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Quick Fruitcake

Read Reviews (13)

"Very easy to make, and tastes great too." — Linda C

Ingredients Edit and Save

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Original recipe makes 2 - 9 x 4 inch loaf cakes Change Servings

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 (28 ounce) jar prepared mincemeat pie filling

1 (14 ounce) can sweetened condensed milk
1 cup chopped walnuts
2 cups candied mixed fruit

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Directions

Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
Sift the flour with the baking soda.
In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

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My husband LOVES this recipe! I'd prefer more candied fruit and less batter, but this one's a keeper. Brought it into work and everyone who likes fruitcake asked for the recipe. I've been looking for one that doesn't have to sit for weeks in cheesecloth, and this is it. Thanks!

—Lovesmurfs

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Dec 28, 2007

If you prefer a fruitcake that is more cake and less fruit, this is the perfect cake. It's moist and can be made ahead if desired. I use 5 mini breadpans for mine and it bakes in about 45 minutes. If you lay a piece of parchment in the bottom of the pan and spray with non-stick spray, cleaning up the pan is a breeze. Addendum to my review (12/28/07) The last few years, instead of using the candied fruits, I have used mixed dried fruits - apricots, dried cranberries, pineapple, apple, etc. and some candied cherries for color. It isn't a lot less calories, but it is at least a little healthier and we like it a lot that way. Just use scissors to snip the fruit into small pieces; dip the scissors in flour in periodically to keep the fruit from sticking.

—TRISHIAK

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13 Ratings

Dec 25, 2008

Made this recipe exactly as written. Used a bundt pan and baked for two hours. It is delicious! My husband, a fruitcake connoisseur, absolutely loves it. It is so easy to make, I'll make it throughout the year, not just during the holidays. Thanks for a great recipe!

—Deb

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Oct 28, 2004

This is the easiest recipe for fruitcake around. Everyone thinks you went to so much trouble and yet it is so easy. I usually use a 9" tube pan and bake for 3 hours and it always turns out great!! I highly recommend this recipe. No Fail.

—SHELL55

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Dec 26, 2007

My mom asked that I bake her a fruitcake for Christmas without nuts since she is allergic. I added a cup of whole candied cherries in place of the nuts and it turned out GREAT! This has to be the easiest fruitcake recipe on the planet and it tastes terrific, too. My mom is 85 and is a wonderful cook, so I was so happy that she asked to take the whole cake home with her! Highly recommend this one!!

—DDW2020

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Dec 09, 2009

My family doesn't like candided fruit. I soaked 2 cups of dried fruit, cut into bite sized peices, overnight in about 1 cup of rum. I follwed the rest of the recipe exactly. It was absolutely wonderful. Usually I have to take most of my dessert home with me, but not this year!

—JULIE8099

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Dec 07, 2009

This is the fruitcake I have been making for 30+ years. Goes together quickly, and even people who don't like fruitcake usually like this one. The only bad part is when people ask you for the recipe and find you didn't work as hard making it as they thought you did.

—jamie

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Nov 29, 2005

Very easy to make. We used candied cherries and chopped them in the food processor first (next time, we'll leave them whole). We also used almonds since our son is allergic to walnuts. The mincemeat we added had run and brandy already in it - delicious! We baked it for 2 hours in a Bundt pan, and it came out very well. My husband added an icing sugar glaze for the top, but this wasn't what it needed. Next time, we'll probably leave it plain, or dust with icing sugar.

—Karen_M

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Nutrition

Calories
262 kcal
13%

Carbohydrates
50.4 g
16%

Cholesterol
23 mg
8%

Fat
6.1 g
9%

Fiber
2.6 g
10%

Protein
3.9 g
8%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Fruitcake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 262
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.9g 9 %
Cholesterol 23mg 8 %
Sodium 210mg 8 %
** Potassium 126mg 4 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 2.6g 10 %
Protein 3.9g 8 %
** Sugars 21.8g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 9 %
** Iron 10 %
** Thiamin 14 %
** Niacin 13 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.