Ever-So-Easy Fruitcake
A rich, fruity cake with candied fruits, nuts, and a moist texture, perfect for festive occasions or as a sweet gift for loved ones.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease and flour a 10-inch Bundt pan.
- Combine flour and baking soda in a large bowl.
- In a separate bowl, combine the remaining ingredients: eggs, mince meat, condensed milk, candied fruit, and chopped nuts.
- Blend the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 45 minutes to 1 hour and 50 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the fruitcake in the pan for 15 minutes.
- Turn out the cake onto a wire rack to cool completely.
- Garnish as desired before serving.
Tips & Substitutions
For a moister fruitcake, consider soaking the mixed candied fruit in rum or orange juice before adding it to the batter. If you prefer a nut-free version, feel free to omit the nuts or substitute with seeds like sunflower or pumpkin seeds. Ensure the flour is unsifted to maintain the cake's density, which is key to its texture.
Serving Suggestions
This fruitcake is delightful on its own, but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm cup of spiced tea or coffee for a comforting treat. For an added touch, drizzle with a simple glaze made from powdered sugar and milk before serving.
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 place it in the refrigerator, where it can last for up to a month. To reheat, slice and warm in the oven at 300°F until heated through, which enhances its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Ever-So-Easy Fruitcake contains roughly 2383 calories, with 57g protein, 448g carbohydrates, and 46g fat. It is an excellent source of protein (114% of the Daily Value), calcium (76% of the Daily Value), and iron (72% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2180mg per serving (95% 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?
While fresh fruit can be used, it may alter the texture and moisture of the cake. If you prefer fresh fruit, consider reducing the amount of liquid in the recipe to balance the moisture. Dried fruits can also be a great alternative, providing similar sweetness without the added sugars of candied fruit.
How can I make this recipe gluten-free?
To make a gluten-free fruitcake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for structure. Additionally, check that all other ingredients, including the minced meat and condensed milk, are certified gluten-free to avoid cross-contamination.
What can I use instead of condensed milk?
If you need a substitute for condensed milk, you can make your own by simmering regular milk with sugar until it thickens. Alternatively, use evaporated milk with a little extra sugar mixed in. Both options will provide a similar sweetness and creaminess to 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).