Looking for a simple yet delicious cake you can whip up with minimal fuss? This three-ingredient slow cooker fruit cake is the perfect solution. It’s moist and naturally sweet from the dried fruit, and it doesn’t require any fancy prep work or oven juggling. The best part? You can serve it year-round—no holiday required!
Ingredients
- 1 pound (450 g) mixed dried fruit (e.g., raisins, currants, sultanas, or a blend)
- 2 cups fresh orange juice (or strongly brewed black tea)
- 2 cups self-rising flour
Instructions
To get started, place your mixed dried fruit in a medium mixing bowl. Pour in the orange juice and give it a gentle stir to coat every piece of fruit. Cover the bowl and let the fruit soak up the liquid overnight, or at least four hours if you’re short on time. This step plumps up the fruit so your cake stays moist and sweet without extra sugar.
Once your fruit is nice and plump, gently fold in the self-rising flour until you have a thick, well-combined batter. Don’t worry if it seems a bit dense—this hearty batter will yield a lovely, sliceable treat.
Next, line the base and sides of your slow cooker with parchment paper or lightly grease it to prevent sticking. Spoon the batter into the slow cooker, smoothing the top with the back of a spoon. Set the cooker on HIGH and let it do its magic for about 2½ to 3 hours. The cake is done when a skewer inserted into the center comes out clean. Carefully lift your fruit cake out of the slow cooker and allow it to cool slightly before slicing.
This quick and fuss-free fruit cake is a treat for just about everyone. It’s perfect for busy bakers, holiday enthusiasts, or anyone who craves an easy sweet treat without the hassle. If you’re sensitive to gluten, swap in a gluten-free self-rising flour.
Want a special kick? Replace some of the orange juice with a splash of brandy or rum. However you choose to customize it, this three-ingredient slow cooker fruit cake is sure to become your go-to for comforting, shareable goodness.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
