Easy 3-Ingredient Fruit Cake – Moist & Simple

This 3-Ingredient Fruit Cake is a quiet little miracle. It asks for almost nothing, yet gives you a tender, fragrant loaf that tastes like you spent hours in the kitchen.

I stumbled upon this method on a slow Sunday, when the pantry held only a few humble things. The result surprised me – a cake that is both rustic and refined.

It’s the kind of recipe that invites you to slow down. No fuss, no clutter. Just three ingredients, a bowl, and a bit of patience.

About the Ingredients

2 cups (300g) mixed dried fruit (raisins, cranberries, chopped apricots)

Use your favorite mix; add chopped dates or figs for extra chew. If you only have one type, that’s fine – just keep the total weight.

1 cup (120g) chopped nuts (walnuts or pecans)

Toasting the nuts first deepens their flavor. Substitute almonds or hazelnuts if you prefer.

1 cup (240ml) sweetened condensed milk

This is the binder and sweetener. For a dairy-free version, use coconut condensed milk.

Tips & Tricks

Don't overmix

Stir just until the fruit and nuts are coated – overmixing can make the cake tough.

Line your pan

Use parchment paper to ensure easy removal and clean slices.

Check for doneness

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Cool completely

Let the cake rest in the pan for 10 minutes, then cool fully on a rack before slicing.

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang for easy lifting.

2. Mix dry ingredients

In a large bowl, combine the dried fruit and chopped nuts. Stir well so they are evenly distributed.

3. Add condensed milk

Pour the sweetened condensed milk over the fruit and nut mixture. Fold gently with a spatula until everything is well coated. The mixture will be thick and sticky.

4. Transfer to pan

Spoon the mixture into the prepared pan. Use the spatula to press it down evenly, smoothing the top.

5. Bake until golden

Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will start to pull away from the pan.

6. Cool and slice

Let the cake cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing.

Delicious Variations

Spiced Fruit Cake

Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg to the fruit mixture.

Citrus Twist

Stir in 1 tablespoon of orange zest for a bright, fresh flavor.

Chocolate Chip Version

Replace half of the nuts with dark chocolate chips for a decadent treat.

How to Store 3-Ingredient Fruit Cake

Frequently Asked Questions

I hope this simple cake brings a little calm to your kitchen. Breathe, then unplug.

3-Ingredient Fruit Cake

Make a moist, flavorful fruit cake with just 3 ingredients. Perfect for beginners and busy bakers.

★★★★½ 4.8 (156 ratings)

10 minPrep time35 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 2 cups (300g) mixed dried fruit (raisins, cranberries, chopped apricots)
• 1 cup (120g) chopped nuts (walnuts or pecans)
• 1 cup (240ml) sweetened condensed milk

📋 Instructions

1. 1Preheat and prepare — Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang for easy lifting.
2. 2Mix dry ingredients — In a large bowl, combine the dried fruit and chopped nuts. Stir well so they are evenly distributed.
3. 3Add condensed milk — Pour the sweetened condensed milk over the fruit and nut mixture. Fold gently with a spatula until everything is well coated. The mixture will be thick and sticky.
4. 4Transfer to pan — Spoon the mixture into the prepared pan. Use the spatula to press it down evenly, smoothing the top.
5. 5Bake until golden — Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will start to pull away from the pan.
6. 6Cool and slice — Let the cake cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing.

👨‍🍳 Chef's Note: This cake is dense and rich – a little slice goes a long way. Serve with tea or coffee for a cozy afternoon treat.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 5g protein · 38g carbs · 13g fat

Written by Ingrid Sørensen
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.