Easy Moist Fruit Cake
This Easy Moist Fruit Cake is a delightful Christmas treat packed with flavorful fruits and spices, perfect for holiday gatherings.
Ingredients
For the soaked fruit
- 300 g raisins
- 150 g diced dried apricots (chopped 8 mm)
- 75 g mixed peel (diced 5mm)
- 150 g glace cherries (chopped 8 mm)
- 180 g dates (diced 5mm)
- 1 cup + 2 tbsp apple juice or 1/3 brandy + 2/3 juice
For the cake
- 120 g unsalted butter (softened, 1 US stick)
- 1 ½ cups dark brown sugar (packed)
- ½ cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- ½ tsp salt
- ½ tsp all spice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ½ tsp baking powder
- 1 ⅔ cups plain flour (all-purpose flour)
- ¾ cup walnuts (chopped, optional) Optional ingredient
For serving
- 500 ml pouring custard (homemade or store-bought)
- 250 g "ready to roll" marzipan
- 250 g "ready to roll" white fondant
- Cherries dusted with icing sugar
- Drippy white glaze Refer to separate directions for glaze
Instructions
Fast Soaked Fruit
- In a bowl, combine the raisins, dried apricots, mixed peel, glace cherries, and dates.
- Pour in apple juice (or brandy and juice). Let the fruits soak for at least an hour or overnight for the best flavor.
Cake Preparation
- Preheat your oven to 150°C (300°F) and grease a cake pan.
- In a mixing bowl, cream the softened butter and brown sugar together.
- Add the vegetable oil, molasses, salt, spices, and eggs. Mix until combined.
- Stir in the soaked fruits and any leftover liquid.
- Gradually fold in the flour and baking powder, then mix in walnuts, if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 1.5 hours, or until a toothpick comes out clean.
Christmas Cake Decorating Options
- Once the cake has cooled, cover it with marzipan.
- Roll out the fondant and drape it over the marzipan layer, smoothing it down.
- Decorate with cherries or fruits dusted with icing sugar and add a drippy white glaze for a festive look.
Notes
This cake can be stored in an airtight container at room temperature for up to two weeks. For longer storage, freeze it for up to three months. Wrap well to prevent freezer burn.