3 Ingredient Christmas Fruit Cake – CUPCAKE SIZE

Submitted by Paulene Christie

3 Ingredient Christmas Fruit Cake - CUPCAKE SIZE

5 from 1 vote
Serving: 12
Prep Time 12 hrs
Cook Time 2 hrs 30 mins
Total Time 14 hrs 30 mins
Servings 12 cupcakes

Ingredients
 

  • 750gm dried mixed fruit
  • 560ml of milk iced coffee drink *see notes*
  • 2 cups SR Flour

Instructions
 

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

Method

  • Combine fruit and iced coffee in a bowl in fridge overnight - for 12hrs minimum
  • After soaking time has completed, add flour to the soaked fruit and stir to combine well
  • Divide this cake mix into 24 silicone cupcake cases
  • Cook on high for 2.5hrs with tea towel trick in place
  • Serve 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

  • I used 2 x 375gm boxes of good quality fruit (Sunbeam brand)
  • I 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
  • I 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.
  • I 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.
  • I will store these in the fridge and consume within a few days, or freeze wrapped cakes individually
Tried this recipe?Let us know how it was!

14 thoughts on “3 Ingredient Christmas Fruit Cake – CUPCAKE SIZE”

  1. I soaked the fruit and got ready to make them and found I had not received my silicone molds back from a “friend”.
    I so made the whole cake instead and it turned out soft and wonderful.It is great with custard.
    Only five stars but it deserves more

  2. When I had no cup cake moulds I used a foil bbq tray and moulded it to fit my 5.5 l contempo slow cooker.
    I cooked the whole cake on low with the tea towel under the lid and set my alarm to check it every half hour. Very much an experiment to use up a bag of mixed fruit from last christmas.
    The bonus was I had UHT custard in the cupboard.

  3. Maria Mihailidis

    5 stars
    Going to give this a try.
    Perfect with a nice cup of coffee.
    Thank you for sharing your knowledge with us all. God bless ❤️🙏

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