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.
Vinay says
Hi... I am wondering there is no sugar added to this recipe. Do u think sweetness of dry-fruits and sweet juice will be enough? I wanna try this cake for Christmas this year. Also no need for butter/oil????
Lucy says
Hi there, yes definitely it is sweet enough without extra sugar.
Lynne says
I will try this today, room temp here at the moment is non existent so will it be ok stored in fridge? Does it rise as there are no eggs ? What measures of spices should I use tsp or tbs
Thank you
Lucy says
Hi Lynne, as long as it's in a dark place it should be fine out of the fridge when if it's hot. The self-raising flour is what makes it rise! You don't need to add any spices unless you'd like to - and in that case I'd be using tsp measurements. It's delicious even without any added spices though!
Jody Zonneveld says
I'm thinking abut trying to make mini ones using a muffin tin. I'm an Aussie living in Germany and there is no such thing as Christmas cake here, so I thought it might be nice to make mini's to give to my neighbours.
My husband is over in Ireland this weekend visiting his dad so he's picking me up a bag of mix dried fruit (no you can't get it here).
Fingers crossed
PS I think I need to make your Cherry ripes too!
Lucy says
That's such a great idea!!! Good luck!!!
susan burton says
Could I add crushed pineapple for my liquid and just sultans instead of mixed fruit
Lucy says
Hi Susan, as long as you've got the same amount of pineapple juice as the liquid stated, that would be fine. And yes you can use any type of dried fruit you like (such as just sultanas). x
susan burton says
Thank you
J. Colin Waterhouse says
Tried twice in slow cooker: disasters. Third time, conventional oven: perfect. Will it spoil if I try marzipan and Icing topping? I’m 88 and my wife turns 90 next month!
Lucy says
Wow I'm do glad you finally tried making this in the oven - it's definitely the way to cook it! You can absolutely add marzipan!