3 Ingredient Fruit Cake

Lynette Muller

This recipe has been doing the rounds for years. Egg free. Butter free. No added sugar. Makes an awesome Christmas Cake. It is so easy and so moist. You can also add your favorite alcohol and it also can be made with fruit juice.

1kg mixed fruit (I used dates and sultanas)
3 cups black tea
3 cups self-raising flour

Preheat oven to 125C. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well. Add more tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tinfoil or place in an airtight container. Keeps for a month.



Rika Theron


90 ml butter
250 ml sugar
2 eggs
375 ml flour
8 ml baking powder
grated lemon rind
160 ml sugar lemon.

Cream butter and sugar. Add grated lemon rind. Add eggs, beating well after each addition. Sift flour, baking powder and salt. Add to mixture. Pour mixture into square tin and bake (180°C) for 25 minutes. Remove from oven and prick with fork. Mix together 160 ml sugar and juice of 1 lemon. Pour over cake and place in oven (5 – 8 min). Cut into squares.