For an extra layer of flavor, consider soaking the candied fruit in rum or brandy for a few hours before adding it to the batter. To prevent the fruit from sinking to the bottom of the cake, toss it lightly with a tablespoon or two of flour before adding it to the wet ingredients. If the tops of the cakes begin to brown too quickly, tent them loosely with aluminum foil during the last 30-45 minutes of baking. This fruitcake can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to a month. The flavor actually improves with age!
Quick Fruitcake
-
PREP TIME15 mins
-
COOK TIME2 hrs
-
TOTAL TIME2 hrs 15 mins
-
SERVING24 People
-
VIEWS102
Embrace the festive spirit with this remarkably simple fruitcake. Combining the richness of mincemeat with the vibrant sweetness of candied fruit and the creamy texture of condensed milk, this cake is a delightful shortcut to a Christmas classic.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol10 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium97 mg
-
Sugar6 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat and Prepare: Preheat your oven to 300 degrees F (150 degrees C). (5 minutes) Generously butter two 9x4-inch loaf pans. Line the bottoms with parchment paper, allowing some overhang for easy removal. Butter the parchment paper as well. (10 minutes)
02 Step
Recipe View 10 mins Sift Dry Ingredients: In a medium bowl, sift together the flour and baking soda. This ensures a light and even texture for the cake. (5 minutes)
03 Step
Recipe View 5 mins Combine Wet and Dry: In a large bowl, combine the prepared mincemeat, candied fruit, sweetened condensed milk, nuts, and lightly beaten eggs. Mix well to ensure the fruit is evenly distributed. Gradually fold in the sifted flour mixture until just combined. Be careful not to overmix, as this can result in a tough cake. (10 minutes)
04 Step
Recipe View 10 mins Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven until the centers spring back lightly when touched and the tops are a deep golden brown, about 2 hours. (120 minutes)
05 Step
Recipe View 2 hrs Cool: Allow the cakes to cool in the pans for at least 30 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ryan Strosin
Jun 30, 2025I was skeptical about how easy this recipe was, but it turned out wonderfully! The cake was moist and flavorful, and everyone loved it.
Troy Lehnergoyette
Aug 31, 2024My fruitcake came out a little dry. I think next time I'll reduce the baking time by about 15 minutes.
Joel Williamson
Jul 6, 2024I added a splash of bourbon to the batter and it gave the fruitcake a wonderful depth of flavor. Definitely a keeper!
Kattie Crist
Jul 4, 2024This recipe is perfect for the holidays! It's so much simpler than traditional fruitcake recipes, and the result is just as delicious.