3-Ingredient Fruit Cake [73]

3-Ingredient Fruit Cake

  • Servings: 3
  • Difficulty: easy
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3-Ingredient Fruit Cake

Adapted & modified from “Miracle Three-Ingredient Christmas Cake” by Annabel Langbein This is the easiest fruit cake and similar recipes could be found in many websites. As I halved the recipe and used a 20x11cm-loaf tin, I modify the baking time to 50 minutes instead of 75minutes. I might have over-baked it because the top is tougher. I would suggest checking the cake at the 40-minutes mark. The cake is still delicous and of course not using any butter or sugar makes it great! I will update the recipe after I give it another trial with a shorter baking time.

**Update** 10 Dec 2016 After a day of turning out the cake and leaving on the counter top in a airtight container, the crust becomes softer and nice. We believe that after one week, it may be just the right texture. We were not able to test the theory as the whole cake was consumed by the second day. so…


  • 500g mixed dried golden raisins + black raisins + cranberries
  • 1 cup orange juice
  • 1 cup + 2 tbsp self-raising flour
  • icing sugar, to dust (optional)


  1. In a bowl, pour in the orange juice. Add the cranberries, golden raisins, black raisins or any other dried fruis. Make sure that the dried fruits are covered with the juice. Set aside in the refrigerator overnight.
  2. Preheat the oven to 160°C. Line a 16-cm springform cake tin with baking paper, I used a loaf tin. Remove the dried fruit mixture from the refrigerator.
  3. Fold the flour into the mixture until well combined. Pour into the prepared tin and smooth the top.
  4. Bake for about 40 minutes or until it turns golden and a skewer inserted comes out clean. Set aside to cool in the tin before turning out. Dust with icing sugar over snowflake stencils just before serving.


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