Easy Moist Fruit Cake – Only 4 Ingredients!
, Updated Jul 08, 2025
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4 Ingredient fruit cake recipe! This quick and easy Christmas fruitcake recipe is deliciously moist freshly baked and EVEN BETTER as it matures. Decorate with nuts and cherries or top with icing.
You will also like this Mary Berry Mincemeat Loaf Cake recipe!
Christmas fruit cake packed with dried fruit, candied peel and nuts is one of the joys of the festive season… and this 4 ingredient fruit cake has got to be the EASIEST and one of the most delicious. You can make it last minute as it tastes rich and moist straight away or you can bake it well ahead of Christmas and to allow for it to mature.
It looks spectacular decorated simply with pecans, almonds and glacé cherries, but you can also go the traditional route and cover it with marzipan and fondant. What I adore about this recipe is how easy it is to customize!
This is a truly fruit-packed fruit cake that’s dense yet extremely moist. If you prefer a more cake-y fruit cake you can make my Easy Christmas Fruitcake Recipe or the even lighter Genoa Cake.
4 Ingredient Fruit Cake
You CAN make this fruit cake with just four ingredients – or you can freestyle if you like. This is an egg-free fruitcake – is a great option for those with allergies! Let’s take a lookg at the four key ingredients, shall we?
• Mixed dried fruit – you can use any combination of dried fruit and candied peel as long as the overall weight is 900g (2 pounds).
• Baileys Irish Cream liqueur – Baileys is made with cream, cocoa and Irish whiskey making it ideal for using in fruit cake. The rich aroma and chocolate vanilla tones really come through in the cake! You can also use flavored Baileys such as Baileys Chocolate.
• Sweetened condensed milk – there’s no added sugar in this recipe other than the sweetness coming from the condensed milk (and dried fruit).
• Self-rising flour (self raising) – by using self rising flour you eliminate the need for added baking powder. You can always make your own self rising flour by combining all purpose flour, baking powder and salt. Make sure the flour is fresh!
How to make Baileys Fruit Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Place the mixed fruit in a large mixing bowl and add the Baileys and sweetened condensed milk. Stir well to combine, cover the bowl and place in the fridge for 8 hours or overnight.
- The following day or when ready to bake, prepare a deep 8 inch cake pan – mist with cake release and line the bottom and sides with two layers of baking paper. Preheat the oven to 300°F / 150°C (285°F / 140°F if you are using a fan forced oven).
- Take the bowl out of the refrigerator and allow it to come to room temperature. If the mixture is too cold and dense to stir, microwave it for 30 second bursts until it becomes looser.
- Sift the flour over the fruit in batches and fold into the soaked fruit mixture until no dry pockets of flour are visible. Transfer the batter into the prepared pan and level.
- Place the cake in the preheated oven and bake for 2 hours. Start checking the cake at the 90 minute mark. The fruit cake is ready when golden, with a firm top and edges that just start to come away from the pan. A tester inserted in the middle should come out clean. If you have an instant read thermometer you can check that the internal temperature is between 208°F and 212°F (98°C and 100°C).
- Remove the cake from the tin once it is completely cool. Brush with warm smooth apricot jam and decorate with pecans, almonds, glacé cherries and decorative fondant cut-outs. Store in a cake tin at room temperature.
How to Feed Your Fruit Cake
If you have baked your fruit cake ahead of Christmas – three months before is the recommended baking time – then you can let it mature by “feeding” it with alcohol.
Remove the cake from the oven and leave it to cool in the cake tin. If you are storing the cake you can remove it from the tin and wrap it well in baking paper. Poke holes all over with a metal skewer and feed the cake with a tablespoon of rum or brandy once a week for at least four weeks and up to three months.
Tips for the Best Fruit Cake!
• Cook your fruit cake at a low temperature for a long time to ensure it rises and bakes evenly. This is no time to rush things!
• You can create your own dried fruit and nut mix instead of buying a ready mixed combo. I like to include raisins, currants, dried cranberries, dates, candied citrus peel and cherries in my fruit cake mix. You can also add some chopped nuts such as walnuts, pecans or almonds.
• Go beyond the “four ingredients” by adding spices such as ground cinnamon, ginger, nutmeg and cloves. You can also fold in lemon or orange zest.
• What can I use instead of Baileys? You can use other types of cream liquor such as Amarula or Kalhua. If you prefer not to use alcohol you can replace the Baileys with chocolate milk or ready-to-drink iced coffee with milk blend.
• How to make self-rising flour: Sift two cups (230g) of all-purpose flour with three teaspoons of baking powder and small pinch salt. Use straight away.
Storing Instructions
Once fully cooled, wrap the fruit cake tightly in baking parchment and foil, or store in an airtight container. It will keep for several months, especially if you have fed it with alcohol. The flavor actually improves over time!
This fruit cake freezes beautifully! Wrap tightly in cling film and foil, or place in a freezer-safe container. Freeze for at least 3 months or up to a year. Thaw overnight in the fridge or for several hours at room temperature. TOP TIP: Slice before freezing so you can defrost individual portions as needed—perfect for tea breaks!
Looking for more Christmas Baking?
If you loved this 4 Ingredient Christmas Cake recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #supergoldenbakes – don’t forget to tag me @supergolden88
Easy Moist Fruit Cake – Only 4 Ingredients!
Video
Equipment
- deep 8 inch cake pan
Ingredients
For the cake
- 2 pounds (900g) mixed dried fruit * see note 1
- 1 ¼ cups (300ml) Baileys Irish Cream Original or similar cream liquor
- 14 oz (400g) sweetened condensed milk
- 2 cups (230g) self rising flour * see note 2
Optional add ins
- zest of an orange
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- pinch ground cloves
To decorate
- 5 tbsp smooth apricot jam , warm
- selection of nuts pecans, almonds, walnuts etc
- glacé cherries
Instructions
- Place the mixed fruit in a large mixing bowl and add the Baileys and sweetened condensed milk (plus orange zest, if using). Stir well to combine, cover the bowl and place in the fridge for 8 hours or overnight.2 pounds (900g) mixed dried fruit , 1 ¼ cups (300ml) Baileys Irish Cream Original , 14 oz (400g) sweetened condensed milk
- The following day or when ready to bake, prepare a deep 8 inch cake pan – mist with cake release and line the bottom and sides with two layers of baking paper. Preheat the oven to 300°F / 150°C (285°F / 140°F if you are using a fan forced oven).
- Take the bowl out of the refrigerator and allow it to come to room temperature. If the mixture is too cold and dense to stir, you can heat it in the microwave for 30 second bursts until it becomes easier.
- Sift the flour (and spices, if using) over the fruit in batches and fold into the soaked fruit mixture until no dry pockets of flour are visible. Transfer the batter into the prepared pan and level.2 cups (230g) self rising flour
- Place the cake in the preheated oven and bake for 2 hours. Start checking the cake at the 90 minute mark. The fruit cake is ready when golden, with a firm top and edges that just start to come away from the edge of the pan. A tester inserted in the middle should come out clean. If you have an instant read thermometer you can check that the internal temperature is between 208°F and 212°F (98°C and 100°C).
- Remove the cake from the tin once it is completely cool (see recipe notes if you are baking the cake ahead of Christmas). Brush with warm smooth apricot jam and decorate with pecans, almonds, glacé cherries and decorative fondant cut-outs. Store in a cake tin at room temperature.5 tbsp smooth apricot jam, selection of nuts, glacé cherries
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Very good