Eggless Fruitcake

"Not a high riser but a simple cake and easy to make. Pumpkin pie spice can be substituted for the mixed spice in this recipe. If you can't find self-rising flour, substitute 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt for each cup of self-rising flour."
Added to shopping list. Go to shopping list.

Ingredients

6 d 15 h 58 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
  3. Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.
  4. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

It's very dry and it's not good taste at all.......

I love this recipe!!! I used a box of yellow cake mix instead of the flour and substituted 1/4 cup of rum for some of the water. Delicious \(~.~)/

Other stories that may interest you