Introducing the famous 3 Ingredient Christmas Cake (fruit cake) made from mixed fruit, iced coffee and self-raising flour! Award winning, super easy and totally delicious!
Everybody loves a 3 ingredient recipe, right!? And this 3 Ingredient Christmas Cake is the ultimate fruit cake recipe. It was originally a CWA (Country Womens Association) recipe that’s become famous thanks to how simple it is to make. No fuss. Just 3 ingredients!
The Famous 3 Ingredient Christmas Cake Recipe (Fruit Cake)
If you don’t believe that you can make the most AMAZING fruit cake from just 3 ingredients… try this and I promise you’ll change your mind! All you need is:
- mixed dried fruit (see below for details)
- iced coffee (or a liquid substitute – see below for substitutions)
- self-raising flour
*Please scroll to the recipe card at the bottom of the post for ingredient quantities and the method
What Is Mixed Dried Fruit?
Mixed dried fruit can be bought pre-packaged from the dried fruit/nuts section of any major supermarket.
I like to use the Sunbeam Mixed Fruit that contains sultanas, currants, raisins, orange peel, lemon peel and glace cherries.
However, you can use absolutely any brand of mixed dried fruit you like.
Iced Coffee Substitutes
I like to use a store-bought iced coffee that is slightly sweetened for this recipe. There are many different brands of iced coffee that you can use, including: Big M, Farmers Union, Dare, Ice Break, Starbucks etc.
Or Substitute The Iced Coffee For:
- juice (orange, apple, pineapple etc)
- black tea
- chocolate milk
Adding Alcohol To The 3 Ingredient Christmas Cake
If you’d like to add a splash of alcohol to your Christmas fruit cake, here’s the types that work best:
- dark rum
- orange-flavoured liqueur
- Baileys Irish cream (or make your own!)
Simply add the alcohol to the dried fruit mix along with your chosen liquid (iced coffee, juice etc).
Prepare The 3 Ingredient Christmas Cake 1 Day Ahead
You’ll need to start prepping this 3 ingredient Christmas cake 1 day before baking. Mix the dried fruit and iced coffee (or liquid substitute) in a large bowl or container and then place in the fridge overnight.
This allows the dried fruit to soak up the liquid and become plump… which then results in a beautiful and moist fruit cake when baked.
On the day of baking, mix through the self-raising flour and pour into a baking tin.
Storing & Serving Fruit Cake
This cake can be stored for up to 1 month. To store, simply wrap in foil or place into an airtight container at room temperature.
Serve at room temperature or warm it up and serve with a drizzle of cream or custard (brandy custard is delicious too).
Baking Fruit Cake
Cook our famous 3 Ingredient Christmas Cake on 160 degrees celsius fan-forced (320 degrees fahrenheit). If using a conventional oven (not fan forced) increase the temperature to 175 degrees celsius (350 degrees fahrenheit).
We recommend cooking this cake for approximately 1 hour. However, as all ovens are very different you might need to increase the cooking time by up to 30-60 minutes.
Testing If The Cake Is Cooked
The cake is cooked if the middle is firm to the touch and a skewer inserted into the middle comes out with a few moist crumbs on it.
What To Do If The Cake Is Browning Too Much
If you find your cake is browning too quickly, simply place a sheet of foil loosely over the top of the cake and continue baking.
Can this cake be made with gluten-free flour?
Yes – many of our readers have successfully made this using gluten-free self-raising flour.
Can I add extra spices?
Absolutely! Ground cinnamon, nutmeg and mixed spice are delicious in this recipe.
Can I use this recipe to make smaller individual cakes?
Yes you can! Simply reduce the cooking time depending on the size of your cake tins.
Can you taste the iced coffee in the cake?
Not at all!
Can I add nuts to this recipe?
Yes you can! Blanched almonds on top of the cake give it a traditional look.
Can this recipe be made vegan?
Absolutely – we’ve had lots of readers who have successfully used soy based milks in this recipe.
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The Famous 3 Ingredient Christmas Cake
- 1 kg (6 cups) dried mixed fruit see recipe notes
- 600 ml (2 1/2 cups) iced coffee see notes
- 265 g (2 cups) self-raising flour
- Place the mixed dried fruit into a very large bowl. Add the iced coffee (or liquid substitute) and mix well. Cover with plastic wrap and place into the fridge overnight.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 23cm cake tin with baking paper and set aside.
- Stir the self-raising flour through the fruit mixture and pour into the prepared tin.
- Bake for approximately 1 hour (see notes) or until the cake feels firm in the middle and a skewer inserted comes out with a few moist crumbs on it.