Ever-So-Easy Fruit Cake
A moist, nutty fruit cake loaded with mincemeat and walnuts, perfect for holiday celebrations or special occasions, offering a rich and festive flavor profile.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Generously grease and flour a 9 or 10-inch tube pan.
- Sift together the flour and baking soda; set aside.
- In a mixing bowl, combine the sweetened condensed milk and slightly beaten eggs.
- Add the sifted flour mixture to the wet ingredients and mix thoroughly.
- Fold in the chopped walnuts and the jar of mincemeat.
- Pour the batter into the prepared tube pan.
- 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 the pan and serving.
Tips & Substitutions
For added moisture, consider incorporating a cup of chopped dried fruits like apricots or cranberries. You can also substitute the walnuts with pecans or almonds if desired. Ensure the mincemeat is well-mixed to distribute its flavor evenly throughout the cake. If you prefer a sweeter cake, add a bit of sugar to the wet ingredients.
Serving Suggestions
This fruit cake can be served plain or topped with a light dusting of powdered sugar for elegance. It pairs beautifully with Warm Beets for a colorful plate or can be enjoyed alongside a cup of tea or coffee. For a festive touch, serve with whipped cream or ice cream on the side.
Storage & Reheating
Store any leftover fruit cake 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 300°F for about 10 minutes, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Ever-So-Easy Fruit Cake contains roughly 2080 calories, with 44g protein, 180g carbohydrates, and 144g fat. It is an excellent source of protein (88% of the Daily Value), calcium (53% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1555mg per serving (68% 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 a different type of nuts in this recipe?
Yes, you can easily substitute walnuts with pecans or almonds based on your preference. Just ensure they are chopped to similar sizes for even distribution in the cake.
How can I tell when the fruit cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, indicating it's baked through.
Is it possible to make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. You can bake it in advance, let it cool completely, and store it wrapped at room temperature or in the refrigerator.
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).