Have you ever wanted to make a delicious fruit cake but felt overwhelmed by long ingredient lists? Well, I’ve got great news for you! I discovered this amazing fruit cake recipe that needs just three ingredients, and it turns out perfect every time. As someone who loves to bake but doesn’t like complicated recipes, I was amazed at how well this worked.
I first tried this recipe when I needed a quick dessert for a family dinner. Everyone loved it so much that they couldn’t believe it only had three ingredients. Now it’s the recipe I’m known for, and I make it all year round – not just during the holidays!
Just Three Simple Ingredients
Let me share with you the three magic ingredients that make this cake so special:
- Mixed Dried Fruits (2 cups): You can use any mix of dried fruits you like. I usually use raisins, sultanas (golden raisins), and currants. Pick fruits that look fresh and plump – this makes a big difference in how your cake tastes.
- Iced Coffee (1 cup): Regular cold iced coffee works perfectly here. Don’t worry – your cake won’t taste like coffee! The coffee just adds a nice, rich flavor that makes the cake taste special. You can buy it ready-made from the store or make your own.
- Self-Raising Flour (1¾ cups): This is just flour with baking powder already mixed in. It helps the cake rise and become light and fluffy. If you can’t find self-raising flour, I’ll show you how to make your own with regular flour later.
The Most Important Tip
Here’s my number one tip for success: Let the dried fruits soak in the coffee overnight. This one simple step makes all the difference! The fruits will become soft and juicy, which makes your cake moist and full of flavor. If you’re in a hurry, even 2-3 hours of soaking will help.
What You’ll Need to Make Your Fruit Cake
Before we start baking, let’s make sure you have everything you need. Don’t worry – you probably have most of these things in your kitchen already!
Kitchen Tools You’ll Need
Here’s what to gather from your kitchen:
A Cake Pan: You can use an 8-inch round pan, or a 7-inch square one. Any medium-sized cake pan will work!
A Big Mixing Bowl: This is for mixing all your ingredients together.
Measuring Cups: To measure your ingredients correctly.
Baking Paper: Also called parchment paper – this stops your cake from sticking.
A Spoon or Spatula: For mixing your ingredients.
Some Oil or Butter: To grease your pan.
A Tea Towel: You’ll need this when the cake is cooling.
Getting Everything Ready
Let me walk you through the preparation steps that will make your baking super easy:
First Steps (The Night Before)
Pour the cold iced coffee over them.
Cover the bowl with plastic wrap or a plate.
Leave it in the fridge overnight (or at least 2-3 hours if you’re short on time).
Setting Up Your Workspace
When you’re ready to bake, here’s how to get organized:
Turn your oven on to 340°F (170°C). Let it heat up while you prepare everything else.
Grease your cake pan with a little oil or butter.
Cut a piece of baking paper to fit the bottom of your pan.
Put the baking paper in the greased pan.
Get all your ingredients and tools together on your counter.
Quick Tip for Success
I always like to measure out all my ingredients before I start mixing. This way, I know I have everything I need, and it makes the baking process much smoother. Also, make sure your soaked fruits are at room temperature before you start baking – just take them out of the fridge about 30 minutes before you plan to make the cake.
Making Your Perfect 3-Ingredient Fruit Cake
Now that everything is prepared, let’s walk through the baking process step by step. I’ll share all my tried-and-tested tips to ensure your fruit cake turns out wonderfully moist and delicious.
Mixing Instructions
Preparing the fruitcake mixture is straightforward and simple. Follow these steps carefully for the best results:
Combining Your Ingredients
Remove your soaked fruit mixture from the refrigerator and let it come to room temperature.
Place the self-raising flour in a large mixing bowl.
Add the soaked fruits along with all the coffee liquid into the flour.
Gently fold everything together until well combined.
Mix until you achieve a thick, consistent batter.
Testing Your Batter
The mixture should be thick but still stirrable
Make sure all flour is fully incorporated
If the batter seems too thick, add warm water one tablespoon at a time
Baking Process
Preparing for the Oven
Transfer your batter into the prepared cake tin.
Level the surface gently with a spatula.
Tap the tin lightly on your counter to remove any air bubbles.
Place in your preheated oven (170°C fan/340°F/Gas Mark 5).
Baking Time and Temperature
Bake for approximately 35-40 minutes
The cake needs to be golden brown on top
Test with a skewer or toothpick – it should come out clean
The top should spring back when lightly pressed
Cooling and Setting
Initial Cooling
Remove from oven and place on a heat-resistant surface.
Allow to cool in the tin for exactly 10 minutes.
Cover the tin with a wire cooling rack.
Carefully invert the cake onto the rack.
Remove the tin and peel off the baking paper.
Final Cooling Process
Let the cake cool completely before slicing
Wrap in a clean tea towel while still warm for extra moisture
Allow at least 1 hour for complete cooling
Variations
Different Fruit Combinations
You can customize this fruit cake by choosing different dried fruits. Consider substituting the traditional mixed fruits with your favorite combinations. Some delicious options include dried mangoes, pineapples, or apricots. The important thing is to keep the total amount of dried fruit the same (2 cups) to maintain the perfect cake texture.
Adding Extra Flavors
While this cake is delicious with just three ingredients, you can enhance its flavor profile with simple additions. Try mixing in a teaspoon of cinnamon or mixed spice for a warming touch. You can also add chopped nuts like walnuts or almonds for extra crunch. Remember that these are optional additions – the cake is perfectly wonderful in its original form.
Storing and Serving
Proper Storage
To keep your fruit cake fresh and delicious, follow these storage guidelines. Let the cake cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to maintain moisture. The cake will stay fresh at room temperature for up to 5 days. For longer storage, keep it in the refrigerator for up to 2 weeks, or freeze it for up to 3 months.
Serving Suggestions
When it’s time to enjoy your fruit cake, you have several serving options. Serve it plain with a cup of tea or coffee for a traditional experience. For special occasions, dust it lightly with powdered sugar just before serving. You can also warm individual slices slightly and serve them with a dollop of whipped cream or vanilla ice cream for an extra special treat.
Final Tips for Success
Always let your soaked fruits come to room temperature before mixing into the batter.
Don’t overmix the batter – gentle folding is key to a tender cake.
Check your cake a few minutes before the suggested baking time, as oven temperatures can vary.
Let the cake cool completely before slicing for the best texture.
Remember, practice makes perfect. Each time you make this cake, you’ll discover new little tricks that work best in your kitchen. The beauty of this recipe is its simplicity – even if you make a small mistake, it will still taste delicious!
Print3-Ingredient Fruit Cake
An incredibly simple yet delicious fruit cake that requires just three main ingredients. This no-fuss recipe delivers a moist, fruit-filled cake that’s perfect when you need a quick dessert or want to enjoy the flavors of traditional fruit cake without all the work.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12–16 slices 1x
- Category: Dessert
- Cuisine: International
Ingredients
For the Cake:
- 1 kg (about 2.2 lbs) mixed dried fruit (combination of raisins, sultanas, currants, dried cranberries, chopped dried apricots, dates, etc.)
- 2 cups (500ml) self-rising flour
- 2 cups (500ml) cold milk of choice (dairy or plant-based)
Optional Add-ins (not counted in the 3 ingredients):
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice or cinnamon
- 2 tablespoons brown sugar (if you prefer a sweeter cake)
- Zest of 1 orange or lemon
- 1/4 cup chopped nuts
- 2 tablespoons brandy or rum
Instructions
- Prepare for Baking: Preheat your oven to 325°F (170°C). Line a 9-inch round cake pan or 8×8-inch square baking pan with parchment paper, extending the paper up the sides for easy removal.
- Prepare the Fruit: Place the mixed dried fruit in a large mixing bowl. If using any optional flavor additions like vanilla, spices, zest, or alcohol, add them to the fruit.
- Mix the Batter: Pour the milk over the dried fruit and stir well to combine. Let the mixture sit for about 20 minutes to allow the fruit to absorb some of the liquid.
- Add the Flour: After soaking, add the self-rising flour to the fruit mixture. Gently fold everything together until just combined and no dry flour remains. The batter will be quite thick and fruit-dense.
- Bake the Cake: Transfer the batter to the prepared cake pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
- Rest and Serve: For the best flavor, wrap the cooled cake in parchment paper, then in foil, and let it rest for at least 24 hours before serving. This allows the flavors to develop and the cake to become moister.
Serving Suggestions:
Serve slices plain or with a cup of tea or coffee. For a more decadent treat, spread a little butter on warm slices, or serve with a dollop of whipped cream or custard. This cake also pairs well with a slice of sharp cheddar cheese, as is traditional in some regions.
Notes
Pro Tips:
- Different dried fruits absorb liquid at different rates. If after adding the flour your mixture seems too dry, add a splash more milk.
- For a more traditional fruit cake flavor without adding more ingredients, look for mixed dried fruit packages that already contain mixed peel and glace cherries.
- The cake gets better with time – if you can resist, wait 2-3 days before cutting for the best flavor and texture.
- This cake freezes exceptionally well. Wrap individual slices or the whole cake tightly and freeze for up to 3 months.
- For a non-alcoholic version with deeper flavor, try soaking the fruit in cold tea instead of milk.
Common Mistakes to Avoid:
- Using hot milk, which can start to cook the flour before baking.
- Overmixing the batter after adding the flour, which can make the cake tough.
- Underbaking – this dense cake needs sufficient time to cook through.
- Cutting into the cake while it’s still warm, which can make it crumbly.
- Using expired self-rising flour, which may not rise properly.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. The flavor improves with time, making this an excellent make-ahead dessert. For longer storage, freeze wrapped slices or the whole cake for up to 3 months.
Enjoy your 3-Ingredient Fruit Cake!
