Description

This easy and moist Christmas cake is a traditional fruitcake packed with plump soaked dried fruits, warming spices, and a luscious texture. It’s perfect for holiday celebrations, made sweeter with a touch of molasses and boasting a rich, dense crumb. The cake can be served plain or decorated with marzipan and fondant, fresh fruit, or a sweet white glaze, and is best enjoyed with classic pouring custard.

Ingredients

Scale

Fruit Soak

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 apple juice

Cake Batter

120g / 8 tbsp unsalted butter, softened (1 US stick)
1 1/2 cups dark brown sugar, packed
1/2 cup vegetable oil (or canola, peanut, grapeseed oil)
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)

Decoration and Serving

500ml / 1 pint pouring custard, homemade or store bought
250g / 8 oz “ready to roll” marzipan
250g / 8 oz “ready to roll” white fondant
Cherries dusted with icing sugar (powdered sugar)
Other fresh fruit dusted with icing sugar (optional)
Drippy white glaze (optional – see instructions)

Instructions

Fast Soaked Fruit: Place the raisins, dried apricots, mixed peel, glace cherries, dates, and apple juice or brandy/juice mixture into a large microwavable container. Microwave on high for 1 1/2 minutes until hot. Stir well to ensure all fruit is coated in the liquid, then cover and set aside for 1 hour to soak and cool, allowing the fruits to plump up.
Prepare Cake Pan: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm (8-9 inch) round cake pan with baking paper. The pan should be about 7 cm (2.75 inches) tall to accommodate the cake rise.
Make Cake Batter: Using an electric mixer, beat the softened butter and dark brown sugar at medium speed (speed 5 if using a hand mixer) until smooth and creamy, about 1 minute. Add the vegetable oil and molasses or golden syrup and beat again until fully combined.
Add Spices and Leavening: Add the salt, allspice, cinnamon, nutmeg, and baking powder to the wet mixture and beat until well incorporated.
Incorporate Eggs: Add the eggs one at a time, beating gently after each addition just until incorporated without overmixing.
Mix in Flour and Fruit: Stir the plain flour into the batter until mostly combined. Then fold in the soaked fruit mixture, including all the soaking liquid, and the chopped walnuts if using. Mix gently to ensure even distribution without overworking the batter.
Bake the Cake: Pour the cake batter into the prepared cake pan and cover the top loosely with foil. Bake in the preheated oven for 2 1/2 hours. After this time, remove the foil and continue baking for an additional 30 to 45 minutes until a skewer inserted into the center comes out clean, checking at the 30-minute mark to avoid overbaking.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before decorating or serving.
Decorate (Optional): For traditional decoration, roll out marzipan to cover the cake’s surface, then apply the white fondant over the marzipan. Alternatively, top the cake with fresh cherries or other fruits dusted lightly with icing sugar. You may also create a drippy white glaze (refer to Lemon Cake recipe without lemon juice) and spread it on the cake’s flat surface for a glossy finish.
Serving: Slice the cake into thin wedges or bars approximately 2 cm wide. Serve with warm pouring custard, either homemade or store-bought, for a classic Christmas treat. Enhance custard flavor by adding vanilla seed paste if desired.

Notes

For the fruit soak, brandy or apple juice can be used depending on preference. Brandy adds a richer flavor but is optional.
Dark brown sugar gives the cake a deep molasses flavor and moisture; do not substitute lightly or the texture and flavor will change.
Molasses or golden syrup adds richness and helps bind the batter.
Walnuts are optional but add a nice crunch and nutty flavor.
Pouring custard enhances the moistness and brings traditional Christmas warmth to the serving.
When glazing, flipping the cake upside down provides a flat surface for easy spreading.
The cake can be eaten plain or decorated as preferred, and keeps well stored in a cool place for several days, allowing flavors to mature further.

Prep Time: 15 minutes plus 1 hour soaking
Cook Time: 3 hours 15 minutes (includes covered and uncovered baking time)
Category: Dessert
Method: Baking
Cuisine: British

Keywords: Christmas cake, fruit cake, moist fruit cake, holiday dessert, traditional Christmas dessert, marzipan cake, fondant cake, holiday fruitcake