3 Ingredient Christmas Fruit Cake – CUPCAKE SIZE

Submitted by Paulene Christie

3 Ingredient Christmas Fruit Cake - CUPCAKE SIZE

5 from 2 votes
Serving: 12
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings 12 cupcakes


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


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


  • 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!


  • 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

15 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 ???

  4. 5 stars
    Just finished cooking my second batch
    made total of 20, I used Heart shaped silicone moulds as that was all I could find in the shops so close to Christmas lol and these worked well sat them on the bottom of my slow cooker (Brevile sear 7lt) the moulds came in a pack of 10 and just fitting too and making 20 in total and per instructions, 2.5 hours on high both times, These have turned out so yummy and moist and smell through the house is divine

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