Can you believe you can make the most moist and delicious, easy breezy fruit cake with only 3 simple ingredients? This has been a huge smash and you are going to love the results.
This is a CWA (Country Women’s Association) Prize Winning Blue Ribbon Recipe and it’s legendary!
Whilst the recipe calls for Black Tea, you can substitute with Iced Coffee, Orange Juice, Apple Juice, Chocolate Milk for example. 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 to get the desired result.
In order to get the best taste, follow the instructions and soak the fruit for 24 hours prior to baking.
This is the secret that ensures a perfectly moist result. We made this cake and it was amazing!
A timeless collection of over 130 tried-and-true recipes. Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women’s Association of New South Wales.
Get Your Copy of The CWA Recipe Book here
3 Ingredient Fruit Cake Recipe Video
Click Play above to watch Wendy from Wendy’s Kitchen make this legendary, easy 3 Ingredient Fruit Cake ^
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” – Sheryll USA
How To Make 3 Ingredient Fruit Cake
- 1 kg mixed fruit
- 3 cups black tea
- 3 cups self-raising flour
Preheat oven to 125 C. Soak fruit in tea overnight. 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 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. Keeps for a month.