With just 4 ingredients, you can create this delightful slow cooker fruit cake, also known as Christmas cake, featuring mixed dried fruit, chocolate milk, Baileys, and self-raising flour.

To make 4-ingredient Fruit Cake in your slow cooker or crockpot, mix soaked fruits with flour, pour into the cooker, and let it simmer on low heat for 7-8 hours.

This cake is surprisingly easy to make and incredibly satisfying. Give it a go and share your experiences in the comments below—I’d love to hear how you enjoyed it!

Jump to Recipe Print Recipe

Can I prepare the fruit mixture for this fruit cake ahead of time?

Yes, you can prepare the fruit mixture even 48 hours in advance. The longer the fruits soak in Baileys and chocolate milk, the more flavorful your cake will be. Just keep it covered in the fridge.

4-ingredient Slow Cooker Fruit Cake Ingredients

• 1 kg (2.2 lbs) mixed dried fruit (include a pack of glacé cherries for extra zest)
• 2 cups (480 mL) chocolate milk
• 1/2 to 3/4 cup (120 to 180 mL) Baileys Irish Cream, adjusted to taste
• 2 cups (256 g) self-raising flour

How To Make 4-ingredient Slow Cooker Fruit Cake

1. Prepare the Fruit Mixture: Begin by combining the mixed dried fruit, chocolate milk, and Baileys in a large bowl. Ensure that the fruit is fully submerged. Let this mixture soak for 24 hours to absorb all the flavors.
2. Add the Flour: After soaking, gently fold the self-raising flour into the fruit mixture. Stir until the flour is completely integrated and no dry spots remain.
3. Line the Slow Cooker: Prepare your slow cooker by lining it with two to three layers of baking paper around the sides and bottom. Pro tip: Place a long strip of baking paper in the cooker before adding the mixture. This strip acts as a handle, making it easier to remove the cake once it’s cooked.
4. Cook the Cake: Pour the batter into the prepared slow cooker, smoothing out the top to ensure an even surface. Cover with a lid, placing a clean tea towel under the lid to catch any condensation. Set the cooker to low and cook for 7-8 hours.
5. Check and Enjoy: After cooking, check that the cake is done by inserting a skewer into the center. It should come out clean. Allow the cake to cool slightly before using the paper strip to lift it out of the cooker. Serve warm or cool completely on a wire rack.

Can I use any chocolate milk for this Fruit Cake?

Absolutely, you can use any type of chocolate milk, whether it’s full-fat, low-fat, or even a non-dairy version. Just make sure it’s something you’d enjoy drinking because it heavily influences the cake’s flavor!

Recipe Tips

• Enhance the Soak: For a richer flavor, consider soaking your dried fruits in a mix of Baileys and a splash of rum or brandy; the extra kick really jazzes up the flavors.
• Slow Cooker Liner Magic: To make clean-up a breeze and simplify cake removal, use a slow cooker liner instead of baking paper; just lift out and serve!
• Checking Doneness: Instead of guessing if your cake is done, use a digital thermometer. Aim for an internal temperature of 190°F to ensure it’s perfectly cooked through.
• Spice It Up: If you want to bring a bit of warmth to the recipe, add a teaspoon of ground cinnamon or mixed spice to the flour before folding it in; it’s subtle but makes a difference.

Recipe Variations

• Vegan Twist: Substitute the Baileys and chocolate milk with almond milk and a vegan cream liqueur. It’s a simple swap, but your vegan friends will thank you endlessly.
• Gluten-Free Option: For those avoiding gluten, replace the self-raising flour with a gluten-free self-raising blend; just be sure it’s a direct substitute to keep the texture right.
• Nutty Addition: Throw in a handful of chopped walnuts or pecans for a crunchy texture contrast. It adds a nice bite to the soft fruitiness of the cake.
• Citrus Zing: Add the grated zest of an orange or a lemon to the fruit mixture before soaking. It’ll infuse the cake with a fresh, tangy flavor that cuts through the sweetness beautifully.

What To Serve With Fruit Cake

Serve your Christmas Cake with spiced rum cream, orange zest-infused mascarpone, vanilla bean ice cream, fresh fig compote, and crunchy almond praline.

You can also pair it with rosemary-infused honey drizzle or candied ginger slices for a unique twist.

How To Store Leftover Fruit Cake

In The Fridge:

Wrap your leftover Fruit Cake tightly in cling film or store it in an airtight container. This method keeps the cake moist and preserves its flavors for up to 5 days.

In The Freezer:

This fruit cake does not freeze well due to the high moisture content of the fruits and Baileys. Freezing might alter its texture and flavor, making it less enjoyable when thawed.

How To Reheat Leftover Fruit Cake

Reheat your leftover Fruit Cake by placing slices in a low-temperature oven (around 275°F) for about 10-15 minutes. Ensure the cake is covered loosely with foil to prevent drying out. Alternatively, microwave individual slices for 20-30 seconds on high power.

Check out More Slow Cooker Cake Recipes:

• Slow Cooker Banana Cake
• Slow Cooker Chocolate Lava Cake
• Slow Cooker Victoria Sponge Cake