Christmas Cake | 4 Ingredients

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Christmas Cake


  • 1 kg mixed dried fruit
  • 3 cups fruit juice
  • 3 cups self-raising flour


  • Soak the dried fruit in the juice overnight.
  • Preheat oven to 125°C.
  • Stir the flour into the soaked fruit and mix well.
  • Spoon the mixture into a 22-cm baking paper lined cake tin.
  • Bake for 2 1/2 hours in the bottom of the oven or until cooked through.
  • Remove and leave to cool.
  • Wrap in tin foil or place in an airtight container where this cake will keep nicely for up to 3 to 4 weeks if not devoured prior.

Recipe Notes

Optional: Add a shot of your favourite tipple; brandy, rum, sherry or Grand Marnier to the fruit when soaking.
Serving Suggestion: Decorate as you wish; cherries, nuts, ginger or as I have done with a rich chocolate ganache; by warming 1 cup of cream and adding 220g chopped dark chocolate. Stir. Chill. Ice.

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Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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