4 Ingredient Christmas Fruit Cake
Servings Prep Time
15 10minutes
Cook Time
90minutes
Servings Prep Time
15 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. In a large mixing bowl, add dried fruit and pour over cranberry juice. Mix well to combine.
  2. Cover with plastic wrap and set aside in the fridge to soak overnight.
  3. When ready to prepare the cake, preheat oven to 375F. Grease a 10 inch round springform pan with butter and set aside.
  4. Remove fruit from the refrigerator and mix in the 2 cups of flour and spices. If you can’t find self-rising flour, use plain flour and add 3 tsp baking powder and 1/2 tsp salt. Mix to combine.
  5. Pour batter into prepared pan and smooth the top. Bake for 90 minutes or until a skewer inserted into the middle comes out clean.
  6. Remove from oven and allow to cool for 5 minutes.
  7. Cover with foil and allow and cake to cool completely in the pan.
  8. Once cooled, remove from pan and decorate with fresh or dried fruit, nuts etc.
  9. Slice into 15 pieces. One piece is one serving. Keep leftovers in the fridge for up to a week.
Recipe Notes

267 calories per slice

Print Recipe
4 Ingredient Christmas Fruit Cake
4-Ingredient-Christmas-Fruit-Cake
Course Snack
Keyword Christmas
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Snack
Keyword Christmas
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
4-Ingredient-Christmas-Fruit-Cake
Instructions
  1. In a large mixing bowl, add dried fruit and pour over cranberry juice. Mix well to combine.
  2. Cover with plastic wrap and set aside in the fridge to soak overnight.
  3. When ready to prepare the cake, preheat oven to 375F. Grease a 10 inch round springform pan with butter and set aside.
  4. Remove fruit from the refrigerator and mix in the 2 cups of flour and spices. If you can't find self-rising flour, use plain flour and add 3 tsp baking powder and 1/2 tsp salt. Mix to combine.
  5. Pour batter into prepared pan and smooth the top. Bake for 90 minutes or until a skewer inserted into the middle comes out clean.
  6. Remove from oven and allow to cool for 5 minutes.
  7. Cover with foil and allow and cake to cool completely in the pan.
  8. Once cooled, remove from pan and decorate with fresh or dried fruit, nuts etc.
  9. Slice into 15 pieces. One piece is one serving. Keep leftovers in the fridge for up to a week.
Recipe Notes

267 calories per slice