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To be honest, fruit cakes with dried fruit mix can sometimes be too dry and too sweet. I am talking about those commercially sold in supermarkets and some bakeries. Thus for the longest time, I am not a big fan of fruit cake. When I started learning baking, one of the first few things I made was a fruit cake, which is traditionally made using a long-drawn, multiple-step, laborious recipe, then preserved it over a couple of weeks before serving.

Baking is an impulse thing for me, thus I didn’t make the alcoholic dried fruit mix in advance. In this fruit cake recipe, I heat-soaked the dried fruit mix — simmering the dried fruit mix with juice and added alcohol, then let it soak and cool completely before adding to my cake batter. I used cognac, an exquisite french liquor as that’s the only opened bottle I have in my alcohol cabinet. If you have brandy, or rum or even whiskey, feel free to use them. Or if you prefer a non-alcoholic version, use orange juice, apple juice or even mango juice. Yes! I tried using mango juice and it tasted great!

fruit cake

This fruit cake recipe is after several rounds of trial-and-error. It is super moist, and of course, with alcoholic soaked dried fruits, honey, butter, oil added. I substituted sugar with the demerara unrefined cane sugar which has a slightly roasted bitter taste to it. All these contributed to the moist and not-so-sweet flavour profile of the cake.

I do not want to wait for weeks before I can eat it. This cake is made all on the same day, a shorter wait of 2 full days to let the flavour develop before savouring it. It’s really quick and easy.

When is fruit cake eaten?

Fruit cakes remind me of Christmas and breakfast! During Christmas season, supermarkets will start selling boxed up Christmas fruit cakes, and some brands I found are quite moist and very very sweet! When I was little, my mummy will sometimes buy slices of fruit cakes from the local bakery store and I will eat it for breakfast with a cup of warm Milo. In Singapore where I live, fruit cakes can be bought quite cheaply from local bakeries, and as expected they are not made of quality dried fruits nor butter nor flour. And it’s dry in most cases as I mentioned above.

fruit cake

What is fruit cake made of?

Many of the ingredients I used here are pretty similar to those I used to make this Spiced Apple Cake.

  • Dry ingredients – plain flour and fine salt. Spices such as cinnamon powder, nutmeg powder, allspice powder, all of which gives the festive flavour profile to the fruit cake.
  • Wet ingredients – eggs, a neutral flavoured vegetable oil, Manuka honey (can be substituted with molasses or golden syrup), butter for that buttery profile, and demerara unrefined cane sugar (to replace sugar)
  • Dried fruit mix – I used a mixture of sultanas and raisins, and grab whatever dried fruits I can find in the supermaket near me. What I added in this recipes are dried guava, dried preserved ginger (yum!) and dried prunes. I added cognac and orange juice to the mix. You can use rum, whiskey, brandy instead of cognac, basically I used whatever alcohol bottle that is opened in my cabinet. For the juice you can also use apple juice or mango juice to replace orange juice, they all work and are equally yummy!
  • Decoration – I watered the cake with cognac after baking. Before serving, you can decorate the cake with fruits and nuts. I simply used cherries in this recipe.

Looking for more Christmas or festive recipes?

Check out these:

fruit cake

Watch how to make fruit cake on YouTube

Pin now, make later

fruit cake

Fruit Cake, Super Moist and Super Easy

This Fruit Cake recipe is tops! Make it for Christmas or any festive season. I heat-soaked the dried fruits on the same day I baked the cake. And no need for special baking equipment, just a mixing bowl and whisk to mix all ingredients together. Super moist and flavourful, super easy to make.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Dessert
Cuisine Western
Servings 6 people
Calories 320 kcal


Wet ingredients

Dry ingredients

Dried fruits mix

Other ingredients

  • ½ cup Cognac can be substituted with brandy, whiskey, rum
  • Cherries optional


Quick prepare the dried fruit mix

  • Cut the 120 g dried prunes, 80 g dried preserved ginger, 80 g dried guava into 1cm pieces.
    120 g dried prunes, 80 g dried preserved ginger, 80 g dried guava
    chop dried fruits
  • In a pot over medium low heat, add all fried fruits (including 150 g dried fruit mix (raisins, sultanas))and 1/2 cup fresh orange juice. Bring to a boil and reduce heat to simmer for another 3 minutes.
    150 g dried fruit mix (raisins, sultanas), 1/2 cup fresh orange juice
    soak dried fruits
  • Remove from heat. Add 1/2 cup Cognac.
    Cover and let it cool completely while the dried fruits soak up the juice and alcohol for another 1-2 hours.
    Note: omit the alcohol for non-alcoholic version, just use double the portion of the orange juice.
    1/2 cup Cognac
    soak dried fruits

Prepare the cake batter

  • Pre-heat oven to 170C / 338F  (conventional oven) or 150C / 302F (convection oven with fan).
    oven temperature
  • Cream 100 g unsalted butter and 150 g Demerara unrefined brown sugar together in a large mixing bowl.
    150 g Demerara unrefined brown sugar, 100 g unsalted butter
    mix the wet ingredients
  • Then add 3 eggs, 4 tbsp honey, 1 cup vegetable oil.
    1 cup vegetable oil, 3 eggs, 4 tbsp honey
    mix the wet ingredients
  • Whisk all the wet ingredients into a smooth batter. 
    Note: it'll take a while of stirring to mix the oil and other wet ingredients into a smooth batter.
    mix the wet ingredients
  • Sift all the dry ingredients (250 g plain flour, 1/2 tsp baking powder, 1/4 tsp fine salt, 1/2 tsp cinnamon powder, 1/2 tsp allspice powder, 1/2 tsp nutmeg powder) into the batter.
    250 g plain flour, 1/2 tsp baking powder, 1/4 tsp fine salt, 1/2 tsp cinnamon powder, 1/2 tsp allspice powder, 1/2 tsp nutmeg powder
    sift dry ingredients
  • Mix with a whisk until all incorporated. Batter will be thick.
    sift all ingredients
  • Add in the dried fruit mix and combine them well into the batter.
    mix with dried fruits mix
  • Transfer the batter into the cake pan up to 80% full.
    Tap the cake pan a few times on the table to release any air bubbles in the batter.
    Note: A 7" cake pan will be ideal for 1 cake. However as I do not have a 7", I am using a 6" and 4" non-stick bundt cake pan.
    If you are not using a non-stick cake pan, grease the cake pan with vegetable oil before pouring in the batter.
    fill the baking tray
  • Bake in pre-heat oven for 70-85 minutes at 170C / 338F (conventional oven) or 150C / 302F (convection oven with fan).
    Note: I baked the small 4" bundt cake size for 40 minutes. The 6" bundt cake size is baked for 85 minutes.
    To test the doneness of the cake, insert a chopstick or skewer in the middle of the cake, if it comes out clean, it’s done. 
    Underbaking the cake will result in a gooey cake centre.
    bake the fruit cake
  • Cool in the cake pan on a cooling rack for about 30 minutes. Then release the cake from the cake pan.
    place on rack

Decorate the cake

  • Poke holes on the cake. 
    poke holes on fruit cake
  • Drizzle 1/2 cup Cognac on the cake and use a brush to brush the alcohol all over.
    1/2 cup Cognac
    brandy on fruit cake
  • Wrap the cake in cling wrap. Let the flavour of the cake develop over at least 48 hours before serving.
    wrap the fruit cake
  • Before serving, decorate the cake with Cherries (optional).
    place cherries on fruit cake
  • Serve and enjoy!
    fruit cake



Calories: 320kcal
Keyword cake, christmas, dried fruits
Tried this recipe?Tag @BeautifulVoyager.Kitchen on IG!

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