Magic Fruitcake

Judy 0

"A magical blend of mincemeat, pecans, sweetened condensed milk and candied fruit."

Ingredients 2 h {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Line greased pan with parchment paper and coat paper with non-stick spray.
  2. In a saucepan, combine crumbled mincemeat and water. Bring to a boil and cook, stirring, for 1 minute. remove from heat and allow to cool.
  3. Stir in pecans, candied fruit, sweetened condensed milk, and egg. Stir in flour and baking soda until just blended. Pour into prepared pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews 5

  1. 5 Ratings


I have used this recipe for years, and it is a favorite of family and friends.

Sherry WV

I had the same results as MISSIMIN using the portions given, which I think are wrong. A Tablespoon of baking soda? I really should have known better. A caved-in disaster undercooked in the middle is a good way to describe it. However, it does actually taste very good even though it is a gooey mess, so I give it two stars. I think this is a variation of Nonesuch Mincemeat's "Ever-So-Easy Fruitcake." If you modify that original recipe to use 1 package of condensed instead of a 28 oz. jar of mincemeat, and halve the rest of the recipe to make a loaf pan of fruitcake instead of a tube pan, the proportions are similar, with a few important exceptions. It should be 1-1/4 cups flour, 1/2 tsp. baking soda, 1/2 can condensed milk, and 1/2 cup nuts. Though using more nuts doesnt' hurt anything, the recipe here reduced the amount of flour, increased the amount of condensed milk, and drastically increased the amount of baking soda, leading to the results that MISSIMIN and I both experienced. Since this does taste good despite the consistency, I will eat it, but next time I will adjust the proportions per above.


I got this recipe in home economics class in high school (a long time ago). It is the only fruitcake I have ever made, but also the best fruitcake I have ever eaten. Haven't made it for years, but my family and friends always liked it.