This moist christmas fruit cake is packed with soaked raisins, apricots, dates, and candied cherries, then covered with marzipan, white fondant, and a drippy glaze for a showpiece finish.
The batter is stirred together after the fruit soaks, with no long aging period and no complicated technique. It slices cleanly and tastes even better after a day of resting.
Table of Contents
Why This Moist Christmas Fruit Cake Recipe Works
Soaking the dried fruit in apple juice plumps it up, so it adds moisture to the crumb instead of pulling moisture out of the batter.
A mix of butter and oil gives richness and a tender texture that stays soft for days.
Dark brown sugar and molasses add deep caramel notes that suit the warm spices and dried fruit.
Ingredients for Moist Christmas Fruit Cake
- 10 oz raisins
- 5 oz diced dried apricots, chopped small
- 2 1/2 oz mixed candied peel, diced
- 5 oz candied cherries, chopped
- 6 oz dates, chopped
- 1 cup plus 2 tbsp apple juice, or 1/3 brandy and 2/3 juice
- 4 oz unsalted butter, softened, 1 stick
- 1 1/2 cups packed dark brown sugar
- 1/2 cup neutral oil
- 3 tbsp molasses
- 1/4 tsp salt
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups all purpose flour
- 3/4 cup chopped walnuts, optional
- 8 oz ready to roll marzipan
- 8 oz ready to roll white fondant
- 1/2 cup powdered sugar and 2 tbsp milk, for the glaze
Dried fruit. Chop everything to a similar small size so every slice has an even mix of fruit.
Apple juice. It soaks into the fruit and keeps the cake moist, and a splash of brandy can replace part of it for a more traditional flavor.
Molasses. A few tablespoons add color and a hint of bitterness that balances the sugar.
Marzipan. A layer under the fondant seals the cake and keeps the icing smooth.
Walnuts. They add crunch, though the cake is just as good without them.
How to Make Moist Christmas Fruit Cake
1. Soak the fruit Combine the raisins, apricots, peel, cherries, and dates in a bowl, pour in the apple juice, and let stand for at least 1 hour or overnight.
2. Prepare the pan Heat the oven to 300 degrees F. Grease an 8 inch round cake pan that is at least 3 inches deep and line the base and sides with parchment.
3. Cream the butter Beat the butter and brown sugar together until combined, then mix in the oil, molasses, salt, and spices.
4. Add the eggs Beat in the eggs one at a time until the batter looks smooth.
5. Fold in the fruit Stir in the soaked fruit and any liquid left in the bowl, then fold in the flour, baking powder, and walnuts just until no dry streaks remain.
6. Bake the cake Spoon the batter into the pan, smooth the top, and bake for 1 hour and 30 minutes, until a skewer comes out clean. Cover loosely with foil if the top browns too quickly.
7. Cool completely Let the cake cool in the pan, then turn it out and cool fully, about 2 hours, before decorating.
8. Decorate Cover the cake with marzipan, drape the rolled fondant over the top, smooth it down, and finish with a drip of the glaze and sugar dusted cherries.
How to Serve Moist Christmas Fruit Cake
Cut the cake into thin slices with a sharp knife dipped in hot water, because the dense fruit and fondant need a clean cut. Serve it with tea or coffee, or alongside a fresh moist vanilla cake for guests who prefer something lighter. Pair it with mini fruit cakes with soft icing on a dessert table, and add a slice of hazelnut olive oil cake or cinnamon streusel coffee cake for variety.
How to Store and Reheat Moist Christmas Fruit Cake
Store the decorated cake in an airtight container at room temperature for up to 3 days, then refrigerate it for up to 1 more week. Keep the undecorated cake wrapped in parchment for up to 5 days. For longer storage, freeze the undecorated cake wrapped tightly in plastic and foil for up to 3 months, then thaw it overnight before icing. Keep fondant away from humid spots and direct sunlight.
Tips and Variations for Moist Christmas Fruit Cake
Chop evenly. Fruit in uniform pieces sinks less and slices more neatly.
Soak ahead. Soaking overnight deepens the flavor and makes the cake even moister.
Line the pan well. Double lined sides keep the edges from drying out during the long bake.
Check early. Start testing with a skewer a little before the time is up, and do not taste the raw batter because it contains raw egg and flour.
Cool before icing. Marzipan and fondant slide and weep on a warm cake.
Roll on powdered sugar. Dust the counter with powdered sugar instead of flour so the fondant does not turn pasty.
Mind the alcohol. If you use brandy, remember that some alcohol remains in the baked cake, so apple juice alone is the better choice for children and anyone avoiding alcohol.
Food safety. For general guidance on handling eggs and storing baked goods safely, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Moist Christmas Fruit Cake
Can I make a moist christmas fruit cake ahead of time?
Yes, bake it up to 5 days ahead and wrap it well, then decorate it a day or two before serving.
How do I keep a moist christmas fruit cake from drying out?
Soak the fruit well, line the pan, and cover the top with foil if it browns before the center is cooked.
Can I leave out the marzipan on a moist christmas fruit cake?
Yes. You can cover the cake with fondant alone, or simply dust it with powdered sugar and serve it plain.
Can I use different dried fruit?
Swap in dried cranberries, figs, or prunes in the same total weight.
Can I skip the walnuts?
Yes. The cake is rich and moist even without nuts, so omit them for a nut free version.
Moist Christmas Fruit Cake with Marzipan and Fondant
Equipment
- 8 inch round cake pan, 3 inches deep
- Parchment paper
- Stand mixer or hand mixer
- Rolling Pin
Ingredients
Main Ingredients
- 10 oz raisins
- 5 oz dried apricots chopped small
- 2 ½ oz mixed candied peel diced
- 5 oz candied cherries chopped
- 6 oz dates chopped
- 1 cup apple juice plus 2 tbsp, or use 1/3 brandy and 2/3 juice
- 4 oz unsalted butter softened, 1 stick
- 1 ½ cup dark brown sugar packed
- ½ cup neutral oil
- 3 tbsp molasses
- ¼ tsp salt
- ½ tsp allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs
- ½ tsp baking powder
- 1 ⅔ cup all purpose flour
- ¾ cup chopped walnuts optional
- 8 oz marzipan ready to roll, for covering
- 8 oz white fondant ready to roll, for covering
- ½ cup powdered sugar for the glaze
- 2 tbsp milk for the glaze
- 12 candied cherries dusted with powdered sugar, for decorating
Instructions
Cooking
- Soak. Mix the dried fruit with the juice and soak for at least 1 hour or overnight.
- Mix. Beat the butter and sugar, then mix in the oil, molasses, salt, spices, and eggs. Stir in the fruit and liquid, then fold in the flour, baking powder, and walnuts.
- Bake. Pour into a lined 8 inch pan and bake at 300 degrees F for 1 hour and 30 minutes, until a skewer comes out clean.
- Cool. Cool completely in the pan and on a rack before decorating.
- Decorate. Cover with marzipan, then fondant, and finish with the glaze and cherries.
