This is the recipe for the three ingredient cake I talked about recently on Facebook.
I was very tempted to call it SHTF cake 🎂 It is a great thing to have in your repertoire when times have got particularly tough. You could even make it with just two ingredients, the fruit and flour, and use water to moisten. It will fill hungry people with something tasty when there is little to be had.
Having said that, I don’t want to undersell it. It’s a perfectly acceptable cake for its own sake.
I used this version here
Three Ingredient Fruit Cake
For a cake with so little in it, this is remarkably tasty. It is a solid, Christmas cake like texture, veering towards bread pudding. I really liked it. A piece was good on its own, and super scrummy spread with a generous amount of cold, salted butter. It would probably be lovely fried in a bit of butter too, and maybe served with custard, cream or ice cream.
I used cold tea as recommended in the recipe I used, but I can’t say that I could taste it.
I didn’t have a bag of mixed fruit but I did have various bits and pieces of dried fruit and used sultanas, currants, apricots, figs and prunes, plus a handful of hazelnuts on the verge of being too old to use. I would also be more than happy to use just one type of fruit
You could use absolutely any mix of dried fruit and it would work well.
The liquid can be tea, coffee, apple juice, orange juice or any fruit juice you like, milk, chocolate milk, a herbal tea. Anything you like really.
Add some mixed spice or cinnamon for a winter flavour. Stir it in, stick your nose in the bowl and smell the mixture. You should be able to tell by the aroma if you have added enough or need to add a bit more.
Add some chopped nuts, walnuts, almonds or maybe salted peanuts
- 600 g dried fruit mixed, with peel, around £1.74
- 600 ml liquid I used cold tea
- 300 g flour self raising, 45p value flour/1.5kg, 9p
- In a large bowl, mix the mixed fruit and liquid together and leave to soak overnight.
- Please don’t miss out this step, you will get an unsatisfactory result if you do.
- The next day, stir through the flour.
- The mix needs to be just moist, it’s not very wet. I added a bit too much liquid and had to cook it for a good bit longer.
- Put it all in a prepared 20cm tin (lined or buttered), and bake at 160°C for 1 hour or until cooked through.
- Click here to start a 1 hour timer
- Test this with a sharp knife pushed in the cake. If it comes out dry, the cake is done, if wet, cook it for a bit longer.
- Leave to firm in the tin for a bit, then remove and leave to cool on a rack.
- Slice when cold and store in an airtight container, or in the freezer.
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I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community