Recipe by Linda C
"Very easy to make, and tastes great too."
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2 1/2 cups
sifted all-purpose flour
eggs, lightly beaten
1 (28 ounce) jar
prepared mincemeat pie filling
1 (14 ounce) can
sweetened condensed milk
candied mixed fruit
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!
This is really different. I am not really sure what to think, except the title should accurately be called "Quick Fruitcake Bread." I made 1/2 recipe or 1 loaf. It looks like and has the exact drier texture, even cutting wise, as a banana bread or similar sweet bread loaf. However, the flavor is of a fruitcake. With this recipe, not being like a classic fruitcake like I actually desired, I kind of miss the very dense yet super moist texture common to a typical fruitcake. I had thought they sat so many days with a little liquor poured on them. I had wondered how this would get the same texture or consistency without that process, not understanding it was actually a sweet bread recipe. However, if looking for a "sweet bread," that is ready quickly and is dry enough to cut within an hour of baking, this may be the recipe to choose.
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.
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!
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.
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!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
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