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5.0 from 3 votes

Easy Moist Fruit Cake – Only 4 Ingredients!

This quick and easy Christmas fruit cake recipe uses just four ingredients! Deliciously moist freshly baked and EVEN BETTER as it matures, this Baileys fruit cake will wow family and friends this festive season. Decorate with nuts and cherries or top with icing.

Prep Time
10 mins
Cook Time
2 hrs
Additional Time
8 hrs
Total Time
10 hrs 10 mins
Servings: 16
Calories: 354 kcal
Course: Dessert , Cake
Cuisine: European

Ingredients

For the cake
  • 2 pounds (900g) mixed dried fruit * see note 1
  • 1 ¼ cups (300ml) Baileys Irish Cream Original or similar cream liquor
  • 14 oz (400g) sweetened condensed milk
  • 2 cups (230g) self rising flour * see note 2
Optional add ins
  • Zest of an orange
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • pinch ground cloves
To decorate
  • 5 tbsp smooth apricot jam , warm
  • selection of nuts pecans, almonds, walnuts etc
  • glace cherries

Instructions

    Cup of Yum
  1. Place the mixed fruit in a large mixing bowl and add the Baileys and sweetened condensed milk (plus orange zest, if using). Stir well to combine, cover the bowl and place in the fridge for 8 hours or overnight.
  2. The following day or when ready to bake, prepare a deep 8 inch cake pan – mist with cake release and line the bottom and sides with two layers of baking paper. Preheat the oven to 300°F / 150°C (285°F / 140°F if you are using a fan forced oven).
  3. Take the bowl out of the refrigerator and allow it to come to room temperature. If the mixture is too cold and dense to stir, you can heat it in the microwave for 30 second bursts until it becomes easier.
  4. Sift the flour (and spices, if using) over the fruit in batches and fold into the soaked fruit mixture until no dry pockets of flour are visible. Transfer the batter into the prepared pan and level.
  5. Place the cake in the preheated oven and bake for 2 hours. Start checking the cake at the 90 minute mark. The fruit cake is ready when golden, with a firm top and edges that just start to come away from the edge of the pan. A tester inserted in the middle should come out clean. If you have an instant read thermometer you can check that the internal temperature is between 208°F and 212°F (98°C and 100°C).
  6. Remove the cake from the tin once it is completely cool (see recipe notes if you are baking the cake ahead of Christmas). Brush with warm smooth apricot jam and decorate with pecans, almonds, glacé cherries and decorative fondant cut-outs. Store in a cake tin at room temperature.

Notes

  • Note 1: You can create your own dried fruit and nut mix instead of buying a ready mixed combo. I like to include raisins, currants, dried cranberries, dates, candied citrus peel and cherries in my fruit cake mix. You can also add some chopped nuts such as walnuts, pecans or almonds. Just make sure the weight / volume is same as specified in the recipe.
  • Note 2: To make your own self raising flour, sift two cups (230g) of plain / all purpose flour with three teaspoons of baking powder and pinch salt. Use straight away.
  • How to Feed Your Fruit Cake
  • If you have baked your fruit cake ahead of Christmas – three months before is the recommended baking time – then you can let it mature by "feeding" it with alcohol.
  • Remove the cake from the oven and leave it to cool in the cake tin. If you are storing the cake you can remove it from the tin and wrap it well in baking paper. Poke holes all over with a metal skewer and feed the cake with a tablespoon of rum or brandy once a week for at least four weeks and up to three months.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 70g (23%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 8mg (3%) Sodium 40mg (2%) Potassium 500mg (14%) Fiber 6g (24%) Sugar 47g (94%) Vitamin A 85IU (2%) Vitamin C 2mg (2%) Calcium 167mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 354

% Daily Value*

Calories 354kcal 18%
Carbohydrates 70g 23%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 40mg 2%
Potassium 500mg 11%
Fiber 6g 24%
Sugar 47g 94%
Vitamin A 85IU 2%
Vitamin C 2mg 2%
Calcium 167mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.