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 a 3 ingredient recipe, 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 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
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, including Big M, Farmers Union, Dare, Ice Break, Starbucks, etc.
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 (or make your own!)
- Kahlua
- 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.
Lyndall says
So Sad - I baked two batches on 5th December, wrapped in foil, airtight container and in the cupboard.
Took them out today 21st December to decorate and they were both mouldy! 🙁
What did I do wrong?
Lucy says
Hi Lyndall, if they have mould, it will be because there was even the tiniest amount of moisture/warmth! If you're storing for that long, don't place them into an airtight container as warmth and moisture builds up - just wrap in foil. Hope that helps for next time!
Dan says
I don't know if its because I used wholemeal flour, but I needed a couple of tablespoons of extra milk to bring the batter together. But I do attribute the extra liquid and my cruddy oven for the 1:20 cooking time. Don't forget to put some alfoil over the top if the top starts to get too brown!
Lesley says
So easy to make and it tastes so good. I made with fruit juice thought I might give the iced coffee a go next time.
Great as a cake for eating or as a dessert with some custard.
Lucy says
Fantastic!
Lachie says
How tall of a tin did you use?
Lucy says
Hi Lachie, just a regular sized cake tin (relatively high sides).
Sonia Applegate says
OMG Lucy your 3 ingredient Christmas Cake just made Christmas baking so much easier! I followed your recipe as described with no issues and baked within the hour. First month full transports you to a happy place full of flavour and excitement. Merry Christmas and thank you for such a wonderful recipe.
Lucy says
I's so glad you like it!
Jennifer says
If adding baileys instead of coffee, how much would you use
Lucy says
You'd still need to keep the same amount of liquid - but maybe add a shot or two of Baileys to the mix.
Joyce says
I absolutely Love this cake! It was so easy! I used orange and apple juice plus pecans and walnuts. So delicious and a I will definitely be making this again. Thanks so much for sharing!
Lucy says
Fantastic!
Alma says
Can I substitute all purpose flour for self-rising; not available in my area.
Lucy says
Hi Alma, if using all purpose flour, you'll need to add a rising agent. See my recipe here (it's super easy): https://bakeplaysmile.com/how-to-make-self-raising-flour/
Amanda says
Omg I was sure I would stuff this up. But NO. I only had 500ml of iced coffee so used 100ml of pineapple rum as well !!!!!!! My son thought that was excessive and had me worried. I also threw in a small handful of macadamia nuts. In my mind this was absolutely a test run that I was going to learn from (like just about every other recipe I've tried). To my utter shock and delight it was just perfect. I used a brownie tray too and kept an eye on the cooking, all good. Cheap and impressive. Looking forward to using a muffin tray next time. Thankyou
.
Lucy says
That is ABSOLUTELY fantastic to hear!