Yummy Moist Christmas Cake

Yummy Moist Christmas Cake, packed with fruit and flavor, Impress everyone with this delicious cake.

I absolutely love Christmas time!  Some people cannot stand all the Christmas carols, decorations and hoopla that always surrounds Christmas,  I am NOT one of them!!  The more fairy lights and decorations the better!

Every year for the past, hmmm say, five years, I always make a Christmas cake in November to allow for it to be able to mature and taste so delicious.  This year that cake got eaten at the start of December!!! OPPS!!

Hence I ending up making two more cakes, one to give to my parents and another one for us to enjoy over the Christmas Break.

This Christmas cake is by far the best tasting Christmas cake and they only recipe that I now use, the original recipe comes from a lovely lady called Francis, but I have tweaked it a bit over the years and now this is my favourite.

You can make it months in advance or days either way it is moist and delicious and if you have any left over you can always try our delicious Christmas Cake Ice Cream

Merry Christmas

Moist Christmas Cake
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  • 1Kg Fruit Mix
  • 1 teaspoon of vanilla extract and almond extract 
  • 3 tablespoons of Rice Malt Syrup or golden syrup if you are not fructose free
  • 1 cup sherry, cointreau or brandy
  • 1 cup of powdered glucose or brown sugar
  • 250g butter
  • 4 eggs
  • 1 1/2 cups plain flour
  • 1/2 cup of self raising flour
  • 1 tsp each of mixed spice, ground cloves, nutmeg, cinnamon
  • 1 tsp orange rind, finely grated
  • ¼ cup orange juice
  • Extra brandy or sherry for top


  1. Mix the fruit, with the syrup, extracts and sherry; leave to stand overnight.
  2. Preheat oven to 150 c. Line a 24cm round or square deep cake tin with three layers of baking paper.
  3. Cream butter and sugar until light and fluffy. Beat in the eggs one at a time.
  4. Sift in the flour, spices and rind and fold into the mix. Add the soaked fruit mixture.
  5. Mix in the orange juice and add to the cake mixture.
  6. Spoon the cake mix into the prepared cake tin.
  7. Place the cake in the middle rack and bake for 3 hours or until cooked when tested with a skewer. Brush the cake liberally with the extra sherry or brandy.
  8. You can continue to "feed" the cake each week with extra sherry or brandy.


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