With ready-made mincemeat and a variety of candied fruit, this fruitcake recipe is a simple Christmastime favorite.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 24 |
| Yield: | 2 9×4-inch loaf pans |
Ingredients
- 1 tablespoon butter for greasing, or as needed
- 2 ½ cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 (28 ounce) jar prepared mincemeat pie filling
- 2 cups candied mixed fruit
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped walnuts
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Butter two 9×4-inch pans, then line them with parchment paper. Butter the parchment paper.
- Sift flour with baking soda into a medium bowl.
- In a large bowl, combine mincemeat, fruit, condensed milk, nuts, and beaten eggs. Fold in flour mixture until well combined. Pour into the prepared pans.
- Bake in the preheated oven until the centers spring back and the tops are golden brown, about 2 hours. Allow to cool in the pans. Turn cakes out onto a wire rack; remove parchment paper.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 97 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My favorite fruitcake. I make it every December!
Very good, I substituted dried cranberries and raisins for the citron and it worked well.
A good and easy fruitcake recipe. I did add twice the fruit but otherwise followed it to a tee. Family loved it and so did I!
Tasted just like a really fresh fruitcake! I didn’t have any candies fruit so I used a half jar of maraschino Cherie’
I’ve made this recipe exclusively for 2 years now, making at least 3-4 batches of 3 medium cakes each time for fruitcake loving family and friends. So thrilled to find this recipe since I labored long, hard hours with my old recipe for more than 40 years! I have found that using a mild-flavored mincemeat like Nonesuch Original is much preferred over strong-flavored mincemeat like Cross & Blackwell Rum and Brandy (for example.) I always add at least 1/2Cup extra of larger cut candied pineapple and red and green cherries, plus 1/2 cup or more of chopped nuts. Also a sprinkle or two of salt. Since I started using this recipe, more people have been asking for my fruitcake!
I am so grateful for this recipe! It’s hard to find good fruitcake in the stores these days and this recipe is so easy and and works beautifully. Use your favorite dried fruits, you really can’t go wrong with this. If you want to make mini-loaves, this makes 5 (bake them at 300 for 1.5 hours).
I have made this several times. Just as instructed. My family really likes it. It even freezes well
Love this recipe! The whole family devoured the whole cake for Christmas Eve ! I did double up on dried cherries and I also used 1 tablespoon of almond extract. It was out of this world !!!
This is really good. Didn’t intentionally make any changes, but I forgot to add the condensed milk and it was STILL fab! I baked it in a bundt pan for 1 hour 15 min on 300 and it was perfect. Definitely didn’t need to be in the oven for 2 hours, but maybe the shortened baking time is because I forgot to add the milk. Will make this again.
For the Gluten free folks….. was a bit skeptical making this combination recipe of fruitcake-Mincemeat and needed to use gluten free flour. So I substituted 1 cup Coconut Flour, added 3 eggs and 1 teaspoon Rum flavoring……..turned out fabulously moist
I made this for the first time a couple of years ago, and it’s now a family favorite that I make throughout the year. I add 2 extra cups of fruit (green and red cherries are our favorites) and 1-2 extra cups of walnuts — the more nuts the better in our household. I bake it in a Pam-coated silicon bundt pan for 2 hours and let it cool before removing it from the pan. Always comes out perfectly. Thanks for the awesome recipe!
I even forgot to add the sweetened condensed milk, and I still loved this fruitcake! Definitely let it cool before sampling. Am going to make another to take to a holiday party this week. Update…made this again last year with the sweetened condensed milk, and I didn’t like it as much. This year I left it out and added a dollop of molasses…perfect!
I have made this many times! I use the original recipe, or I vary the fruit I add. Always perfect.
this recipe was easy to make. I love fruitcake,and hate the nuts in it,I think my next batch I will add a little brandy to it.The cake came out so easy with the parchment paper and it is soo moist! Thanks Allrecipes again.
There’s nothing I like better than Christmas cake. The easier the better. I have a freezer full of homemade mincemeat to use and this is perfect.
My family and I really loved this recipe! It was a last minute thought for Christmas. It was really easy and tasted just like my idea of a fruitcake. The mincemeat really gave it a great spice flavor. Lots of people done like the mincemeat but it really works here. I did add quite a bit more dried fruit to it. I had lots on hand. Really i added like 2 cups more fruit. The basic recipe it really versatile!
I love fruitcake but never thought I could make one. This was great! This cake taste just like the ones you pay a fortune for at Collin Bakery mail order. The best recipes are the easiest as far as I am concerned.
I used pecans versus walnuts and soaked with rum after cooling for a more moist cake. Much better than I remember. This is the same recipe that is listed on Eagle brand website. Delicious!
This is really different. I made 1/2 recipe or 1 loaf. It looks like and has the exact texture, even cutting wise, as a banana bread or similar sweet loaf bread. However, the flavor is that of a fruitcake. The recipe also called for mincemeat pie filling. I had thought it had apples, raisins, and spices. Never knew it actually had beef! That is just very strange to me. To top, with this recipe, I missed the dense super moist texture of a classic fruitcake. That was what I actually desired. I had thought they were cooked by a water method, or with some they sat so many days with a little liquor poured on them to make them moist. I had wondered how this would get the same texture or consistency without these processes. If looking for a fruitcake flavored sweet bread, that is ready quickly and is dry enough to cut within an hour of baking, this may be the recipe to choose. This was just really not for me and I hate that I wasted the ingredients as it will more likely get tossed.
This cake was super easy and quick to put together…I left out walnuts…;-) not a nut in cake fan…I added 2tsp of Rum Flavoring & 1tsp of Almond extract…I used an Angel Food cake pan and lined with greased cut to fit brown paper bag (better than wax paper)…My friends who normally don’t like Fruitcakes are fans now:-)
I lost this recipe when I “redid” my recipes files. Thanks to you, I now have it again. This is my husband’s favorite fruitcake, and the easiest one for me to make. Thanx!!!!!