@brighteyes847: Easy Moist Fruit Christmas Cake - COOKING WITH BRIGHT EYES This easy Christmas cake recipe results in a rich, moist, and full-flavored fruit cake that’s perfect for the holiday season. Unlike many fruit cakes, this one doesn't require overnight soaking of the fruit. It’s ready in just a few hours and can be enjoyed plain or dressed up with marzipan and fondant for a festive touch. Ingredients Fast Soaked Fruit: 300g / 10 oz raisins 150g / 5 oz diced dried apricots 75g / 2.5 oz mixed peel, diced 150g / 5 oz glace cherries, chopped 180g / 6 oz dates, diced 1 cup + 2 tbsp apple juice, or 1/3 brandy + 2/3 juice Cake: 115g / 8 tbsp unsalted butter, softened 1 1/2 cups dark brown sugar, packed 1/2 cup vegetable oil (or any neutral oil) 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) 3/4 cup walnuts, chopped (optional) For Serving: 500ml / 1 pint pouring custard (optional) For Decorating (Optional): 250g / 8 oz marzipan 250g / 8 oz fondant Cherries dusted with icing sugar Preparation Fast Soaked Fruit: In a large microwavable bowl, combine dried fruits and juice (or juice and brandy). Microwave on high for 1 1/2 minutes or until hot. Stir the fruit to coat it in the liquid. Cover and set aside for 1 hour to soak and cool. Cake: Preheat the oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm round cake pan with parchment paper. Beat the softened butter and dark brown sugar with an electric beater for 1 minute, until smooth and creamy. Add oil and molasses, beating until combined. Stir in the salt, spices, and baking powder. Add eggs one at a time, beating after each addition. Gradually mix in the flour. Stir in the soaked fruit (with the liquid) and walnuts, if using. Pour the batter into the prepared cake pan. Cover with foil and bake for 2 1/2 hours. Remove the foil and bake for an additional 30 to 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a cooling rack to cool completely. Decorating (Optional): Roll out the marzipan and cover the cake with a smooth layer. Repeat the same with fondant, creating a decorative layer over the marzipan. For an extra decorative touch, create a quilted pattern on the fondant and decorate with cherries dusted with icing sugar. Serving: Serve plain or with pouring custard for a festive touch. Enjoy the rich, moist texture of this cake – perfect for Christmas celebrations!

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