A Christmas Cake should feel like pure holiday magic—rich, spiced, fruity, and beautifully nostalgic. This version delivers all of that tradition without the usual fuss. With its fast-soaked fruit method, warm spices, and irresistibly moist crumb, this cake offers everything people love about a festive bake while keeping the process simple and approachable. Whether you’re baking for a family gathering or preparing edible gifts, this Christmas Cake sets the tone for a warm, joyful season from the very first slice.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Fast & fuss-free: No weeks of advance soaking—your fruit plumps up in just an hour.
- Incredibly moist: Oil, butter, and a generous amount of syrup/molasses create a tender, luxurious texture.
- Deep holiday flavor: A perfect balance of warm spices, dark sugar, and rich dried fruits.
- Flexible & customizable: Add nuts, adjust spices, or finish with classic decorations.
- Show-stopping result: Whether left rustic or fully decorated, this cake always impresses guests.
What sets this version apart is its fast-soak technique and its balance of moisture and spice—giving you maximum flavor with minimal effort.
Ingredients Needed
For the Fast-Soaked Fruit
- Raisins – 300 g (10 oz)
- Dried apricots, finely chopped (about 8 mm) – 150 g (5 oz)
- Mixed peel, diced small – 75 g (2.5 oz)
- Glacé cherries, halved or roughly chopped – 150 g (5 oz)
- Dates, diced (about 5 mm) – 180 g (6 oz)
- Apple juice OR a mix of brandy + juice – 1 cup + 2 tbsp
- (Use 1/3 brandy + 2/3 juice for a mild boozy flavor.)
For the Cake Batter
- Unsalted butter, softened – 120 g (8 tbsp / 1 stick)
- Dark brown sugar, packed – 1 1/2 cups
- Neutral vegetable oil (canola, grapeseed, etc.) – 1/2 cup
- Molasses or golden syrup – 3 tbsp
- Salt – 1/2 tsp
- Allspice – 1/2 tsp
- Ground cinnamon – 1/2 tsp
- Ground nutmeg – 1/2 tsp
- Large eggs, at room temperature – 3
- Baking powder – 1/2 tsp
- All-purpose flour – 1 2/3 cups
- Chopped walnuts (optional) – 3/4 cup
For Serving (Optional)
- Pouring custard – 500 ml (1 pint)
Optional Decorations
- Ready-to-roll marzipan – 250 g (8 oz)
- Ready-to-roll white fondant – 250 g (8 oz)
- Fresh cherries dusted with icing sugar
- OR a simple white glaze
How to Make Christmas Cake
Prepare the Fast-Soaked Fruit
- Heat the fruit mixture: Combine all dried fruit with the juice (or juice/brandy mix) in a microwave-safe bowl. Heat on high for about 1½ minutes, or until hot and steamy.
- Coat and soak: Stir thoroughly so every piece absorbs some liquid. Cover the bowl and let it sit for 1 hour. The fruit will plump up and cool completely—this ensures a moist, flavorful cake.
Make the Cake
- Preheat & prep: Heat your oven to 160°C / 320°F (or 140°C fan). Line an 8–9 inch round cake pan with baking paper, making sure the sides are tall enough (about 7 cm / 2.75″).
- Cream the base: Using an electric mixer, beat the softened butter and brown sugar until smooth and creamy—about 1 minute. This step creates the cake’s tender crumb.
- Add liquids: Pour in the oil and molasses, mixing until fully combined.
- Season the batter: Add salt, allspice, cinnamon, nutmeg, and baking powder. Beat briefly to distribute the spices evenly.
- Add eggs: Mix in the eggs one at a time, beating just until incorporated. Over-mixing can make the cake dense, so keep it light.
- Fold in flour: Add the flour and gently fold until nearly blended.
- Add fruit & nuts: Add the soaked fruit mixture—including all remaining liquid—and the walnuts (if using). Fold again until evenly combined.
- Bake: Pour the batter into the prepared pan. Cover loosely with foil and bake for 2½ hours.
- Finish baking uncovered: Remove foil and continue baking for 30–45 minutes, or until a skewer inserted into the center comes out clean (start checking at 30 minutes).
- Cool: Let the cake rest in the pan for 20 minutes, then transfer to a rack to cool completely. The flavor deepens as it cools, so don’t slice too early.
Serving and Storage Tips
- Serving: This cake is wonderful on its own, but it becomes extra festive with a pour of warm custard.
- Decoration: Keep it simple with fresh cherries, or go classic with marzipan and fondant.
- Storage:
- Store tightly wrapped at room temperature for up to 1 week.
- Refrigerate for up to 2 weeks.
- Freeze (undecorated) for up to 3 months. Thaw overnight in the fridge.
Helpful Notes
- If the top browns too quickly, keep the foil on longer.
- For extra flavor depth, replace a few tablespoons of juice with orange zest.
- Want a richer cake? Add a splash of black treacle or extra molasses.
- Walnuts can be swapped for pecans or omitted entirely for a nut-free version.
- Letting the cake rest a full day before serving improves the texture and taste.
Conclusion
This Christmas Cake is everything a holiday dessert should be—moist, aromatic, beautifully spiced, and packed with fruit. Thanks to the quick-soak technique, it’s far easier than traditional versions but every bit as impressive. Whether you enjoy it plain, glazed, or fully decorated with fondant, this cake always earns compliments and becomes a festive tradition of its own.
If you try this recipe, please leave a comment and a star rating—I’d love to hear how it turned out for you! And don’t forget to share your creation on Facebook or Pinterest so others can enjoy it too.
What twist did you try—extra nuts, citrus zest, or a boozy soak? Share your ideas below!
Frequently Asked Questions (FAQ)
Can I make this Christmas Cake alcohol-free?
Yes! Simply use 100% apple juice for soaking the fruit. The result is just as moist and flavorful.
How can I make this recipe gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.
Why did my cake turn out dense?
This usually happens when the batter is overmixed after adding the flour. Mix only until combined.
Can I use different dried fruits?
Absolutely. Dried cranberries, figs, or pineapple all work well. Keep the total weight the same.
Is this recipe freezer-friendly?
Yes! Freeze the undecorated cake tightly wrapped for up to 3 months. Thaw overnight before decorating or serving.
How do I know when the cake is done?
Insert a skewer into the center. If it comes out clean or with a few moist crumbs—but no wet batter—it’s ready.
Easy Moist Christmas Cake (Fast-Soak Method)
Ingredients
Method
- Prepare the Fast-Soaked Fruit: Combine all dried fruits and apple juice in a microwave-safe bowl.
- Heat for about 1½ minutes until hot and steamy. Stir well, cover, and let soak for 1 hour until fully plumped and cooled.
- Make the Cake: Preheat oven to 160°C / 320°F (140°C fan). Line an 8–9 inch round cake pan with tall baking paper.
- Beat butter and brown sugar for about 1 minute until creamy.
- Mix in the oil and molasses until smooth.
- Add salt, allspice, cinnamon, nutmeg, and baking powder. Mix briefly.
- Beat in eggs one at a time, just until incorporated.
- Gently fold in the flour until nearly blended.
- Add the soaked fruit mixture and walnuts. Fold until evenly combined.
- Transfer batter to the pan. Cover loosely with foil and bake for 2½ hours.
- Remove foil and bake 30–45 minutes more, until a skewer comes out clean.
- Cool 20 minutes in the pan, then transfer to a rack to cool fully.