Thanks Annabel Langbein for this genius recipe. Yes, only 3 ingredients! But you can add more to jazz up if you like.
1kg mixed dried fruit (I used currants, prunes, apricots, cranberries and sultanas)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used gluten-free mix)
Soak the fruit in the milk in a bowl overnight in the fridge.
Next day, preheat oven to 160C. Line a 23cm cake tin with baking paper.
Mix in sifted flour with the fruit and transfer into tin. Bake for 1 1/4 to 1 1/2 hours or until cooked through. (Annabel suggests doing the skewer test at 1 1/4 hrs and return to the oven if required.)
Cool in the tin before turning out. Will keep for 3-4 weeks in an airtight container.
Now, for the extras. You can soak the fruit in juice or ginger ale, and add a bit of brandy or rum. You can add spices such as cinnamon, nutmeg, allspice. You can also add nuts. When the cake comes out of the oven you can brush with a tablespoon of rum, brandy, sherry or whisky.
To serve, dust with icing sugar using snowflake stencils (I just googled snowflake stencils and copied a pattern).
The cake is very moist and not too sweet. Will definitely make again with different variations. Happy Xmas!