3 Ingredient Christmas Fruit Cake – CUPCAKE SIZE

Directions

1These are using our existing popular 3 ingredient fruit cake recipes but scaling them down to cupcake sizes for those who keep asking 🙂

Method

1Combine fruit and iced coffee in a bowl in fridge overnight - for 12hrs minimum

2After soaking time has completed, add flour to the soaked fruit and stir to combine well

3Divide this cake mix into 24 silicone cupcake cases

4Cook on high for 2.5hrs with tea towel trick in place

5Serve hot with a dollop of melting butter, serve hot or cold as a pudding dessert for Christmas or serve as individual cakes - however you prefer to enjoy them - but you will enjoy these yummy treats for sure!

Notes

1I used 2 x 375gm boxes of good quality fruit (Sunbeam brand)

2I used my favourite iced coffee milk drink but you can swap fluids of same volume for juices, chocolate milk or alcohol additions - just keep to total fluid of 560mls

3I cooked in a 7L searing slow cooker. It has a metal bowl so I placed the silicone cases directly onto slow cooker bottom. If using a ceramic style slow cooker bowl sit them in a cm of shallow water first to avoid dry cooking the bowl but take note this will slightly increase cooking time to allow for water to heat also.

4I cooked 2 batches of 12. The second batch will cook slightly faster since the cooker is already hot so just keep an eye on the second cook for time.

5I will store these in the fridge and consume within a few days, or freeze wrapped cakes individually