This famous 3 ingredient fruit cake is made with just dried mixed fruit, iced coffee and self raising flour, and it's the easiest Christmas cake you'll ever bake. It started life as a CWA recipe and it's been a reader favourite for years, right alongside my 3 Ingredient Shortbread and White Christmas Slice.
A Quick Look At The Recipe
✅ Recipe Name: 3 Ingredient Christmas Fruit Cake
🕒 Ready In: 65 minutes, plus soaking the fruit overnight
👪 Makes: 16 pieces
🍚 Calories: 143kcal per piece
🥣 Main Ingredients: dried mixed fruit, iced coffee, self raising flour
📖 Dietary Info: Vegetarian, no eggs, no butter, freezer friendly
⭐ Why You'll Love It: Just 3 ingredients and one bowl for a rich, moist fruit cake that keeps for up to a month!
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Made this cake several times before. Each and every time it comes out delicious. Never any leftovers. So easy. Many thanks
Carmen
The secret is soaking the dried fruit in iced coffee overnight. The fruit plumps up and soaks in all that creamy sweetness, so you get a beautifully moist cake without any butter or eggs. And no, you can't taste the coffee at all!
If you grew up dodging dry fruit cake full of candied fruit, this one will change your mind. It's moist and packed with real dried fruit flavour, and it keeps for up to a month. Making a few treats for the Christmas table? My Mini Christmas Puddings are another easy favourite.
Why You're Going To Love This Recipe
- Just 3 ingredients: mixed fruit, iced coffee and self raising flour. That's it!
- 5 minutes prep: mix it in one bowl, soak overnight, then stir and bake.
- Super moist: the overnight soak gives you a rich, tender fruit cake every time.
- Keeps for weeks: store it for up to a month, or freeze it for up to 3 months.
- Easy to change up: swap the iced coffee for juice, tea or a splash of Baileys.
Jump to:
- A Quick Look At The Recipe
- Why You're Going To Love This Recipe
- 3 Ingredient Fruit Cake Ingredients
- Variations
- How To Make 3 Ingredient Fruit Cake
- Top Tip
- Baking Temperature And Time
- Storing, Serving And Freezing
- Recipe Tips
- 3 Ingredient Fruit Cake FAQs
- More Christmas Recipes
- The Famous 3 Ingredient Christmas Cake
3 Ingredient Fruit Cake Ingredients
You'll find the exact quantities in the recipe card at the bottom of the post. Here's a quick note on each ingredient:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Dried mixed fruit: buy it prepackaged from the dried fruit and nuts aisle of the supermarket. I use Sunbeam Mixed Fruit, which has sultanas, currants, raisins, orange peel, lemon peel and glace cherries, but any brand works.
- Iced coffee: use a creamy, slightly sweetened store bought iced coffee like Big M or Nippy's. Creamy iced coffee gives the best result, so skip the black iced coffee.
- Self raising flour: this is where the cake gets its rise, so plain flour won't work on its own. If you only have plain flour, add baking powder to it.
Variations
- No iced coffee: soak the fruit in orange, apple or pineapple juice, black tea, coffee or chocolate milk instead.
- Ginger beer fruit cake: one reader used 600ml of ginger beer in place of the iced coffee and said it was a huge success.
- Boozy fruit cake: swap 100ml of the liquid for 100ml of brandy, whisky, sherry, dark rum, port, an orange liqueur, Kahlua or Baileys. Readers love soaking the fruit in Baileys, and you can even make your own Homemade Baileys Irish Cream.
- Spiced fruit cake: add ground cinnamon, nutmeg or mixed spice, plus a little extra lemon or orange peel.
- Nutty fruit cake: stir through some nuts, or press blanched almonds on top for a traditional look.
- Gluten free: many readers have made this with gluten free self raising flour.
- Vegan: readers have had great results using a soy based flavoured milk instead of iced coffee.
How To Make 3 Ingredient Fruit Cake
Start this cake the day before you want to bake it, because the fruit needs to soak overnight. The full method is in the recipe card below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Soak the fruit. Place the dried mixed fruit in a very large bowl, pour in the iced coffee and mix well. Cover and pop it in the fridge overnight.
- Step 2: Prepare the tin. The next day, preheat the oven to 160°C fan forced. Grease a 23cm round cake tin and line it with baking paper.
- Step 3: Add the flour. Stir the self raising flour through the soaked fruit until it's all combined.
- Step 4: Bake. Pour the mixture into the tin and bake for about 1 hour, or until the middle feels firm and a skewer comes out with a few moist crumbs.
Top Tip
Every oven is different, so this cake can take anywhere from 1 hour to almost 2 hours. If the top is browning before the middle is cooked, lay a sheet of foil loosely over the top and keep baking.
Baking Temperature And Time
- Fan forced oven: bake at 160°C (320°F).
- Conventional oven: increase the temperature to 175°C (350°F).
- Cooking time: start checking at 1 hour. Depending on your oven, it may need up to 30 minutes or more extra.
- Is it cooked? The middle should be firm to the touch and a skewer inserted in the centre should come out with a few moist crumbs.
Storing, Serving And Freezing
- Store: wrap the cake in foil or keep it in an airtight container. It keeps somewhere cool at room temperature for up to 1 month.
- Freeze: wrap the completely cooled cake in plastic wrap, then two layers of foil. It freezes for up to 3 months.
- Serve: enjoy it at room temperature, or warm it up with a drizzle of cream or custard. Brandy custard is delicious too!
- Decorate: readers have covered this cake with traditional Royal Icing and found it works perfectly. A layer of marzipan is lovely too.
Recipe Tips
- Don't skip the overnight soak: it's what makes the fruit plump and the cake so moist.
- Use a very large bowl: there's a whole kilo of fruit plus the liquid, so give yourself room to stir.
- Line the sides of the tin: baking paper around the sides helps the cake come out cleanly.
- Choose creamy iced coffee: a slightly sweetened, creamy one works best.
- Making smaller cakes? Bake the mixture in smaller tins or muffin tins and reduce the cooking time to suit.
3 Ingredient Fruit Cake FAQs
Not at all! The iced coffee just keeps the fruit moist and sweet.
Yes. The fruit needs to soak in the iced coffee overnight so it plumps up, which is what gives you such a moist cake. Start the recipe the day before you want to bake it.
Yes! This fruit cake has no eggs and no butter at all. The soaked fruit and iced coffee keep it moist.
Yes. As written, this recipe has no alcohol in it. You can soak the fruit in iced coffee, orange, apple or pineapple juice, black tea or chocolate milk. If you would like a boozy version, swap 100ml of the liquid for your favourite spirit or liqueur.
Not on its own, as the cake needs a raising agent. If you only have plain flour, add baking powder to it.
Yes! Many of our readers have successfully made this using gluten free self raising flour.
Absolutely. Lots of readers have successfully used a soy based flavoured milk in this recipe.
Absolutely! Ground cinnamon, nutmeg and mixed spice are delicious in this recipe. For added flavour, you may also like to add some extra lemon peel or orange peel.
Yes, you can! And blanched almonds on top of the cake give it a traditional look.
Yes, you can! Reduce the cooking time to suit the size of your cake or muffin tins.
Yes, absolutely! Many of our readers have done so and found it works perfectly. Alternatively, you could use a layer of marzipan.
Yes! Wrap the completely cooled whole cake in plastic wrap and then two layers of foil and freeze for up to three months.
More Christmas Recipes
Planning your festive baking? Here are a few more easy favourites, and you'll find heaps more in my Christmas Dessert Recipes.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
The Famous 3 Ingredient Christmas Cake
Ingredients
- 1 kg (6 cups) dried mixed fruit see recipe notes
- 600 ml (2 ½ cups) iced coffee see notes
- 300 g (2 cups) self-raising flour
Instructions
- 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.
Kelly says
Do yo serve hot or cold ...can you put an icing on it ?
Lucy Mathieson says
I would serve it cold - you could ice it but it's not necessary. You could sprinkle over some icing sugar if you like.
Sally says
Could I add some pecan nuts to this? Say 1 cup roughly chopped?
Lucy Mathieson says
Absolutely!
Melissa says
Yes! That was my question!
I am thinking pisatcio!
Christine says
I only have all purpose flour. Can I use that annd do you add baking powder or anything??
Lucy Mathieson says
Sure thing!!! Add 4 tsp baking powder to the 2 cups of plain flour and mix together well (then you'll have self-raising flour!).
Karen Kersey says
Great, thanks for that tip.
krishi says
I’m so excited to try this! I too am going to try it at Christmas. Thanks for sharing
Lucy Mathieson says
Enjoy!!!
Betty Ann says
Good morning!
I’ve mixed up this delicious looking cake. Soaked fruit last night with these conversions:
1 Kg fruit 2. 20pounds
600 ml liquid (I used juice) 2 1/2 cup plus 1 teaspoon
Added this morning before baking:
2 cups (250 g) I used two cups/ .55 lbs
Does this sound right? Before I pop this in oven, I’m thinking batter looks more wet or runnier than video. Should I add more flour?
Please and thank you!
Lucy Mathieson says
Hi there, it should be fine!
krishi says
Hey, we enjoyed a lot... Thanks again
Lucy Mathieson says
Woo hoo!!
Jill Welk says
Yes have made this recipe many times yummy
Lucy Mathieson says
Isn't it delicious!!
Sharon says
If i make it with black tea do i need to add sugar. I made the first one with iced coffee which has sugar added?
Lucy Mathieson says
Hi Sharon, yes I would add some sugar. xx
Vera..hunt says
Just asking..Can we feed this cake with alcohol like a normal christmas cake....Have made it twice...once soaked with iced coffee then aga8n with black coffee..Delicious both ways
Lucy Mathieson says
Absolutely!!!!
Wera Hunt says
I made with black coffee and no added sugar...Was sweet enough from the mixed fruit..Also tried with iced coffee..Black coffee fruit soak was nicer for me
Wendy says
Could you don't he black coffee with flavored coffee creamers?
Dencil Bannister says
That is good to know thankyou I can't wait to try it Dencil Bannister
Nausheen Shaik says
Thank you for this Very easy recipe. It’s a real Winner!!!!
Lucy Mathieson says
Yay!
Rob says
CAN GLUTEN FREE SELF RAISING FLOUR BE SUBSTITUTED PLEASE?
Lucy Mathieson says
Hi Rob, I personally haven't made the substitution but I'll leave your comment here in case someone else has and can offer you some advice.
Debra says
Can I make it in a bundt pan?
Lucy Mathieson says
Sure thing!
Michaelee says
If made in a bundt pan - how can you line is? Is it enough to grease or spray the pan?
Lucy Mathieson says
Hi there, greasing it really well should be fine. xx
Michelle says
Hi Rob,
I have made this cake with gluten free self raising flour without any problems & the recipient said it was delicious!
Lucy Mathieson says
Wonderful!!!
Janie says
You gave several sub. For the coffee.. could you use black berry wine? I did a fruit cake and soaked it in this. It was delicious !
Lucy Mathieson says
Hi Janie, I haven't tried that sorry, so I'm not sure!
Kathleen says
I have done this with black tea and it very nice
Kari says
I'm Canadian and live in SouthWestern, Ontario and was wondering what brand of Glueten-free Self Rising Flour you use in this recipe. Plus what brand of Glueten-free flour you use for any baking?
I have found a decent everý day Glueten-free flour to use when I need a 1/4 cup here or there, or in things where you won't taste it but I haven't found a GF flour to make cookies with that isn't just corn flour, or quinoa and corn flour.
Kaye says
Hi Lucy & Rob - I’ve made it gluten free using half almond meal & half rice flour with gf baking powder.
Lucy Mathieson says
Fantastic!!!! Thanks so much Kaye!
Peter kamid says
This works great with black coffee and a chopped up family block of chocolate too!
Lucy Mathieson says
OMG YUMMMMM!!!!
Margaret AikensM says
Can you break down the ingredients for American like 160 degrees is that 325
Lucy Mathieson says
Hi Margaret, 160 degrees celsius is 320 degrees fahrenheit. 🙂
Bernie says
That's it!!!! I'm making this one this year...giving myself time out from all the soaking and mixing...and coffee and chocolate....heaven!!!!
Helen says
Yes I’m wondering that too!!
Carla says
What is iced coffee or recipe please???
Lucy Mathieson says
Hi Carla, iced coffee is a sweet milky drink that you can buy from supermarkets/cafes etc.
Trisha rofe says
Hi has any one used ginger ale in there cakes recipe yet trisha rofe
Mags says
I used the ginger ale. It was fab!
Mags says
I used the ginger ale. It was fab!
I also put small balls of marzipan in the mixture and his made it like stollen when it was cut.
Lucy Mathieson says
Great ideas!
Muriel says
I have made it gluten free, with almond milk, also with orange juice. They all turned out very well Great for my coeliac, dairy and egg intolerant grandson. I make half recipe in a loaf pan as a whole cake is too big for me.
Ralph says
Of course it Rob can with no problems at all.
Dani says
I am going to try this myself, but I am thinking that it might need to be GF plain flour plus an egg, to have more body to it.
Carol says
You can use 2TBSp Ground flax seed soaked in 6 TBSp cold water . (Or 1Tblsp flax and 3 Tblsp water)Mix until viscuous. To substitute for 2 eggs. This will add the body, and the flavor is really good as well.
Kim says
Hi did you try gluten Free?
DAVID Walker says
Can I use coconut ( or Chickpea )flour ? with Bicarb and maybe 2 eggs. Soaking fruit in Sherry. instead ?
Patricia A Chadwick says
Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. Try Bob's Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum.Mar 28, 2018
Kari says
I just ordered on Amazon Bob's Red Mill Glueten-free 1:1 pastry flour I think it's called & it has the Xanthan gum already added. I already use their regular GF flour but 1 of the main ingredients is chickpeas & many people find that that has too strong of a taste for everyday baking. This 1 people said they've made everything from cookies, cakes, pastry, pie dough, bread & they really like it. I figure it can't hurt to try.
If things work out I might start putting my Glueten-free recipes on-line but they have to pass the Hubby Test 1st.
If my hubby likes them & doesn't know they're glueten-free then I'll try them on my family & not let them know & see what they think. Then his last but I eat & cook w/ butter & take a lactose pill b4 I eat. Or use lactose free products, mostly half & half, I use lactose free milk, maybe a few other things but am too cheap to pay extra for butter & haven't found any cheese that I really like & I really love my cheese.
Linds witt says
I’m looking but not finding the king of fruit to use! Dried? It’s not clear. Please describe! Rhsnks
Lucy Mathieson says
Hi there, here's the ingredients list for the mixed fruit brand I often use (it was the Sunbeam brand):
Mixed Dried Fruit [Sultanas, Currants, Raisins], Mixed Peel [Orange Peel, Lemon Peel, Glucose, Sugar, Food Acid (330), Preservative (223, 202)], Glace Cherries (5%) [Cherries, Glucose, Sugar, Fruit Juice Concentrate, Preservative (211), Flavour, Colour (129)], Sunflower Oil.
Jackie Jones says
I just made this cake and I used fruitcake mixed fruit you can buy it already chopped up
Terri says
How did they cake turn out. I thought about using the candid fruit also.
Terri says
What kind of mixed fruit? Frozen or fresh?
Robyn says
Dried usually.
Helena says
If I use lemon juice , did I had to add a bit of sugar ?
Lucy Mathieson says
Hi Helena, I would as it would be quite sour otherwise! 🙂
Helena says
Thank for advice . 2cup of SR flour is how many g , can u let me know , tq
Lucy Mathieson says
No problem! 300g 🙂
Jane says
I've been making a very similar cake with GF flour for several years... comes out perfectly
mg says
How much is kg??
Lucy Mathieson says
kilogram xx
Toni van Dalen says
I have used almond flour 1 cup and Gluten free SR flour 1 cup and it has been fine and once I used 1/2 cup SR flour and 1 and 1/2 cups almond flour because I hadn't enough SR. it works fine just a little more time in the oven.