Fast "N" Fabulous Fruitcake
A quick and delicious fruitcake featuring candied fruit, mincemeat, and nuts, perfect for festive occasions or as a sweet, rich treat any time of year.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease a 9-inch tube pan and line with waxed paper.
- Grease again or use a generously greased and floured 10-inch Bundt pan.
- Sift together flour and baking soda; set aside.
- In a large bowl, combine eggs, mincemeat, sweetened condensed milk, candied fruit, and chopped nuts.
- Add the dry ingredients to the wet mixture and blend well.
- Pour the batter into the prepared 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.
Tips & Substitutions
For a richer flavor, consider substituting half of the walnuts with pecans or almonds. If you prefer a less sweet cake, reduce the amount of sweetened condensed milk slightly or use a sugar substitute. Ensure the mincemeat is well-blended to avoid clumping. Sifting the flour and baking soda together is essential for a light 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 cup of tea or coffee for a cozy afternoon treat. For a festive touch, consider drizzling a simple glaze made from powdered sugar and milk over the top.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature or warm gently in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Fast "N" Fabulous Fruitcake contains roughly 762 calories, with 17g protein, 102g carbohydrates, and 34g fat. It is an excellent source of protein (34% of the Daily Value), calcium (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 625mg per serving (27% 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 moisture content of the cake. If using fresh fruit, ensure it is thoroughly dried to prevent the batter from becoming too wet. Alternatively, you can use dried fruit to maintain the desired texture and flavor.
How do I know when the fruitcake is done baking?
The fruitcake is done when a toothpick inserted into the center comes out clean. Keep in mind that baking times can vary based on your oven and the specific pan used, so start checking around the 50-minute mark to avoid overbaking.
Can I make this fruitcake ahead of time?
Absolutely! This fruitcake actually tastes better after it sits for a day or two, allowing the flavors to meld. Prepare it in advance and store it properly. It also makes a wonderful gift during the holiday season!
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).