Rich fruit cake (3 ingredient cake)

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November 23, 2015

Rich fruit cake (3 ingredient cake) 5 0 5 4
  • Cook: 8 hrs
  • 8 hrs

    8 hrs

  • Yields: Serves 12

Ingredients

1 kilo mixed fruit (and nuts if wanted)

750mls fluid - I used orange and apple juice and brandy

2 cups Self Raising Flour

Directions

1Soak fruit in fluid of choice for 24 hours

2Stir in flour and put into a loose bottom cake tin .

3Put in SC and cook for 8 hours on low ,with water 1/2 way up cake tin .

4Cool and turn out .

Notes

1A non coffee alternative to our other 3 Ingredient Christmas Cake

2

Submitted by Sue Mitchell

00:00

90 Reviews

cheryl bingham

November 5, 2017

Thankyou for the recipe Sue – have the fruit soaking now. Perfect use of my home-dried fruit! (and will try with almond flour later, making it even more diabetic friendly)
Have enjoyed reading the comments too. Interesting to note where the people who post reside…potted cultural history! – and of course some of the things that seem obvious to some are strange to others given our different uses of language etc (did not know that cup and spoon measures that are so common in Australia are a quite strange way of thinking to people from other cultures. Here in Australia we work across all weights and measures mentioned).

Kelly Mccoy

October 31, 2017

I use apricot nectar instead of apple juice i also use a steam pudding in slow cooker have to cook two batches as one and only holds enough for half a batch

Gisell Johnson

October 30, 2017

The cake looks fantastic and I will certainly try it. Perfect for my son who can’t have dairy or eggs 🙂
I must say I found some of the questions hilarious and managed to read all of them! But some answers gave extra information so all good. Thank you for sharing!!

Maggie

July 18, 2017

Does anyone know if it is possible to use a different flour
Say Spelt or almond flour or something similar
Since becoming extremely grain intolerant I really miss fruit cake
Thanks in advance

I hope if you ever are unsure or need extra help or advice no one is as rude and obnoxious to you when you are simply asking for help.
Helping others is what we do here Pam!
And I’ll help as often and as repeatedly as I need to with zero judgement 🙂
Unlike you it would seem …..

pam

May 29, 2017

Wow cannot believe how confusing some people find such an easy recipe….unbelievable…how would they go with 12 ingredients LOL.

Di

December 22, 2016

Good idea to put 2 or 3 egg rings under cake saves it getting to hot on bottom also line your spring form tin with 4 lots of baking paper laying it all diffently ways then it won’t leak and yes tea towel under lid

Lorraine

December 16, 2016

Hi,
Is there anyway this can be cooked on high for a shorter amount of time, or could you tell me if longer than 8hrs on low will hurt it? Having soaked the fruit for 24hrs, I now find in called into work earlier than expected, and unable to rescue cake after 8hrs…

Angela

December 11, 2016

Do I strain the fruit before adding the flour? Or do I leave the liquid in the mix?

Ruth Ronianski

December 9, 2016

I made this cake but it was more like a pudding so I have decided to make it as my Christmas pudding and it’s lush for that……

Theresa

November 19, 2016

Love this recipe… have made it with chocolate milk and whiskey. I use dried tropical fruit and berries too. Super easy!

Fiona

November 4, 2016

If you want to use more than 1 form of liquid is it 750 mls of each one or in total?

Fiona

November 3, 2016

Is it 750 mls of any liquid you would like to use and if you use 3 different ones is it 750 mls of each or in total?

Mandy

October 3, 2016

What size slow cooker do you use

Sue

August 1, 2016

I just made this fruit cake today. It didn’t seem to be cooking on top after 8 hours so I put it in the oven on 180 Celsius for about 15 mins. It looked good until I took it out of the tin. It’s a bit gooey around the bottom/ side. I think it may have needed a bit more flour. Probably use it as a desert. I did put a t towel under the lid

Johan

July 25, 2016

The mixeed fruit of Safai is of superior quality. I always use it.

Sue

July 15, 2016

Fruit & Veg sell their fruit cake mix in a bucket, usually from Oct each year, but you can buy it loose (without the bucket) any time. I’m definitely trying this, this weekend!!

samantha

July 15, 2016

Which shop do I get the 1kg fruit mix in the bucket?

Claudelia Jenkins

July 14, 2016

Thnx will try this out

Sallie

July 6, 2016

What is loose bottom cake tin.. is that springform?

Raewynne te huia

July 5, 2016

I made this cake for Christmas. Use less fruit. It was so yummy. We some times have it as a pudding

Judy

July 4, 2016

When soaking fruit overnight is it in a sealed n lidded container also os it at room temp or on fridge.

Pamela

February 14, 2016

I recently baked a cheesecake in the oven using my spring-form tin but butter leaked out. Would it be safer to wrap the tin with tin foil before putting it into the SC? Has anyone tried this?

Denise Roberts

February 6, 2016

Tried this recently but added 50ml of rum, chopped pecans, mixed spices and a handful of chocolate drops.
My goodness it was the most beautiful fruit cake I had ever tasted! So moist, my portion sizes became bigger and bigger. lol
An absolute winner.
Soaking the fruit is the secret to this recipe. 😉

tins

December 8, 2015

How long will the cake last for if it was marzipaned and iced ?

Mary

December 5, 2015

Jan, Might be a bit late for this reply. Did you try adding more flour or has it gone out? You could try adding more flour and cook again. Then if its still not great use as a base for a sweet type of bread and butter pudding instead of bread. I did that once with muffins that failed. Worked well. Hope that helps 🙂

Howard

December 4, 2015

Have to say I followed the recipe to the letter and it was not what I expected and not really a cake. It was VERY moist and sweet, Rosemary thought it wasn’t cooked enough to set it like a traditional cake poked at her bit with a fork and said ‘not for me’. To my way of thinking it was more like a dessert. I tried some ‘as is’ then I tried her bit with yoghurt. As I said – more like a pudding. Since Rosemary won’t try it and I can’t see myself eating all of it, I can see the main experiment cost of $8 for a kg of mixed fruit being part of the price of my culinary education!

Hayley

December 3, 2015

Thx June. So I just take the fruit cake mix as bought in bucket. Leave the sugar out. Added 750ml of liquid last night and it stand for a day, Now I must just add 2 cups self raising flour. To me it look like the mixture might be a bit dry and not seeing any form of liquid at this stage in fruit.

Rencia Lawrence

December 2, 2015

hi there I have made the fruitcake mix. I don’t have cake tins with loose bottoms and only one slow cooker. I used my 6 inch cake tins, split the fruitcake mix in 3. lined the tins and slow cooked for 8 hours. took the one out this morning. it seems cooked but how do I know for sure. the consistency is very different from cooking fruitcake in the oven. Do I cook it for longer or do I put it back in the sc. just want to be sure its cooked.

June

December 2, 2015

Jan, I put a towel under the slow cooker lid and my cake came out perfect it was nice and firm and cooked very well. I also lined the Corningware dish with Baking paper. I tasted a few teaspoons of the cake it was really nice, I am going to use it as a pudding with custard and cream. No I wouldn’t suggest sugar at all because it would make it far too sweet… it already is a very rich taste. I cooked it on Low all 8 hours. June.

Christelle

December 2, 2015

Im making this cake as we speak… Using a bundt cake tin…. Hope it works!

Hayley

December 2, 2015

A quick question please. My cake fruit mix came in the bucket in it’s own plastic bag. In another plastic bag in the bucket, was brown sugar. I am busy soaking the fruit at the moment. Do I use the sugar in this particular recipe as well along with the self raising flour.

Jan

December 2, 2015

EPIC fail!!! Came out a totally gooey mess, there had to be water seeping into the mixture, 8hours n 1 kilo of mixed fruit wasted unless there’s a way this can be rescued? Once cooled, more flour n fold in, cook again???? Or is it doomed? It had actually sunk when took lid off, yet had looked like it had worked. I cud cry ???? Wot did I do wrong? Followed ingredients n directions to the letter

Barbara

December 1, 2015

Thank You Paulene. I should have realised that. Thanks again.

Paulene @ Slow Cooker Central

November 30, 2015

It’s not a used orange.
Sue ‘chose to use’ the juices etc to make up her fluid choices.

June

November 30, 2015

Should I line the dish with baking paper? I am using a Corningware glass dish in the SC??

Barbara

November 30, 2015

What do you mean by “used orange”??

Cecilia McDermott

November 29, 2015

1cup is 8ozs

Paulene @ Slow Cooker Central

November 29, 2015

No you leave cake uncovered but the tea towel goes under the slow cooker lid if anywhere … not inside the cooker on your cake.
Here’s how >> Tea Towel Trick

June

November 29, 2015

I am going to use my square Corningware dish but will line it. I wonder if it is necessary to put a sheet of baking paper over the top of the dish and put the glass lid on? and a cloth under the dish??

June Wasserman

November 29, 2015

Does it have to be a lose bottom tin because my slow cooker is oval and does not fit in?

Rach779

November 29, 2015

Awesome recipe, easy to follow, thank you can’t wait to make it this week ?

Lal

November 29, 2015

how come no eggs

Paulene @ Slow Cooker Central

November 29, 2015

Nothing to it 🙂
What part is confusing you?

Paulene @ Slow Cooker Central

November 29, 2015

Slow Cooker

Milly

November 29, 2015

Hi can you tell me does it have to be in a tin as I have an oval sc and the 8in tin will not fit so can I put it in a plastic round container with a lid please advise.x

Ree

November 29, 2015

I make a similar cake likewise it’s the soaking that counts as this brings out all the flavours. I do line my spring release 8 inch cake tin no it doesn’t leak mixture and no the water does not enter into the cake I cover top with either a tea towel or tin foil and once in position I add enough boiled water to come halfway up the side of cake tin. Then I normally go to bed and leave it. Cooking while I sleep. Lovely moist cake and it never lasts long enough to go mouldy it’s eaten rather quickly all I can say is try and enjoy

Adriana

November 28, 2015

What does SC stand for please?

Traicy

November 28, 2015

Wow this looks so easy. Every year I make at least a dozen cakes so next year I will try this. I tend to let my fruit marinate in the juices and alcohol for a week and I use Whiskey or Rum, also cinnamon nutmeg and any other Christmas spices. I also leave my cakes wrapped in cling or film as some people call it then wrapped in foil for at least 2 months in the cupboard it just seems to make the cake taste better, these types of cakes last a long time wrapped due to the alcohol and sugar in the dried fruits. You can also freeze them or make them in individual little cake tins.

Renee

November 28, 2015

I’ve read through ALL comments,questions,answers ?
How confusing, I’m just going to buy my Xmas Fruit Cake from a reputable charity, where everyone wins?

barbara

November 28, 2015

I dont have avery large sc so my tin doesn’t fit in , can I do thiz on a stove top.it xounds delicious. Also if I add nuts and glace cherries do I have to adjust liquid tks

Katie andrews

November 28, 2015

How long will this keep please?

Katie Andrews

November 28, 2015

How long will the cake keep for please?

Barbara Robertson

November 28, 2015

It’s not a used orange. It reads ” i used orange and apple juice and brandy” it shouldn’t go mouldy as brandy is a preservative.

Susan

November 27, 2015

Instead of juice I soak fruit in a chocolate &/or coffee milkshake

Paulene @ Slow Cooker Central

November 27, 2015

A bit like our Plum Duff recipe 🙂

Shellene

November 27, 2015

I wonder if it would work for a pudding. Wrapped in cheese cloth and submerged in the water

Paulene @ Slow Cooker Central

November 26, 2015

The orange is not a used orange.
It’s that the lady used orange juice as part of the liquid for this dish.
The tea towel is used under the kid of slow cooker cakes to prevent moisture wetting the cake.
As per >> The Tea Towel Trick

Janet

November 26, 2015

I will try with gluten free SR flour

Maria

November 26, 2015

I have made this cake many times I have used orange juice and brandy also pineapple and peach juice and brandy and have baked it in oven I will try the slow cooker thanks

Christine

November 26, 2015

It’s a springform cake pan & a cup is a standard measurement of 250 grams.

Jinta

November 26, 2015

What orange used for and why a tea towel bit confusing these questions

Carol Hood

November 26, 2015

By “loose bottom pan” do you mean what we Yanks call a “Springform pan”… Unlock outer ring and cake on flat bottom drops out… Usually used for cheesecake ?

Judy White

November 26, 2015

Brilliant. I didn’t use any water, cooked it in a 8″ round loose bottom cake tin on low in the slow cooker, tested it after 6hours and it was perfect. I used 1/2 orange, 1/2 pineapple and a good slosh of brandy and added a few spices to the flour.

Donna Taylor

November 26, 2015

How many cups is 1 kilo of fruit

Sue Mitchell

November 25, 2015

Hi Angie ,sorry I don’t know . We had one that was lovely and moist a week later but as its so moist I wonder if it would go mouldy if left for a long time .

Vicki

November 25, 2015

I have a similar recipe from Diabetic book…i used 750 ml bottle light peach iced tea…i cook in a spring form tin…in low oven 125 & it only takes 2.5 hours its amazing …i make 1 a week for hubby lunch box..it stays so fresh in aor tight container…

Angie Carroll

November 25, 2015

If I made this now would it keep til Christmas like regular Christmas cake does?

mammamia

November 25, 2015

hi , you just put cake tin into slow cooker and put water around cake tin . So cake tin is an island surrounded by water !

Debbie

November 25, 2015

Please explain further how do you stop the water from seeping into the cake….don’t get it

Anuja

November 25, 2015

How to put water 1/2way up?
And how to cook for 8 hours?

Sue Mitchell

November 24, 2015

Sorry Marlene I don’t understand the question . I have a large Slow Cooker . I put cake tin into slow cooker and pour water around to half way up the tin ans switch on for 8 hours on low .

Kerry Aldred

November 24, 2015

Will have to make this tomorrow

Marlene Ronnie

November 24, 2015

Must the loose bottom tin be put inside a pot with water in the pot. Or Must the loose bottom tin be put just so on the stove

Chris Davis

November 24, 2015

1 cup is usually 250 gms or 250 ml. Looks awesome.

Lorene Shaw

November 24, 2015

She used orange juice as the fluid

Sue Mitchell

November 24, 2015

Hi Gene ,
I am in UK , the cups can be bought anywhere . I got mine in pound shop . Google for oz equivalent X

Sue Mitchell

November 24, 2015

Yes I used a tea towel .
2 of the 1cup size . ( buy cups in pound land )
Add spice by all means , zest too if you like .
No water does not get in just as mixture does not leak out .
8″ cake tin .
I have never lined mine but it may be wise !
I bought loose bottom tiny tins from £1 shop and made little ones as gifts , low 2 hours recipe the same just shared out .
Very sorry didn’t realise I had to answer questions ,thank you admin ?
Hope you enjoy cake X

Sue

November 24, 2015

Hi, sorry didn’t realise I needed to check in to answer questions . 8″ cake tin . Pound shop does Cup measures . Cup measure 1 cup so 2 of size 1cup ?
No water doesn’t get in ,same as mixture doesn’t come out !
Tea towel yes .
Put spices in as you wish .
No eggs or fat .
I haven’t ever lined tin but upto you .

I really don’t think you can go wrong ,it’s the soaking of the fruit that can’t be rushed ?

Gene

November 24, 2015

what size of cup do you use as we do not use cup measurements in the UK. thanks

Paulene @ Slow Cooker Central

November 24, 2015

I would for all cakes 🙂

Paulene @ Slow Cooker Central

November 24, 2015

SC is slow cooker
It’s not a ‘used orange’ .. Sue is saying she used both juices as well as the brandy when she cooked this 🙂

Roz

November 24, 2015

What do you mean by a loose bottom cake tin do you mean a ring tin and won’t the water seep in?

Angie Pather

November 23, 2015

Wow Looks delicious yummy:-)No fat, eggs & spices???

Dorothy Hoare

November 23, 2015

Please tell me how you can cook this in a loose bottom cake tin with water half way up the cake tin? If making this cake I would line the cake tin with baking paper and cover the outside with foil.

Chrissy

November 23, 2015

What size cake tin

jennifer

November 23, 2015

I would love to know what size cup ,or ounces please

Sandra

November 23, 2015

Do you need a tea towel under the lid ?

Dee

November 23, 2015

What’s a sc and why a used orange?

colleen

November 23, 2015

Do you put T towel under lid

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