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Quick Fruitcake

Quick Fruitcake

Linda C

Linda C

Very easy to make, and tastes great too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
  2. Sift the flour with the baking soda.
  3. In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
  4. Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lovesmurfs
53

Lovesmurfs

12/23/2003

My husband LOVES this recipe! I'd prefer more candied fruit and less batter, but this one's a keeper. Brought it into work and everyone who likes fruitcake asked for the recipe. I've been looking for one that doesn't have to sit for weeks in cheesecloth, and this is it. Thanks!

TRISHIAK
39

TRISHIAK

12/28/2007

If you prefer a fruitcake that is more cake and less fruit, this is the perfect cake. It's moist and can be made ahead if desired. I use 5 mini breadpans for mine and it bakes in about 45 minutes. If you lay a piece of parchment in the bottom of the pan and spray with non-stick spray, cleaning up the pan is a breeze. Addendum to my review (12/28/07) The last few years, instead of using the candied fruits, I have used mixed dried fruits - apricots, dried cranberries, pineapple, apple, etc. and some candied cherries for color. It isn't a lot less calories, but it is at least a little healthier and we like it a lot that way. Just use scissors to snip the fruit into small pieces; dip the scissors in flour in periodically to keep the fruit from sticking.

Deb
28

Deb

12/25/2008

Made this recipe exactly as written. Used a bundt pan and baked for two hours. It is delicious! My husband, a fruitcake connoisseur, absolutely loves it. It is so easy to make, I'll make it throughout the year, not just during the holidays. Thanks for a great recipe!

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