Easy Fruitcake
A rich, festive fruitcake featuring a medley of candied fruits, nuts, mincemeat, and a moist texture. Its sweet, nutty flavors make it perfect for holiday celebrations or special occasions, appealing to those who enjoy traditional baked treats with a fruity twist.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease 6 mini loaf pans and 4 6-inch loaf pans.
- In a mixing bowl, combine the unsifted flour and baking soda.
- Add the condensed milk, chopped nuts, slightly beaten eggs, prepared mincemeat, and mixed candied fruit to the dry ingredients.
- Mix thoroughly until all ingredients are well combined.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and serving.
Tips & Substitutions
For a moister fruitcake, consider adding a splash of orange juice or a bit of rum to the batter. You can substitute the mixed candied fruit with your favorite dried fruits if desired, such as raisins or apricots. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower seeds.
Serving Suggestions
This easy fruitcake can be enjoyed on its own or served with a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee, making it a great addition to a brunch spread. Consider serving it alongside French Cookies for a delightful dessert table.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice and warm in the oven at low heat until warmed through, which helps maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Fruitcake contains roughly 623 calories, with 12g protein, 91g carbohydrates, and 25g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
Using fresh fruit is not recommended as it contains more moisture and can affect the texture of the cake. If you prefer a fresher taste, consider using dried fruits instead, which will provide a similar sweetness without the extra moisture of fresh fruit.
How do I know when the fruitcake is done baking?
The fruitcake is done when a toothpick inserted into the center comes out clean, usually after about 60 minutes of baking. However, ovens can vary, so start checking a few minutes early to avoid overbaking.
Can I freeze this fruitcake?
Yes, this fruitcake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be kept frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).