Introducing the famous 3 Ingredient Christmas Cake (fruit cake) made from mixed fruit, iced coffee and self-raising flour!
An award-winning, traditional Christmas cake recipe that is so easy to prepare and makes a delicious treat over the holiday season.
Table Of Contents
Everybody loves 3 ingredient recipes, right!? And this 3 Ingredient Christmas Cake is the best Christmas cake recipe!
It was originally a CWA (Country Women's Association) recipe that's become famous thanks to its simplicity-no fuss, just three ingredients!
If you're looking for a rich fruit cake (that's also a super moist cake!), then you've come to the right place. Let's get into the holiday spirit and start baking...
Looking for more sweet and simple Christmas recipes?
Try my Christmas Cookies, Classic Chocolate Rocky Road, and White Christmas Slice, this recipe is fun and delicious for both kids and adults during the holidays!
What You Need
Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method!
If you don't believe that you can make the most AMAZING, easy Christmas cake recipe using 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 - or make your own self raising flour using plain (all-purpose flour), baking powder and salt
Equipment Required
To make this easy Christmas fruit cake, you will need:
- large mixing bowl
- spoon
- 23cm (9-inch) round cake tin with the sides of the tin lined with greaseproof paper
- oven
Step By Step Instructions
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Fruit
This cake requires the fruit to be soaked overnight, so it cannot be prepared at the last minute!
But the depth of flavour and the moistness of the cake is SO worth the extra soaking time.
Start prepping this three-ingredient Christmas cake mixture one day before baking. Mix the dried fruit and iced coffee (or liquid substitute) in a large bowl or container and refrigerate 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.
Step 2 - Mix The Flour and Fruit
On the day of baking, mix through the self-raising flour and pour the cake batter into the prepared tin.
Step 3 - Bake The Cake
Bake for approximately 1 hour or until the cake feels firm in the middle and a skewer inserted into the centre of the cake comes out with a few moist crumbs on it.
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, which contains sultanas (a type of grape), currants, raisins, orange zest, lemon zest, and glace cherries.
However, you can use absolutely any brand of mixed dried fruit you like.
If you grew up eating (and disliking) traditional fruit cake with candied fruits (which is common in the States), using dried fruits will make all the difference! Instead of tasting processed or dry, this fruit cake is moist and full of real fruit flavour.
Iced Coffee Substitutes
For this recipe, I like to use store-bought creamy iced coffee that is slightly sweetened. You can use many different brands of iced coffee.
Please note that for the best results, I recommend using creamy iced coffee (not black iced coffee).
Or substitute the iced coffee for:
- orange juice, apple juice or pineapple juice
- black tea
- coffee
- chocolate milk
Adding Alcohol To Christmas Fruit Cake
If you'd like to add alcohol to your fruit cake recipe, here are the types that work best:
- brandy
- whisky
- sherry
- dark rum
- orange-flavoured liqueur
- Baileys Irish cream (make your own!)
- Kahlua Coffee Liquer
- port
Simply substitute 100ml of your chosen liquid (e.g., iced coffee or juice) with 100ml of your chosen alcohol.
Storing & Serving Fruit Cake
This fruit cake can be stored in a cool place for up to one month. To store, simply wrap it in foil or place it in 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
Temperature
Cook our famous 3-Ingredient Christmas Cake at 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).
Time
We recommend cooking this cake for approximately 1 hour. However, as ovens vary, you might need to increase the cooking time by up to 30 minutes or even longer.
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.
What To Do If The Cake Is Browning Too Much
If your cake browns too quickly, simply place a sheet of foil loosely over the top and continue baking.
FAQs
Yes - many of our readers have successfully made this using gluten-free self-raising flour.
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! To make a smaller version or individual cakes, reduce the cooking time according to the size of your cake or muffin tins.
Not at all!
Yes, you can! And blanched almonds on top of the cake give it a traditional look.
Absolutely - we've had lots of readers who have successfully used soy-based flavoured milk in this recipe.
Yes, absolutely! Many of our readers have done so and found it to work perfectly! Alternatively, you could use a layer of marzipan.
Yes! Simply wrap the completely cooled whole cake in plastic wrap and then two layers of foil and freeze for up to three months.
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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.
Denise says
I'm going to make this cake tomorrow can I use already made chocalate milk from the shop
Lucy Mathieson says
Absolutely!
Pamela says
Hi Lucy,
Do you have a recipe of the iced coffee? Is it black coffee or a canned coffee drink with milk and sugar already added?
Thanks!
Lucy Mathieson says
Hi Pamela, yes just a premade iced coffee drink with milk and sugar added already (ie. a Big M)
Pauline says
Oooops sorry I got a bit carried away with my query!!!!
Pauline
Pauline says
Hi Lucy. Pauline here from Ballarat. I was wondering how to stop this cake from sinking in the middle, would it be better to cook it in a bundt tin???
Thanks x
Lucy Mathieson says
Hi Pauline, it actually wont sink (mine just did because I had to grab it out of the oven a tiny bit early as I was running out the door!!).
Sharon says
Mine sunk too but still looks amazing
Kay says
Can you add brandy or liquor to the fruit soaking stage or would the mixture curdle?
Lucy Mathieson says
Hi Kay, hmm I'm not sure as I haven't don't it myself - I'll leave your comment here and hopefully someone might be able to help!
Alan says
I always substitute 50ml of fruit juice for 50ml of Cointreau, makes a fantastic cake
Margaret Davies says
I did add some whisky to the soaked mixture and it was lovely!
Lucy Mathieson says
Perfect!
Becky says
What temperature and how long bake time
Roni Hold says
I am in the process of making this and have added 1/4cup of scotch whiskey so hopefully this will be OK and turn out edible.
Lucy Mathieson says
I think it will be delicious!
Jeni says
It will be fine
Fleur says
Hi Kay, How did you go with using Brandy and did younadd any brown sugar with the mixture? Just want to make it today ☺
Ann says
I have been making this cake for years and usually add about 1/2 cup rum the next morning.
Its also okay to add nuts, extra mixed peel and a teaspoon of mixed spice. A very forgiving recipe and yummy.
Lucy Mathieson says
Great suggestions!!!!
Tony says
Could i use spiced rum in the mixture and does that go in the with the dried fruit at soaking stage ,i never made a cake before
Lucy Mathieson says
Hi Tony, yes I would add your rum when soaking the fruit. Good luck!
Diane says
I reckon start 2 days earlier, soak rum in fruit the first night, then the iced coffee the 2nd night, the fruit would be so plump and juicy then add flour and cook it. I'm going to try it.
Anna Magro says
Hello Kay, I've been making this cake for years now and no matter which changes I make, always comes out very good. , I use 2 x 250ml cups of cold strong coffee plus a good slurp of Butterscotch Brandy, no need for any sugar as fruit is sweet enough. I sometimes rinse the mixed dried fruit with clear water and drain well to remove excess sweetness for dietary health reasons. If on the next day and the mix is too dry, add some water, if mix is too wet, add more flour. By the way, I make this cake using only wholemeal self raising flour and add a little baking powder because the wholemeal flour is heavy.