-filled cake feels like a celebration on its own.

A rich, moist, and decadent Christmas Cake filled with plump dried fruit, warm spices, and a touch of brandy or juice for that classic holiday flavor. This recipe delivers all the festive charm of a traditional fruit cake but with an easy, modern twist no long soaking time or complicated steps. Perfect for gifting, entertaining, or enjoying with family, this cake stays moist for weeks and tastes even better as it matures.

What You’ll Need for the Best Christmas Cake

This Christmas cake recipe is all about balance sweetness from dried fruit, richness from butter and sugar, and depth from spices and molasses. You’ll need raisins, apricots, mixed peel, cherries, and dates for a dense, flavorful base. A mix of butter, oil, and molasses keeps it moist and rich, while apple juice or brandy adds a touch of festive warmth.

The Dried Fruit Mix

Use 300g raisins, 150g apricots, 75g mixed peel, 150g glacé cherries, and 180g dates. The total fruit weight should be around 855g. Chop them finely so every bite feels balanced. You can also swap in figs or cranberries if you like. Pre-chopped fruit works fine, but chopping your own keeps the cake softer and juicier.

The Flavor Base and Batter

Butter, dark brown sugar, and oil create a smooth, rich base that locks in moisture. The molasses (or golden syrup) adds a deep caramel flavor, perfect for the holidays. Warm spices cinnamon, nutmeg, and allspice bring that classic Christmas coziness to every bite. Each egg adds structure, while flour and baking powder hold it all together.

Step-by-Step: How to Make Christmas Cake

This method is simple, and the results are beautiful. Soak, mix, bake, and let the magic happen slowly in the oven. The full bake takes about 3 to 3¼ hours, but every minute is worth it.

Soaking the Fruit

Place your chopped dried fruits in a large, microwave-safe bowl with apple juice or a mix of juice and brandy. Heat for 1½ minutes until warm, stir, then cover and rest for 1 hour. The fruit becomes plump and flavorful, ready to blend into the batter.

Mixing the Batter

Cream butter and dark brown sugar until smooth. Add oil and molasses, followed by the salt, spices, and baking powder. Beat in the eggs one at a time. Mix in flour gradually, then fold in the soaked fruit and walnuts if you’re using them. The batter should be thick but spreadable.

Baking and Cooling

Pour the batter into a greased and lined 8–9 inch pan. Cover with foil to prevent over-browning. Bake for 2½ hours, then remove foil and continue for 30–45 minutes. A skewer should come out clean when it’s done. Let it cool for 20 minutes in the pan before transferring to a rack. For best texture, cool completely before slicing.

Decorating Your Christmas Cake

Decoration is optional, but it can make your cake look festive and bright. You can cover it with marzipan and white fondant for a traditional look, or simply dust with icing sugar. Top with cherries or drizzle with a simple glaze if you like. The cake is rich enough to shine on its own, so even plain slices feel luxurious.

Serving and Storage Tips

Because this Christmas cake is dense and flavorful, small servings work best. Pair it with warm custard or a dollop of whipped cream for extra indulgence. Stir in a little vanilla bean paste to store-bought custard for a lovely touch. Keep the cake refrigerated for up to 3 months, or freeze it for up to a year. It tastes even better after resting a few days as the flavors deepen.

Expert Tips for Success

Finely chop all fruit for an even texture and moist crumb. Use apple juice for a lighter flavor or brandy for richness. Bake low and slow to prevent dryness. There’s no need for a water bath the long bake keeps it moist. Always let it cool fully before slicing so the cake holds its shape.

Common Questions about Christmas Cake

More Such Recipes

• vintage maraschino cherry cake for festive holiday tables
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• easy skillet blackberry cobbler for cozy winter nights
• banana pudding cheesecake bars as a creamy twist for your holiday spread
• soft cherry bread with cherry almond glaze for sweet seasonal baking
• mini pumpkin cheesecakes as bite-sized Christmas indulgences
• luscious lemon lime cherry pistachio cheesecake for holiday elegance

Conclusion

Bake this Christmas cake ahead of the holidays and let its spiced aroma fill your kitchen with joy. It’s simple, deeply flavorful, and full of that homemade comfort every December deserves. Whether dressed up or served plain, this cake captures the spirit of Christmas beautifully rich, warm, and made to share.

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