Three Ingredient Mini Christmas Cakes

The easiest ever recipe for Christmas Cake. Made with just three simple ingredients and these individual cake are the perfect portion size per person!

Is anyone never organised enough to make their Christmas Cake in October and store it away? Yeah that’s definitely me!

So when I saw people raving about this three ingredient Christmas Cake that you can make tonight and eat by tomorrow I needed to give it a go.

I also have been wanting to experiment with making mini individual Christmas Cakes this year, so this was the perfect pairing!

Ingredients for Three Ingredient Christmas Cake

This recipe really has just three ingredients and it’s so easy to make. You just need:

Mixed Dried Fruit
Orange Juice
Self Raising Flour

Plus some oil or butter for greasing.

How To Make Three Ingredient Christmas Cake

The full recipe with all measurements and instructions is down towards the bottom of this blog post but I’ve also included some step-by-step photos here.

Add the dried fruit and orange juice to a large bowl, cover with cling film or foil and leave in the fridge or somewhere cold overnight.

The next day the majority of the orange juice will have been soaked up by the fruit.

Add self raising flour and mix well.

This is the consistency of the mixture.

I used a brownie tin to make these into a square shape but you can also use a muffin tin. Grease it well with oil or butter before adding the cake mixture. There is no fat in this recipe so if you don’t grease the tin, the cakes will stick.

Bake in the oven for 20-25 minutes. You will know the cakes are cooked if you stick a skewer into the middle and it comes our clean.

Recipe Variations

I used orange juice for the liquid but I’ve seen people use lots of other liquids instead; including:

Tea
Coffee
Apple Juice
Baileys
Milk
Chocolate Milk

I have tried a coffee and Baileys mix. I used 200ml of black coffee and 200ml of Baileys.

I also have the chocolate milk version soaking ready to make today. I used 400ml of chocolate milk.

Storing & Freezing

These mini christmas cakes will keep in an airtight container for up to a week. To store for longer, wrap in parchment paper then in foil and store in the a cool dark place for a couple of weeks.

They can also be frozen for up to 4 months. Defrost at room temperature.

These Mini Christmas Cakes are delicious served up as is. But if you want to make them a bit more special then you can decorate.

Use icing fondant cut into the same shape and size as the cake. Brush the top of the cake with some honey or jam and place the fondant on top. You can also add a fun Christmas decoration, again sticking with honey or jam

More Christmas Recipes

I have tonnes more Christmas Recipes you might like, including: