Ten Minute Fruit Cake
A rich, fruity cake with mincemeat, nuts, and raisins, perfect for festive occasions or a flavorful treat that pairs well with tea or coffee.
Ingredients
Instructions
- Place egg whites in a small mixing bowl; beat until stiff. Set aside.
- Combine mincemeat, raisins, walnuts, sugar, vanilla, melted butter, and egg yolks in a large bowl.
- Mix until well blended.
- Sift dry ingredients (flour, baking powder, baking soda, salt) together.
- Fold dry ingredients into the mincemeat mixture.
- Fold in the beaten egg whites.
- Pour the batter into a greased tube pan.
- Bake in a slow oven at 325°F (160°C) for 1 1/2 hours.
Tips & Substitutions
For a lighter cake, you can substitute half of the butter with unsweetened applesauce. If you don't have mincemeat, a combination of chopped dried fruits and a splash of brandy will work well. Be careful not to overmix the batter after folding in the egg whites to maintain a light texture. Using fresh walnuts or toasting them will enhance the flavor.
Serving Suggestions
This fruit cake is delightful on its own, but you can serve it with a dollop of whipped cream or a drizzle of Cold Caramel Sauce for added indulgence. Pair it with a cup of tea or coffee for a comforting afternoon treat. It also pairs beautifully with Cherry Nut Crunch(Quick And Easy And Good) for a festive dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes, or microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Ten Minute Fruit Cake contains roughly 539 calories, with 10g protein, 101g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), iron (24% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 628mg 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 a different type of dried fruit in this recipe?
Yes, you can substitute raisins with dried cranberries or chopped apricots for a unique flavor. Just make sure to keep the total amount of dried fruit equivalent to one cup for balance in the recipe.
What should I do if I don’t have a tube pan?
If you don’t have a tube pan, you can use a bundt pan or a regular round cake pan. Just adjust the baking time slightly, checking for doneness by inserting a toothpick in the center; it should come out clean.
How can I tell when the fruit cake is done baking?
The fruit cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overbaking.
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).