Introduction

This amazing 3-ingredient fruit cake is perfect for when you want a simple, delicious dessert with minimal effort. Using basic pantry staples, you can whip up a moist, flavorful cake that’s packed with sweet dried fruit. It’s a quick and satisfying treat that even beginner bakers can enjoy making.

A close-up view of a single slice of fruitcake on a white plate, showing a soft, light beige cake base dotted with colorful dried fruit pieces in red, green, yellow, and deep purple spread evenly throughout. The texture looks moist and crumbly with a slight golden-brown crust on the outer edge. In the blurry background, more slices of the same fruitcake rest on white plates, all set on a surface with a white marbled texture. The lighting highlights the glossy, vibrant dried fruit embedded in the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup self-rising flour
1 cup sweetened condensed milk
1 cup mixed dried fruit

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a small loaf pan to prevent sticking.
Step 2: In a bowl, combine the self-rising flour, sweetened condensed milk, and mixed dried fruit. Stir gently until just combined.
Step 3: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 4: Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
Step 5: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For added flavor, soak the mixed dried fruit in a little orange juice or brandy for 30 minutes before mixing it into the batter.
You can substitute self-rising flour with all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Try adding a teaspoon of cinnamon or nutmeg to the flour for a warm spice note.
Use your favorite combination of dried fruits like raisins, cranberries, apricots, or cherries for different flavors.

Storage

Store the fruit cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap it well and refrigerate for up to a week. Reheat slices briefly in the microwave or oven to restore softness before serving.

How to Serve

Three thick slices of fruitcake are stacked slightly leaning on each other on a white marbled surface. Each slice reveals a dense, moist texture filled with colorful dried fruits including bright red cherries, dark raisins, green and amber bits, and some white nut pieces scattered throughout the golden brown cake. The top of the loaf behind the slices shows a glossy, slightly sticky finish with more embedded dried fruit visible. Scattered individual dried fruits are placed around the cake on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried fruit?

Fresh fruit contains more moisture and may alter the cake’s texture and baking time. It’s best to stick with dried fruit or adjust the recipe accordingly if using fresh.

What can I do if I don’t have self-rising flour?

You can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This will give a similar rise and texture.