Jill'S Peachy Fruitcake
A rich, fruity fruitcake packed with candied fruit, peaches, nuts, and spices, perfect for festive occasions and enjoyed by those who appreciate moist, flavorful baked treats.
Ingredients
- 1 cup packed brown sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup chopped mixed candied fruit and peel ⓘ
- 1 (16 oz) can peaches, drained and chopped ⓘ
- 1 cup prepared mincemeat ⓘ
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cloves ⓘ
- 2 cups walnuts, chopped ⓘ
- 1 cup raisins
- 1 (14 oz) can sweetened condensed milk
Instructions
- In a very large mixing bowl, stir together flour, brown sugar, baking soda, cinnamon, ground cloves, and spices.
- Stir in chopped mixed candied fruit and peel, chopped peaches, prepared mincemeat, walnuts, and raisins.
- Add sweetened condensed milk and apricot brandy to the mixture.
- Mix well until all ingredients are evenly combined.
- Turn the batter into 2 greased and floured loaf pans or 5 mini loaf pans.
- Bake at 300°F (150°C) for 2 hours or until done.
- Remove the cakes from pans and allow to cool.
- Wrap in clear wrap or foil and store in a cool place.
- Add ribbons, holly, or a miniature bottle of brandy for presentation or soaking.
Tips & Substitutions
For a moist fruitcake, ensure the peaches are well-drained before chopping. If you don't have mincemeat, you can substitute it with apple butter or a mixture of chopped apples and spices. Consider adding a splash of apricot brandy for extra flavor. If you want a nut-free version, simply omit the walnuts or replace them with sunflower seeds.
Serving Suggestions
Jill's Peachy Fruitcake is delightful served plain or with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For an extra festive touch, consider serving it with a side of cheese or a light fruit salad. This cake also makes a lovely gift when wrapped in decorative packaging.
Storage & Reheating
Once cooled, wrap the fruitcake tightly in plastic wrap or aluminum foil and store it in a cool, dry place. It can also be refrigerated for up to a month. To reheat, slice the cake and warm in the oven at a low temperature or in the microwave for a few seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jill'S Peachy Fruitcake contains roughly 415 calories, with 8g protein, 96g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (28% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium and protein. It also contributes 11g of dietary fiber toward your daily target.
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 peaches instead of canned?
Yes, you can use fresh peaches for this recipe. Just make sure to peel, pit, and chop them, then measure out about 1 cup. Fresh peaches will add a brighter flavor, but ensure they're ripe for the best results.
How can I make this cake gluten-free?
To make Jill's Peachy Fruitcake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking soda and other ingredients are also gluten-free. The texture may vary slightly, but it should still be delicious.
How long will the fruitcake last?
If stored properly, Jill's Peachy Fruitcake can last for several weeks at room temperature and even longer if refrigerated. The flavors often improve with time, making it a great make-ahead dessert for holidays or special occasions.
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).