The holiday season brings cherished traditions, and for many, that includes the heartwarming aroma of a freshly baked Christmas cake. Forget the fuss of overnight fruit soaking with this recipe! We offer the ultimate easy, moist Christmas cake that delivers rich flavor and velvety texture without the long wait. You’ll create a truly special treat for your festive celebrations with simple steps and delicious results.
Why You’ll Love This Christmas Cake
This Christmas cake recipe is designed for ease and amazing taste. It’s a fantastic option for busy parents and beginner bakers.
- Fast Prep: No need to soak fruit overnight; our quick method saves you time.
- Incredibly Moist: Enjoy a tender, rich texture that melts in your mouth.
- Perfectly Balanced: This cake is neither too dense nor too crumbly, achieving ideal consistency.
- Versatile Treat: Delicious served plain, or get creative with festive decorations.
- Alcohol Optional: Easily make it boozy with brandy or keep it family-friendly with apple juice.
- Customizable: Adjust the fruit and spice blend to suit your unique preferences.
Ingredients
To make this delicious Christmas cake, gather these simple ingredients. Our fast soaking method ensures deep flavor without the traditional wait.
Understanding the science behind it, soaking dried fruits before baking helps them retain moisture and contributes to the overall consistency of the cake. For more on this, explore why soaking fruit is beneficial for baking.
For the Fast Soaked Fruit:
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots (chopped 8 mm / 1/3″)
- 75g / 2.5 oz mixed peel (diced 5mm / 1/5″)
- 150g / 5 oz glace cherries (chopped 8 mm / 1/3″)
- 180g / 6 oz dates (diced 5mm / 1/5″)
- 1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juice
For the Cake Batter:
- 120g / 8 tbsp unsalted butter (softened)
- 1 1/2 cups dark brown sugar (packed)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all-purpose flour)
- 3/4 cup walnuts (chopped, optional)
For Serving & Decorating (Optional):
- 500ml / 1 pint pouring custard (homemade or store-bought)
- 250g / 8 oz ready-to-roll marzipan
- 250g / 8 oz ready-to-roll white fondant
- Fresh cherries or other fruit dusted with icing sugar
- Drippy white glaze (directions below)
Notes & Substitutions
Feel free to customize your perfect Christmas cake. Adjust the dried fruit blend to your liking, ensuring the total weight remains the same for the right consistency. Mixed peel adds traditional flavor, but you can substitute with fresh orange zest for a brighter note. For the liquid, apple juice is great for a non-alcoholic fruit cake. You can also use orange juice or the classic brandy. Dark brown sugar provides deep caramel notes, but regular brown sugar works too. Molasses or golden syrup adds richness and moistness. Finally, skip the walnuts if you prefer a nut-free cake, or swap them for pecans or almonds.
Equipment
Gathering your tools before you begin ensures a smooth baking process for your lovely Christmas cake. You’ll need some basic items to make this delicious treat.
- Large mixing bowls
- Electric mixer (stand or hand-held)
- 20cm / 8-inch round cake pan
- Parchment paper
- Aluminium foil
- Wooden skewer
- Wire cooling rack
Optional decorating tools include a cake turntable and a palette knife.
Instructions
Creating this delightful Christmas cake is straightforward with our step-by-step guide. Follow these instructions for a moist, flavorful fruit cake everyone will love. Remember, precision makes a difference in baking!
Step 1: Prepare the Fruit
Combine the raisins, apricots, mixed peel, glace cherries, and dates in a large microwave-safe bowl. Add your choice of apple juice (or brandy mix). Microwave on high for 2 minutes, then stir well. Cover the bowl with a lid or plastic wrap and let the fruit soak for at least 30 minutes, or up to an hour. This fast-soaking method ensures the fruit is plump and moist for your Christmas cake.
Step 2: Mix the Cake Batter
Preheat your oven to 150°C / 300°F (130°C / 265°F fan-forced). In a large mixing bowl, use an electric mixer to cream together the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes. Beat in the vegetable oil, molasses (or golden syrup), salt, allspice, cinnamon, and nutmeg until well combined. Add the eggs one at a time, beating well after each addition until fully incorporated. Gradually fold in the plain flour until just combined, being careful not to overmix. Finally, gently fold in the prepared soaked fruit and chopped walnuts (if using) into the batter.
Step 3: Bake the Cake
Grease your 20cm / 8-inch round cake pan and line the bottom with parchment paper. Pour the Christmas cake batter into the prepared pan and smooth the top. Cover the pan tightly with aluminum foil. Bake the cake covered for 1 hour and 45 minutes. Remove the foil and continue baking for another 1 hour to 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, cover it loosely with foil again.
Step 4: Cool the Cake
Once baked, let the Christmas cake cool in the pan on a wire rack for 30 minutes. This allows the cake to settle and firm up. After 30 minutes, carefully invert the cake onto the wire rack to cool completely. Ensure it is fully cooled before attempting any decoration.
Step 5: Decorate (Optional)
For a traditional look, brush the cooled cake with a thin layer of apricot jam (warmed and sieved). Roll out the marzipan to fit the top and sides of the cake. Place the marzipan onto the cake, smoothing it with your hands. Repeat with the white fondant, placing it over the marzipan. Decorate with fresh cherries dusted with icing sugar. For a simpler finish, dust the plain cake with icing sugar or drizzle with a drippy white glaze.
Pro Tips for the Perfect Christmas Cake
Achieve the perfect Christmas cake with these expert tips. They ensure a moist, flavorful, and beautifully baked fruit cake every time.
- Finely Chop Fruit: Chop dried fruit into small, consistent pieces for even distribution and better moisture absorption.
- Softened Butter: Ensure your butter is truly softened to room temperature for a smooth, light batter.
- Don’t Overmix: Overmixing develops gluten, leading to a tough cake; mix until just combined.
- Proper Pan Lining: Line the bottom and sides of your pan with parchment paper to prevent sticking.
- Monitor Oven: Ovens vary, so check for doneness with a skewer and adjust baking time as needed.
- Decorating: For marzipan and fondant, roll them thinly and use a little icing sugar to prevent sticking.
Serving Suggestions, Storage & Variations
Serving
Serve your delicious Christmas cake warm or at room temperature. It’s truly delightful paired with a generous dollop of pouring custard, perhaps infused with vanilla bean paste. Enjoy it plain as a rich, satisfying treat with a cup of tea or coffee.
Storage
Store your baked Christmas cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 weeks. For longer freshness, refrigerate it for 2-3 months. You can also freeze slices or the whole cake, well-wrapped, for up to a year. Thaw in the refrigerator overnight before serving.
Variations
Experiment with different dried fruits like figs, cranberries, or candied pineapple to put a new twist on your Christmas cake. Substitute brandy with sherry or dark rum for different alcoholic notes. You can also add various nuts such as pecans, almonds, or even use a mix of candied citrus peels for an extra burst of flavor.
Nutrition Information
This estimated nutrition information for one slice of Christmas cake serves as a guide. Please note that actual values may vary based on specific ingredient brands and preparation methods.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 50mg |
| Sodium | 100mg |
| Total Carbs | 60g |
| Dietary Fiber | 4g |
| Sugars | 45g |
| Protein | 5g |
Frequently Asked Questions (FAQ)
Can I make this cake without alcohol?
Yes, absolutely! This recipe works perfectly with apple juice or orange juice instead of brandy, creating a delicious non-alcoholic Christmas cake suitable for everyone.
How far in advance can I make Christmas cake?
You can make this Christmas cake up to 2-3 months in advance and store it in the refrigerator. The flavors develop beautifully over time, making it even better.
What if I don’t like mixed peel?
You can simply omit the mixed peel or substitute it with an equal weight of extra raisins, dried cranberries, or fresh orange zest for a brighter citrus note.
Can I scale this recipe up or down?
Yes, you can adjust the ingredient quantities proportionally to make a larger or smaller Christmas cake. Remember to adjust baking times accordingly.
How do I prevent my cake from drying out?
Ensure you don’t overbake the cake; use the skewer test for doneness. Storing it tightly wrapped also helps maintain its moisture.
Conclusion
Baking your own easy and moist Christmas cake is a delightful tradition that brings warmth and festive cheer to any home. This recipe simplifies the process, allowing even beginners to create a rich, flavorful fruit cake without the usual fuss. We hope you enjoy making this delicious Christmas cake and sharing it with your loved ones this holiday season. Happy baking!
Easy & Moist Christmas Cake: Your Festive Fruit Cake Recipe
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Tin
- Whisk/Spatula
- Oven
Ingredients
Cake
- 300 g raisins or 10 oz
- 150 g diced dried apricots chopped 8 mm / 1/3", or 5 oz
- 75 g mixed peel diced 5mm / 1/5", or 2.5 oz
- 150 g glace cherries chopped 8 mm / 1/3", or 5 oz
- 180 g dates diced 5mm / 1/5", or 6 oz
- 1 cup + 2 tbsp apple juice OR 1/3 brandy + 2/3 juice (Note 2)
- 120 g unsalted butter softened (1 US stick), or 8 tbsp
- 1 1/2 cups dark brown sugar packed (Note 3)
- 1/2 cup vegetable oil or canola, peanut, grapeseed
- 3 tbsp molasses or golden syrup (Note 4)
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour all purpose flour
- 3/4 cup walnuts chopped (optional)
- 500 ml pouring custard homemade or store bought (Note 5), or 1 pint
- 250 g ready to roll marzipan or 8 oz
- 250 g ready to roll white fondant or 8 oz
- Cherries dusted with icing sugar
- Cherries or other fruit dusted with icing sugar on plain cake, looks very pretty!
- Drippy white glaze directions below
Instructions
Fast Soaked Fruit
- Combine all dried fruits with apple juice (or brandy mixture) in a bowl and let them soak.
Cake
- Cream together softened butter and dark brown sugar. Mix in vegetable oil, molasses, salt, and all the spices until well combined. Beat in the large eggs one by one.
- Gradually add the plain flour and baking powder to the wet ingredients, mixing until just combined. Fold in the soaked fruits and chopped walnuts, then pour the batter into a prepared baking tin and bake until a skewer comes out clean.
Christmas Cake Decorating options
- Decorate your cooled Christmas cake with either "ready to roll" marzipan and white fondant for a classic look. Alternatively, top with cherries or other fruits dusted with icing sugar, or apply a drippy white glaze.