Slow Cooker 4-Ingredient Fruit Cake

If you’re looking for an easy, delicious fruit cake to enjoy during the holiday season, this Slow Cooker 4-Ingredient Fruit Cake is a must-try. With just four simple ingredients, this cake is packed with dried fruit, subtly spiced, and has a wonderful moist texture that’s perfect for the holidays or as a sweet snack. Plus, the slow cooker makes it effortless, freeing up your oven for other holiday treats.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For Fruit Cake

• 2 cups mixed dried fruit (such as raisins, currants, sultanas, and chopped dried apricots)
• 1 1/2 cups self-raising flour
• 1 cup fruit juice (orange or apple juice works well)
• 1/4 cup brown sugar

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

1. Lightly grease the slow cooker insert or line it with parchment paper to prevent sticking.

Step 2: Soak the Dried Fruit

1. In a medium bowl, combine the dried fruit and fruit juice. Let the mixture sit for at least 30 minutes to allow the fruit to soak up the juice and plump up.

Step 3: Mix the Batter

1. After the fruit has soaked, add the brown sugar to the mixture and stir well.
2. Gradually fold in the self-raising flour until all ingredients are combined, being careful not to overmix.

Step 4: Cook the Fruit Cake

1. Pour the batter into the prepared slow cooker, spreading it out evenly.
2. Cover with the slow cooker lid, placing a clean kitchen towel under the lid to catch any condensation and prevent it from dripping onto the cake.
3. Cook on low for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

1. Once the cake is done, turn off the slow cooker and allow the cake to cool in the insert for about 15 minutes.
2. Carefully lift the cake out using the parchment paper or transfer it to a wire rack to cool completely before slicing.

Cook Notes & Tips

• Dried Fruit: Use any combination of dried fruit you like—cranberries, cherries, dates, and figs are all great options.
• Fruit Juice: Orange juice adds a nice citrusy flavor, but apple juice or even brewed tea can be used for different flavor profiles.
• Storage: Wrap the cooled fruit cake tightly in plastic wrap and store at room temperature for up to a week. The flavor actually improves after a day or two.

Variations

• Nutty Fruit Cake: Add 1/2 cup of chopped nuts, such as walnuts or pecans, for extra texture.
• Spiced Fruit Cake: Add 1 teaspoon of mixed spice or cinnamon to the flour for a more festive flavor.
• Alcohol-Soaked Fruit Cake: Soak the dried fruit in rum or brandy instead of juice for a boozy version.

Frequently Asked Questions (FAQs)

1. Can I Use Fresh Fruit Instead of Dried Fruit?

No, this recipe is best with dried fruit because it provides the right texture and sweetness. Fresh fruit contains too much moisture and may alter the consistency of the cake.

2. How Should I Store Leftovers?

Store any leftover fruit cake wrapped in plastic wrap at room temperature for up to a week. You can also refrigerate it for longer shelf life or freeze for up to 3 months.

3. Can I Use Regular Flour Instead of Self-Raising Flour?

Yes, you can use all-purpose flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt to the flour to make your own self-raising flour.

4. Can I Make This Fruit Cake Ahead of Time?

Absolutely! This fruit cake keeps well and can be made a week in advance. The flavors develop over time, making it even more delicious.

This Slow Cooker 4-Ingredient Fruit Cake is a simple yet delicious holiday treat that anyone can make. With minimal ingredients and easy steps, you can enjoy a moist, flavorful fruit cake that’s perfect for the holiday season. Try this recipe out, and impress your family and friends with this easy, festive dessert.

Happy cooking!