Famous Three Ingredients Holiday Fruit Cake

First, in a large bowl, immerse the dried fruit in the brewed tea. I prefer using black tea for a richer flavor. Cover the mixture and let it soak overnight. This step is crucial in ensuring that the fruits are plump and juicy which contributes greatly to the texture and flavor of your cake.

The next day, preheat your oven to 125°C (257°F). While waiting, line a 20cm round cake tray with parchment paper. Opt for a shallow tray rather than a deep one as it helps the cake to cook evenly.

Mix the self-raising flour into your soaked fruit until well combined - don't overmix to avoid a dry cake. Pour your batter into your prepared tray. Smooth out the surface with a spatula for an evenly baked cake.

Bake in your preheated oven for 2 hours. To avoid the cake from browning too quickly, I suggest tenting it with aluminum foil after the first 50 minutes of baking.

After it's baked, let your cake cool in the tray for about 10 minutes before transferring it to a wire rack. The cake should be dense but moist, with the delightful flavor of the dried fruit shining through.

The fruit cake can be enjoyed as is, but for an extra festive touch, dust with powdered sugar or garnish with some glazed cherries before serving!