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3-Ingredient Fruit Cake

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Find it online: https://bakesbliss.com/3-ingredient-fruit-cake/