The best Ever Moist Christmas Fruit Cake Recipe – This is by far, the moistest Christmas cake recipe I have come across. If you not after a dense, dry and crumbly Christmas cake, this is your recipe! No soaking is required and can be made on the same day. This truly is the ultimate Christmas cake! I hope you’ll enjoy this one. Let’s get started!
If you made this recipe, do let me know. in the comments below how you found it. You can also tag me on Instagram, I would love to see your creations #bakewithshay.
- 425 grams Crushed Pineapple, drained well
- 500 grams Cake Fruit Mix (if this is not available in your country, use the following measurements - 75g Mixed Peel, 75g Glace Cherries, Sultanas - 250gm, Currents - 150gms, Raisins - 100gms)
- 230 grams Butter, diced
- 1 cup Sugar, 205 grams
- 1 cup Water, 250 mls
- 1 Tablespoon Brandy (or 1 teaspoon Brandy Essence)
- 1 teaspoon Vanilla Essence
- 2 Cups Plain White Flour, 260 grams
- 1 teaspoon Mixed Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 Eggs, beaten
1. In a large saucepan place the pineapple, fruit mix, butter, sugar, water, brandy (or essence) and vanilla.
2. Over medium heat bring to a boil ensuring the butter and sugar have dissolved.
3. Remove from the heat and set aside until the mixture is cool - approximately 4 hours
4. Preheat the oven to 160C Bake and prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin for this recipe.
5. Add to a bowl the cooled fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.
6. Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour.
7. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.
8. Remove from the oven and allow the cake to cool completely inside the tin. Once the cake is cold, carefully remove onto a wire rack and slice to enjoy!
**Can be stored at room temperature, in the fridge or frozen.