Rich, flavorful, and incredibly moist — that's what you'll get with this Festive Moist Fruit Cake Recipe. It’s the kind of cake that brings everyone to the table, with juicy fruit, warm spices, and just the right touch of sweetness to celebrate any special occasion.

A round cake with two layers is shown, covered in white fondant decorated in a quilted pattern with small silver balls where the lines meet. The top layer is smooth white fondant with a group of dark red cherries piled in the center, each with green stems. One large slice is taken out, revealing a dense dark brown inner cake filled with small bits of orange and brown. The cake is on a round wooden board placed on a soft gray fabric over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Moist Fruit Cake Recipe
Top Tip
How to Serve Festive Moist Fruit Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Moist Fruit Cake Recipe

Why You'll Love This Recipe

I’ve made this Festive Moist Fruit Cake Recipe for years, and every time it turns out beautifully moist and bursting with fruit flavor. It’s the perfect centerpiece for holiday gatherings or any celebration that calls for something extra special.

Ultra-moist texture: Thanks to soaking the fruit and using both butter and oil, this cake never dries out.
Balanced warm spices: A perfect blend of cinnamon, nutmeg, and allspice that sing without overpowering.
Fruit variety: Combining raisins, apricots, dates, cherries, and mixed peel creates layers of flavor and delightful textures.
Flexible serving options: Enjoy it plain, decorated traditionally, or topped with a luscious pouring custard for extra indulgence.

Ingredients & Why They Work

This recipe’s ingredients create magic when combined — soaked fruit keeps the cake juicy, while molasses and dark brown sugar deepen the flavor and color. I always say quality dried fruit and fresh spices make all the difference here!

Flat lay of a small pile of golden raisins, a handful of chopped dried apricots, some diced mixed peel, chopped bright red glace cherries, diced dark dates, a few whole uncracked brown eggs with clean shells, a stick of soft unsalted butter, a small mound of dark brown sugar, a small white bowl of clear vegetable oil, a small white bowl of dark molasses, a small heap of whole walnuts, a small white bowl filled with amber apple juice, a small white bowl of plain white flour, a small white bowl of warm golden custard, and a small mound of smooth pale marzipan, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raisins: They plump up beautifully when soaked, adding natural sweetness and chewiness.
Diced dried apricots: Their slight tartness balances out the sweetness and gives a tender bite.
Mixed peel: Adds subtle citrus notes without overwhelming the cake.
Glace cherries: A festive pop of color and sweetness—chop them for even distribution.
Dates: Their caramel-like flavor boosts the cake’s richness.
Apple juice (or brandy): Used to soak the fruit—apple juice keeps it light; brandy adds depth.
Unsalted butter and vegetable oil: Together they make the cake moist but also create a lovely crumb.
Dark brown sugar: Brings a rich molasses undertone and dark color.
Molasses or golden syrup: Enhances moisture and adds complexity to the flavor.
Spices (cinnamon, nutmeg, allspice): Warm and comforting, they make the cake truly festive.
Eggs: Provide structure and richness.
Plain flour and baking powder: Ensure the cake rises just right without getting too dense.
Walnuts (optional): Add a pleasant crunch and earthiness that complements the sweet fruit.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Festive Moist Fruit Cake Recipe is how easy it is to tweak according to taste or dietary needs. You can make it boozy or alcohol-free, nut-free, or with different dried fruits — the base recipe is forgiving and versatile.

Variation: I’ve often swapped apple juice for orange juice when I want a subtle citrus note, which my family loves. If you prefer, add a splash of brandy to make it more traditional.
Nut-Free: Simply omit walnuts if anyone has allergies—trust me, you won’t miss them.
Gluten-Free: Substitute plain flour with a good-quality gluten-free blend; just be sure it’s one designed for baking.
Extra Moisture: Drizzle a little brandy or fruit juice over the finished cake a day or two before serving to deepen the flavor and keep it super moist.

Step-by-Step: How I Make Festive Moist Fruit Cake Recipe

A rich, dark brown carrot cake with visible bits of orange and nuts is on a white plate. The cake has two thick layers wrapped in white baking paper. A light cream sauce is being poured over the top, slowly flowing down the sides. Bright red cherries with green stems are placed around and on top of the cake. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Fruit for Juicy Goodness

Start by placing all your dried fruit in a microwave-safe bowl, pour over apple juice or a brandy-juice mix, then microwave until hot (about 1½ minutes). Stir well to coat all the fruit, cover, and set aside for an hour. This step plumps up the fruit beautifully and infuses it with flavor, so don’t skip it!

Step 2: Cream Butter and Sugar Till Smooth

Preheat your oven to 160°C (320°F) and prepare your cake pan—you want it lined and greased. Use an electric mixer to beat softened butter with brown sugar until creamy and smooth, about a minute. The sugar dissolves slightly, giving the cake a satisfying richness.

Step 3: Add the Oil, Molasses, Spices, and Eggs

Next, mix in the vegetable oil and molasses (or golden syrup) until fully combined. Add salt, cinnamon, nutmeg, allspice, and baking powder—beat just until smooth. Crack in eggs one at a time, mixing after each but keeping it gentle to avoid overbeating.

Step 4: Stir in Flour, Soaked Fruit, and Nuts

Fold in the plain flour carefully, stopping just as it disappears. Then gently fold in the soaked fruit along with all that flavorful liquid, plus chopped walnuts if you’re using them. This wet mix is what keeps the cake irresistibly moist!

Step 5: Bake Low and Slow for Perfect Moistness

Pour the batter evenly into your pan, cover with foil, and bake for 2½ hours. Then remove the foil and bake another 30–45 minutes until a skewer comes out clean. This slow baking method gives the cake time to develop deep flavor and stay perfectly moist, but don’t rush it!

Step 6: Cool and Enjoy (or Decorate!)

Let your cake cool in the pan for 20 minutes before transferring it to a wire rack. I find waiting until it’s completely cooled makes decorating easier and keeps the texture just right. This cake is wonderful straight up, but here are some ways to dress it up.

Top Tip

Having made this Festive Moist Fruit Cake Recipe countless times, I can honestly say the soaking step is a game-changer. It makes a dramatic difference in moisture and flavor. Also, don’t rush the bake—low and slow is the only way to keep that perfect dense but moist crumb.

Fruit Soaking: Always soak your fruit in liquid for at least an hour to prevent dryness.
Temperature Control: Bake at a low temperature to avoid a burnt crust and undercooked center.
Use a Foil Tent: Covering your cake for most of baking stops the top from browning too fast.
Patience is Key: Let the cake cool completely before slicing or decorating for best results.

How to Serve Festive Moist Fruit Cake Recipe

Garnishes

I love keeping it simple with fresh cherries dusted in icing sugar—it adds a touch of elegance without too much fuss. For special occasions, layering the cake with marzipan and sparkling white fondant makes it feel truly festive and finished.

Side Dishes

Pouring custard on the side is my go-to. Homemade custard with real vanilla bean is like the ultimate hug in a bowl, but store-bought poured warm also works beautifully and makes serving easier.

Creative Ways to Present

For our family Christmas, I use a cake turntable to smooth on marzipan and fondant, then decorate with pearl balls and a quilted pattern. It’s so much fun and the kids love helping! On less formal occasions, a drizzle of white sugar glaze and a sprinkle of fresh fruit do the trick.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the fridge, and honestly, it’s just as delicious a week later. The flavors meld and the texture stays moist—a real treat for days after baking.

Freezing

This cake freezes wonderfully if you wrap it tightly in plastic wrap and foil. When you pull it out, thaw it overnight in the fridge. I often freeze half right after baking to keep it fresh for later celebrations.

Reheating

If you want to warm up slices, I recommend a quick zap in the microwave for about 15-20 seconds or a few minutes at low heat in the oven. It brings back that fresh-baked feeling without drying it out.

Frequently Asked Questions:

Can I make this Festive Moist Fruit Cake Recipe without alcohol?

Absolutely! The apple juice substitution is delicious and keeps the cake moist while making it accessible for all ages and preferences.

How long can I store this fruit cake?

Stored in an airtight container in the fridge, it stays fresh for up to 2-3 months. Freezing extends its shelf life to about a year.

Should I cover the cake with marzipan and fondant?

While not necessary, covering the cake with marzipan and fondant adds elegance and helps seal in moisture. Plus, it’s a fun way to decorate for festive occasions.

Can I make this cake ahead of time?

Definitely! This cake actually benefits from being made ahead, as resting lets the flavors meld and moisture develop. Just keep it wrapped tightly until serving.

Final Thoughts

This Festive Moist Fruit Cake Recipe is a true classic in my kitchen, one I always come back to when I want to impress without stress. Its rich, comforting flavors and dependable moist texture make it just as wonderful to share with close friends as it is to proudly place at the holiday center table. Trust me, once you try this cake, you’ll find yourself making it year after year — and loving every bite.