Three-Ingredient Christmas Fruitcake
Easy fruitcake made with fruit mix, fruit juice, iced coffee or liqueur and self-raising flour
Servings: 12 servings
Ingredients
- 1 kg dried fruit cake mix
- 600 ml fruit juice, iced coffee flavoured milk, or cream liqueur
- 300 g self-raising flour
Instructions
- Place your dried fruit mix in a shallow dish and pour over the liquid of your choice. See note 1
- Cover with cling wrap and let the fruit soak overnight in the fridge. If any of the fruit is not covered by the liquid, stir it every now and then to make sure all the fruit gets soaked.
- Remove the fruit from the fridge the next day and let it warm up for about 30 minutes.
- In the meantime, preheat your oven to 180℃ (160℃ fan assisted) and prepare your baking tins. See note 2
- Mix in the self-raising flour until it's just mixed in. Don't stir too much at this point. See note 3
- Cover the baking tin(s) with foil and bake for 50 to 90 minutes, depending on the size of your cake. The foil can be removed for the last 15 minutes of baking. A skewer inserted in the middle should come out clean when your cake is ready. See note 4
- Let the cake cool in the baking tin for at least 20 minutes before turning it out. Once totally cooled down, you can decorate it with powdered sugar, marzipan or royal icing.
Notes
- For this recipe, I used a mixture of 500ml orange juice and 100ml brandy.
- I used two round baking tins of 20cm diameter, which are 5cm deep. You can also use two small loaf tins or one large, round 25cm diameter spring form pan.
- If you want to make it extra "Christmassy", you can add some cinnamon, nutmeg or allspice at this point.
- My two 20cm cakes took around 50 minutes to bake. A larger cake could take up to 90 minutes.