Three Ingredient Christmas Fruit Cake
- 1 kg (6 cups) dried mixed fruit (sultanas, currants, raisins, orange peel, lemon peel and glace cherries)
- 600ml (2½ cups) iced coffee
- 265 g (2 cups) self-raising flour
INSTRUCTIONS – Day One:
- 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
- Pre-heat the oven to 160 degrees Celsius (fan-forced) or 175 degrees (non-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
- Place in the oven for approx. 1 hour or until the cake feels firm in the middle and a skewer comes out with a few moist crumbs on it
NOTES: Liquid substitutes – orange juice, black tea, coffee, or chocolate milk. You can also add a splash of alcohol such as brandy, whisky, sherry, dark rum, Baileys Irish Cream or Kahlua.
Cake Storage – cake can be stored for up to 1 month. Wrap in foil or place into airtight container at room temperature. To freeze, wrap cooled cake in a layer of plastic wrap and two layers of foil (up to 3 months).
Cooking Time – Cooking time can vary from 1 hour up to almost 2 hours depending on your oven. 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 on it. Cover with sheet of foil over the top of the cake, if browning too much, and continue cooking.