Easy So Easy Fruitcake
A rich, moist fruitcake filled with candied fruit, nuts, and mincemeat, perfect for festive occasions or gifting, with a sweet, spiced flavor profile.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease a 9-inch tube pan; line with wax paper and grease again, or use a generously greased and floured 10-inch fluted tube pan.
- Sift together flour and baking soda; set aside.
- In a large bowl, combine mincemeat, sweetened condensed milk, mixed candied fruit, and chopped nuts; blend well.
- Add the sifted dry ingredients to the wet mixture and stir until combined.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 to 30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 15 minutes.
- Turn out of the pan and remove the wax paper.
- Glaze and garnish as desired.
Tips & Substitutions
For a moist fruitcake, ensure you mix the wet ingredients well before adding the dry ones. You can substitute the mincemeat with apple or pumpkin pie filling for a different flavor profile. If you prefer a nut-free version, simply omit the chopped nuts or replace them with additional candied fruits. Ensure your pan is thoroughly greased to prevent sticking.
Serving Suggestions
This fruitcake is delicious on its own, but you can elevate it with a light glaze or a sprinkle of powdered sugar. Serve it alongside a warm cup of tea or coffee for a cozy treat. It also pairs beautifully with Chocolate Caramel Treats for a delightful dessert spread during the holidays.
Storage & Reheating
Allow the fruitcake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to keep it fresh. It can be stored at room temperature for up to a week or refrigerated for longer shelf life. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Easy So Easy Fruitcake contains roughly 823 calories, with 18g protein, 145g carbohydrates, and 21g fat. It is an excellent source of protein (36% of the Daily Value), calcium (25% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 700mg per serving (30% 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 make this fruitcake ahead of time?
Yes, this fruitcake actually tastes better after a few days as the flavors meld together. You can bake it up to a week in advance. Just make sure to store it properly as mentioned to maintain its freshness.
What can I use instead of mixed candied fruit?
If you don't have mixed candied fruit, you can use dried fruits like raisins, cranberries, or apricots. Just chop them into smaller pieces to mimic the texture of candied fruit and add a bit of sweetness.
Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add it separately to achieve a similar texture. This will allow those with gluten sensitivities to enjoy the fruitcake.
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).