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Holiday Cake – EASY Moist Fruit Cake Recipe

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This Holiday Cake is a classic moist fruit cake bursting with plump dried fruits, warm spices, and rich flavors. Perfect for festive celebrations, it combines soaked raisins, apricots, cherries, and dates with buttery batter, baked low and slow for a dense, flavorful treat. The cake can be enjoyed plain or beautifully decorated with marzipan and fondant, dusted with icing sugar, or topped with a drippy white glaze. Serve slices warm with pouring custard for a comforting holiday dessert.

Ingredients

Fruit Mix

  • 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

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)
  • 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)

Decorating 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 or other fruit dusted with icing sugar
  • Drippy white glaze (plain sweet white glaze without lemon)

Instructions

  1. Prepare Fruit Soaking: Place all dried fruits and apple juice in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot, then stir to coat all fruit in the liquid. Cover and set aside for 1 hour to soak and cool, allowing the fruit to plump up.
  2. Preheat Oven and Prepare Pan: Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 – 22 cm / 8 – 9″ round cake pan with baking paper ensuring the sides are about 7 cm / 2.75″ tall to accommodate the batter.
  3. Cream Butter and Sugar: Using an electric beater, beat the softened butter and dark brown sugar on speed 5 for about 1 minute until smooth and creamy.
  4. Add Oil and Molasses: Beat in the vegetable oil and molasses or golden syrup until the mixture is fully combined and smooth.
  5. Incorporate Spices and Leavening: Add salt, allspice, cinnamon, nutmeg, and baking powder to the batter, beating until just incorporated and evenly distributed.
  6. Add Eggs: Add the eggs one at a time, beating gently after each addition until just incorporated; avoid overbeating.
  7. Mix in Flour: Stir in the plain flour until mostly incorporated.
  8. Fold in Fruit and Nuts: Gently fold the soaked fruit mixture including any remaining liquid and the chopped walnuts (if using) into the batter until evenly distributed.
  9. Bake with Foil Cover: Pour the batter into the prepared cake pan and cover the top tightly with foil to prevent excessive browning. Bake for 2 1/2 hours in the preheated oven.
  10. Bake Uncovered: Remove the foil and continue baking for an additional 30 to 45 minutes, checking at 30 minutes by inserting a skewer into the center to ensure it comes out clean without batter.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  12. Serve or Decorate: The cake is moist and flavorful enough to be served plain. For festive presentation, decorate with marzipan and fondant, dust with icing sugar, or use fresh cherries and other fruit. Optionally, drizzle with a plain sweet white glaze. Serve slices warm with pouring custard for a traditional holiday treat.
  13. Cutting Suggestions: Cut the cake into thin wedges or into 2cm / 0.75 inch strips, then cut those strips into serving pieces for easy sharing and elegant presentation.

Notes

  • Soaking the fruit in warm apple juice helps to plump the dried fruits quickly for a moist texture.
  • Using dark brown sugar and molasses/golden syrup contributes to a deep, rich sweetness and moist crumb.
  • Covering the cake while baking prevents over-browning and helps the cake cook evenly over several hours.
  • Decorating options vary from traditional marzipan and fondant coverings to simple fresh fruit dusted with icing sugar or a drippy white glaze.
  • Serving with pouring custard, either homemade or store bought, enhances the festive flavor experience.
  • Walnuts are optional but add a pleasant crunch and nutty flavor.

Find it online: https://cookedbysarah.com/holiday-cake-easy-moist-fruit-cake-recipe/