Best Ever 3 Ingredient Fruit Cake Recipe

It’s quick and easy, moist and delicious and this is the famous blue ribbon, prize winning 3 Ingredient Fruit Cake that is legendary. Be sure to watch the video tutorial now.

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This 3 ingredient fruit cake is made with tea and is utterly delicious! This old-fashioned favorite is the CWA (Country Women’s Association) Prize-Winning Blue Ribbon version and you will love it!

We have made this many times and it is completely fail-proof. You really cannot mess this recipe up. The secret is in soaking the fruit overnight. This is an essential step to the success of your cake.

Whilst the recipe calls for Black Tea, you can substitute with Iced Coffee, Orange Juice, Apple Juice, Chocolate Milk, or even Baileys if you like.

Many have also said they have substituted with Pineapple Juice or crushed Pineapple. Even Marmalade has been used successfully. It is a matter of playing around with ingredients.

Our Facebook page received lots of comments when we popped this recipe up. Here’s what Sheryll said:

“I made this as a Christmas Cake and added the traditional spices and some blanched almonds to make it more ‘luxe’.

I chose Pineapple Juice instead of Tea and swapped a little of the dried fruit for crushed pineapple for extra moistness as we are ‘soggy cake people’. Even my non-fruit cake hubby thought it was delicious”

3 Ingredient Fruit Cake With Tea Video

via Wendy’s Kitchen Table

Are you ready to learn how to make this easy and delicious 3 ingredient fruit cake? Wendy from Wendy’s Kitchen Table, and resident WHOot Contributor, is ready and waiting.

She will step you through the process that ensures a perfect result every time. To see Wendy in action, click Play above now ^

How To Make 3 Ingredient Fruit Cake


  • 1 kg mixed fruit
  • 3 cups black tea
  • 3 cups self-raising flour

Soak your fruit in Tea overnight so that the fruit softens and steeps. Preheat oven to 125 C (257F). Stir flour into soaked fruit, and mix well. Add more tea if the mixture is too dry.

It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour.

Spoon mixture into a 22cm (9″) lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tin foil or place in an airtight container.

This Fruit Cake keeps for a month when stored correctly.

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