Want to know how this turns out well as thinking of making these to sell as fruit cake at work. Adding the eggs and butter makes it expensive. Is there enough flavour if I make it with tea soaked fruit or should I use orange juice? If I don't use dairy then I can sell these as vegan cakes undercorated. Does it turn out moist enough? I will try one over the weekend.

Edited by marcs at 1:25 am, Fri 22 Nov

marcs - 2019-11-22 01:24:00

Tea is fine to soak,xtra lemon ijuice maybe,so is any other liquid,cofee,tinned fruit juice, whatever available.
Its lovely moist cake, always. Keep in fridge, or feeze for longer storage. No need for brandy if you want to cut costs. Add any spices you like,cinnamon,gloves, nutmeg,etc

lilyfield - 2019-11-22 09:04:00

"Add any spices you like,cinnamon,gloves, nutmeg,etc"
Yep t really does have to be a 4 ingredient cake, without a glove it's nothing :)

smyrnia - 2019-11-22 17:12:00

I have put a small cake in the oven (1/2 mixture). I added a little mixed spice but that is all. Smells nice but lets see how it turns out.

marcs - 2019-11-22 18:55:00

Using the Annabel Langbeins recipe (link below), I made several of these last year with great success and appreciation from family and friends. This week I made a ½ recipe, tweaking the flavours and adding extras. I add spices, cinnamon, ginger, mixed spice, nutmeg, cloves and a touch of curry powder as well as some chopped nuts to the soaked fruit before adding the flour. As in AL version I used almond milk to soak the fruit but added ¼ cup whiskey to the milk. The end result was nice and moist, so full of flavour and much appreciated by all who have sampled it so I'm using my tweaked version for this years Xmas cakes. And yes, I know it is no longer a 3 ingredient cake but it's so easy to make and you can add what you like too.
https://www.annabel-langbein.com/recipes/three-ingredient-ch
ristmas-cake/646/

Edited by nauru at 8:56 pm, Fri 22 Nov

nauru - 2019-11-22 20:47:00

Thanks nauru. I have made half a batch of the same recipe but did add only 1 cup of flour. I used pineapple juice to soak the fruit in and did not add any alcohol. I thought I might leave it a few days before cutting into it. It obviously tastes better as it sits.

marcs - 2019-11-23 01:49:00

marcs wrote:

Want to know how this turns out well as thinking of making these to sell as fruit cake at work. Adding the eggs and butter makes it expensive. Is there enough flavour if I make it with tea soaked fruit or should I use orange juice? If I don't use dairy then I can sell these as vegan cakes undercorated. Does it turn out moist enough? I will try one over the weekend.

Three ingredients plus spices - made it last year and was delicious. No eggs or butter in Annabel Langbein’s recipe. I soaked my fruit in almond milk and used normal flour as no gluten intolerance in our house but will GF flour this year for visitors.

sarahb5 - 2019-11-24 11:59:00

I make this recipes as muffins which works too. They are nice to take to a festive morning tea at work. They can be iced with a drizzle of melted white chocolate or something else seasonal.

razell - 2019-11-24 13:44:00

marcs wrote:

Thanks nauru. I have made half a batch of the same recipe but did add only 1 cup of flour. I used pineapple juice to soak the fruit in and did not add any alcohol. I thought I might leave it a few days before cutting into it. It obviously tastes better as it sits.

Hi Marcs, it doesn't really have to sit as it's a moist cake even if you cut it next day as I did last week. Almost gone I'm afraid as I shared with others so just baking another ½ recipe of which the fruit was left to marinade for 2/3 days in almond milk and a slug of Baileys just to try the combo, the smell is so good.

nauru - 2019-11-24 19:29:00

I cut into mine today. I find it quite acidic or citrusy and I think it has to do with the pineapple juice I added. It is nice. I still prefer my mums fruit cake with the butter and eggs but it is a nice cheap cake to make. Mine is slightly doughy. Any ideas why. I know I added just a tad less flour which is probably why it is doughy.

marcs - 2019-11-25 03:24:00

I saw the AL recipe pop up on a website a couple of days ago. Will give it a try now I know others have had success making it and like it.

koru67 - 2019-11-25 07:08:00

marcs wrote:

I cut into mine today. I find it quite acidic or citrusy and I think it has to do with the pineapple juice I added. It is nice. I still prefer my mums fruit cake with the butter and eggs but it is a nice cheap cake to make. Mine is slightly doughy. Any ideas why. I know I added just a tad less flour which is probably why it is doughy.

I prefer using the Almond milk to juice. Not sure about doughy result as never had that problem. I do add a little extra milk when adding the flour if I find the mixture is a bit dry. Cut my recent one today and the flavour is lovely.

nauru - 2019-11-25 21:15:00

nauru wrote:

I prefer using the Almond milk to juice. Not sure about doughy result as never had that problem. I do add a little extra milk when adding the flour if I find the mixture is a bit dry. Cut my recent one today and the flavour is lovely.

I think I used the date and cacao flavoured almond milk last year

sarahb5 - 2019-11-26 07:45:00

sarahb5 wrote:

I think I used the date and cacao flavoured almond milk last year

Was it sweeter than normal Almond milk?. Usually just stick the plain one. I also like Oat milk which I make myself but haven't tried that in the cake recipe (yet). Mixed a little Baileys in the Almond milk for the last one, the cake flavour is lovely.

Edited by nauru at 6:05 pm, Tue 26 Nov

nauru - 2019-11-26 18:05:00

nauru wrote:

Was it sweeter than normal Almond milk?. Usually just stick the plain one. I also like Oat milk which I make myself but haven't tried that in the cake recipe (yet). Mixed a little Baileys in the Almond milk for the last one, the cake flavour is lovely.

THe date milk wasn’t sweeter but couldn’t find it this year so used half plain almond milk and half vanilla chai - will add alcohol later

sarahb5 - 2019-11-30 10:10:00

sarahb5 wrote:

THe date milk wasn’t sweeter but couldn’t find it this year so used half plain almond milk and half vanilla chai - will add alcohol later

Thanks for your reply sarahb5. Looked for it in SM, no luck. Yep got Almond/Vanilla milk in the cupboard so will try that with the next cake, this one for Christmas hopefully. Made 3 small ones already and they have gone as shared with others.
BTW, I made a batch of the chia jam using Pams 2 berry mix (strawberries and blackberries), delicious flavour.

Edited by nauru at 11:53 pm, Sat 30 Nov

nauru - 2019-11-30 23:51:00

My large cake is a bit dry this year so I’m topping it up with brandy and hoping that will hold it together - going to drizzle melted white and dark chocolate over the top and add some edible glitter and a ribbon to hold it together

sarahb5 - 2019-12-06 13:47:00

Best cake ever. I use pineapple juice to soak. Add one egg and some brown sugar just a little. Also add flavourings (essence). Best cake ever. How simple is this. Perfect Xmas cake. Made 3 this year.

jaybee6 - 2019-12-15 16:26:00

jaybee6 wrote:

Best cake ever. I use pineapple juice to soak. Add one egg and some brown sugar just a little. Also add flavourings (essence). Best cake ever. How simple is this. Perfect Xmas cake. Made 3 this year.

Why add the egg and brown sugar?

sarahb5 - 2019-12-15 19:28:00

I just did and have stuck to it. Try what you like it’s fun and the best cake ever.

jaybee6 - 2019-12-29 20:31:00

Made this & it is really doughy, any suggestions as to what I can do with it, cooked it for the length stated, I don't want to waste but just not nice to eat as is

sweater - 2019-12-31 21:40:00

Maybe reheat in the microwave, portion by portion and serve with custard?

strowan1 - 2020-01-01 08:18:00

Yes I thought of that, maybe need to freeze some for later also, thank you strowan1

sweater - 2020-01-01 12:44:00