4 Ingredients Xmas cake
Ingredients
- 1 kg (2.2 lbs) mixed dried fruit (raisins, sultanas, currants, cherries, chopped dates/apricots – whatever you like)
- 600 ml (2 ½ cups) chocolate milk or plain milk (or substitute with orange juice for a zesty version)
- 2 cups self-raising flour (or all-purpose flour + 2 tsp baking powder)
- ½ cup brown sugar (optional, but deepens the flavor – some versions leave it out if fruit is sweet enough)
Instructions
- Soak the fruit
- Place all dried fruit in a large bowl.
- Pour over the milk and stir. Cover and let it soak overnight in the fridge (this plumps up the fruit and makes the cake moist).
- Prepare the batter
- Preheat oven to 150°C / 300°F.
- Line a deep cake tin with parchment paper.
- Stir in the flour (and sugar if using) until just combined.
- Bake
- Pour mixture into the tin and smooth the top.
- Bake for 1 hour 45 minutes – 2 hours, or until a skewer inserted comes out clean.
- If the top browns too quickly, cover loosely with foil.
- Cool & Serve
- Let cake cool in tin before removing.
- Dust with icing sugar, decorate with nuts, or brush with a little warm apricot jam for a glossy finish.
Why This Cake Works
Just 4 pantry ingredients
No eggs, no butter, no fuss
Keeps moist for days (great make-ahead cake)
Easy to scale up for gift-giving
Variation hacks:
- Add 1–2 tsp cinnamon, nutmeg, or mixed spice for a traditional Christmas aroma.
- Splash in a little brandy or rum with the milk for a boozy version.
- Top with almonds or pecans before baking for extra crunch.
