There’s nothing quite like the cozy aroma and rich flavor of a perfectly spiced holiday treat. This Moist Fruit Cake with Christmas Spices Recipe is one of my all-time favorites because it’s dense, decadently moist, and loaded with festive fruits and warming spices that just sing comfort. It’s a crowd-pleaser that holds a special place on my table every season.

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 Moist Fruit Cake with Christmas Spices Recipe
Top Tip
How to Serve Moist Fruit Cake with Christmas Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Fruit Cake with Christmas Spices Recipe

Why You'll Love This Recipe

Sharing a slice of this Moist Fruit Cake with Christmas Spices Recipe always sparks happy memories and compliments. Whether it’s a holiday feast or simply a decadent afternoon treat, it’s reliably moist and packed with seasonal spices that feel like a warm hug.

Ultra Moist Texture: The soaking of fruits and rich ingredients create that almost fudgy, luxurious crumb that doesn’t dry out.
Perfect Blend of Christmas Spices: Cinnamon, nutmeg, and allspice strike that perfect nostalgic note without overpowering the fruit’s natural sweetness.
Flexibility for Your Taste: Whether you prefer brandy or juice, walnuts or no nuts, this recipe feels like it’s made just for you.
Impressive Yet Simple: It looks like you spent hours decorating, but making this cake is easier than you might think—trust me!

Ingredients & Why They Work

This cake’s magic is in its harmony of ingredients—moist fruit, rich brown sugar, melting butter, and festive spices. Shopping with a plan helps: look for good-quality dried fruits and fresh spices to get the best depth of flavor.

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: Classic fruity sweetness that plumps beautifully during soaking, infusing the cake with juice.
Diced dried apricots: Adds bright, chewy bites to balance the deeper flavors.
Mixed peel: Brings subtle citrus aroma without bitterness—go for finely chopped peel for even bites.
Glace cherries: Their glossy bursts add fun color and a slight tartness.
Dates: Known for sticky sweetness that keeps the cake luscious and moist.
Apple juice or brandy: Moisturizes and plumps fruit; brandy adds that festive warmth if you like alcohol.
Unsalted butter: For that tender richness, softened for easy creaming with sugar.
Dark brown sugar: Enhances molasses flavor and deepens the cake’s color.
Vegetable oil: Keeps the cake moist without weighing it down.
Molasses or golden syrup: Adds complexity and extra moistness.
Salt: Balances sweetness and highlights spices.
Allspice, cinnamon & nutmeg: The Christmas spice trifecta for that seasonal warmth.
Eggs: Bind everything and give the cake structure.
Baking powder: To gently lift the dense batter.
Plain flour: The base that holds it all together.
Walnuts (optional): Adds that lovely nutty crunch contrast.

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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

Everyone has their own twist on fruit cake, and that’s part of its charm. I like to tweak the nuts and the alcohol content depending on my crowd. Feel free to test what you love—this cake adapts beautifully!

Variation: I once swapped walnuts for pecans and it turned out to be a fantastic, nuttier experience that my family adored.
Alcohol-Free: If you prefer no booze, just use all apple juice—the cake remains moist and everyone at the table can enjoy it!
Fruit Swap: Try adding dried cranberries or golden raisins for a different flavor punch.
Gluten-Free: Using a gluten-free flour blend also works well if you’re careful to measure correctly.

Step-by-Step: How I Make Moist Fruit Cake with Christmas Spices 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 to Bring It to Life

Start by placing your chopped dried fruits in a large microwave-safe container. Pour over the apple juice or brandy mixture and microwave for about 1½ minutes until hot. Stir thoroughly to coat every piece, then cover it and let it sit for an hour. This soak is key—it plumps the fruit and infuses the cake with moisture and flavor.

Step 2: Cream Your Butter and Sugar Well

In a large bowl, use your electric mixer to beat softened butter and dark brown sugar. Give it about a minute until creamy and smooth. This helps the sugar dissolve and traps air for a lighter crumb. Then add the oil and molasses, blending until the mixture is consistent—this combo keeps the cake rich and moist.

Step 3: Spice it Up and Add the Eggs

Mix salt, allspice, cinnamon, nutmeg, and baking powder into your butter mix. These spices are what truly make this a Christmas cake! Next, add eggs one at a time, beating just until they’re incorporated. Over-mixing here can toughen your cake, so patience pays off.

Step 4: Fold in Flour and Fruit

Gently stir in the flour until mostly incorporated, then fold in the soaked fruit mixture along with all that flavorful liquid, plus the walnuts if you're using them. The liquid-rich fruit mixture keeps the cake incredibly moist as it bakes.

Step 5: Bake Low and Slow for Best Results

Pour your batter into a greased and lined 8-9 inch round pan, cover the top with foil to prevent over-browning, and bake at 160°C (320°F) for 2½ hours. After that, remove the foil and bake for another 30 to 45 minutes until a skewer inserted comes out clean. The long, gentle bake develops the deep flavors and moist texture that make this cake so special.

Step 6: Cool and Serve

Let the cake cool for about 20 minutes in the pan before transferring it to a rack to cool completely. It’s dense and rich, so slicing into thin wedges or small pieces works best—trust me, a little goes a long way.

Top Tip

I’ve made this Moist Fruit Cake with Christmas Spices Recipe dozens of times, and these tips have saved me from a dry or overly dense batch more times than I can count.

Fruit Soaking: Don’t skip soaking or cut the time short—it’s the secret to that luscious moist crumb.
Low and Slow Baking: Keep the oven temperature low to avoid a burnt crust with raw inside—this cake needs a gentle, even bake.
Cover With Foil: Always tent the cake with foil during the first part of baking to keep the top from over-browning.
Beat Butter and Sugar Well: This step adds air and lightens the cake texture—a quick minute with an electric mixer works wonders.

How to Serve Moist Fruit Cake with Christmas Spices Recipe

Christmas Fruit Cake - Serving Suggestion

Garnishes

I love keeping it simple with fresh cherries dusted lightly with icing sugar—adds a festive pop! For special occasions, a smooth layer of marzipan and white fondant topped with silver balls and violet cherries turns this cake into a showstopper.

Side Dishes

Pouring custard alongside is my traditional favorite—warm, silky, and just the right contrast to the dense cake. A scoop of vanilla ice cream or lightly whipped cream also pairs beautifully for a less classic but equally indulgent experience.

Creative Ways to Present

For a holiday gathering, try stacking small slices on a dessert platter with sprigs of rosemary and cranberries scattered around. Wrapping a festive ribbon around the cake adds charm if you’re gifting it. And if you’re up for it, a gentle white glaze drizzled over the cake looks stunning and adds a touch of sweetness.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices in an airtight container in the fridge to maintain moisture and freshness. Wrapped tightly, they stay delicious for up to a month—though I have to admit, it rarely lasts that long in my house!

Freezing

This cake freezes wonderfully. I slice it before freezing so I can thaw just what I need. Wrap pieces individually in cling film, then place in a freezer bag. It keeps for up to a year without losing that moist texture.

Reheating

To enjoy leftover fruit cake the way it’s meant to be, I pop a slice in the microwave for 15–20 seconds or warm gently in a low oven wrapped in foil. It brings back that fresh-baked warmth without drying it out.

Frequently Asked Questions:

Can I make this Moist Fruit Cake with Christmas Spices Recipe ahead of time?

Absolutely! This cake actually benefits from a few days of resting to let the flavors deepen even more. Just keep it wrapped in an airtight container in the fridge.

Can I substitute any of the dried fruits?

Yes! Feel free to swap in any dried fruits you prefer, like dried cherries, cranberries, or figs. Just keep the total fruit weight roughly the same for balance and moisture.

Do I have to use brandy in the fruit soak?

Not at all. The apple juice soaking method works beautifully and makes the cake accessible to everyone. Brandy adds traditional richness but is optional.

How do I store and keep this cake fresh?

Store in an airtight container in the fridge for up to a month. For longer storage, freezing works great—just slice and wrap pieces well to avoid freezer burn.

Final Thoughts

I’ve made many fruit cakes over the years, but this Moist Fruit Cake with Christmas Spices Recipe never fails to deliver that perfect balance of moistness, rich flavor, and holiday cheer. It’s one of those recipes I reach for when I want to impress guests or share a slice of tradition with loved ones. Give it a try—you’ll end up making it part of your family’s festive favorites too!