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Christmas Cake
Isabella

Easy Moist Christmas Cake (Fast-Soak Method)

A rich, spiced, and fruit-packed Christmas Cake made with a quick one-hour soak. This festive bake is moist, aromatic, and wonderfully simple—perfect for gatherings, gifting, or starting a new holiday tradition.
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Prep Time 1 hour 30 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours 45 minutes
Servings: 12 slices
Course: Dessert, Holiday Baking
Cuisine: British, European
Ingredients Method Notes

Ingredients
  

Fast-Soaked Fruit
  • 300 g Raisins
  • 150 g Dried apricots, finely chopped about 8 mm pieces
  • 75 g Mixed peel, diced small
  • 150 g Glacé cherries, halved or chopped
  • 180 g Dates, diced about 5 mm pieces
  • 270 ml Apple juice Alcohol-free alternative to brandy
Cake Batter
  • 120 g Unsalted butter, softened
  • 1.5 cups Dark brown sugar, packed
  • 0.5 cup Neutral vegetable oil
  • 3 tbsp Molasses or golden syrup
  • 0.5 tsp Salt
  • 0.5 tsp Allspice
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 3 Large eggs room temperature
  • 0.5 tsp Baking powder
  • 1.67 cups All-purpose flour
  • 0.75 cup Chopped walnuts (optional)
For Serving (Optional)
  • 500 ml Pouring custard
Optional Decorations
  • 250 g Ready-to-roll marzipan
  • 250 g Ready-to-roll white fondant

Method
 

  1. Prepare the Fast-Soaked Fruit: Combine all dried fruits and apple juice in a microwave-safe bowl.
  2. Heat for about 1½ minutes until hot and steamy. Stir well, cover, and let soak for 1 hour until fully plumped and cooled.
  3. 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.
  4. Beat butter and brown sugar for about 1 minute until creamy.
  5. Mix in the oil and molasses until smooth.
  6. Add salt, allspice, cinnamon, nutmeg, and baking powder. Mix briefly.
  7. Beat in eggs one at a time, just until incorporated.
  8. Gently fold in the flour until nearly blended.
  9. Add the soaked fruit mixture and walnuts. Fold until evenly combined.
  10. Transfer batter to the pan. Cover loosely with foil and bake for 2½ hours.
  11. Remove foil and bake 30–45 minutes more, until a skewer comes out clean.
  12. Cool 20 minutes in the pan, then transfer to a rack to cool fully.

Notes

For a brighter flavor, add orange zest to the batter. Swap walnuts for pecans or omit for a nut-free version. If the top browns too quickly, keep it covered with foil. Resting the cake overnight improves taste and texture.