Fruitcake - Ever So Easy!

Terrie Hoelscher

By
@Blessed1

I've made this fruitcake for years. It's almost a no-fail. It's simple, yet very moist and tasty.


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Comments:

Serves:

20

Prep:

10 Min

Cook:

1 Hr 45 Min

Ingredients

2 1/2 c
unsifted flour
1 tsp
baking soda
2
eggs, slightly beaten
28 oz
jar of rum or brandy mincemeat
14 oz
sweetened condensed milk
2 c
candied fruit
1 can(s)
coarsely chopped pecans

Directions Step-By-Step

1
Preheat oven to 300°.
Grease and flour a 10" Bundt pan, or spray with PAM that has flour already in it, like Baker's Joy.
2
Combine the flour and baking soda; set aside.
3
In a large mixing bowl, combine the remaining ingredients. Stir well.
4
Blend the dry ingredients into the wet mixture, stirring well. The batter will be VERY stiff. Just continue to work it in, until all is moistened and well-blended.
5
Turn the batter into the prepared Bundt pan.
6
Bake for 1 hour and 45 minutes. Test doneness with a wooden pick or a strand of spaghetti. Don't overbake! ... it will dry out your cake.
7
Allow to cool in the Bundt pan for a good 15 minutes, then turn the cake out onto a cooling rack and allow to cool completely.
8
Glaze and garnish cake as desired. I sometimes pour an orange juice glaze over it; it gives it a nice glossy sheen and helps seal in the cake's moisture. For Orange Juice Glaze: In a small saucepan, mix together 1/2 cup orange juice and 1/2 cup sugar. Stir well to dissolve sugar, while bringing to a boil. Allow mixture to stay at a soft boil for about a minute or more. Remove from heat and set aside. Mixture will thicken a bit as it cools. Use a pastry brush to paint the glaze onto the cake, thereby sealing in the cake's moisture.
9
When completely cooled, store fruitcake in a cake storer that has a nice, tight seal, so cake will stay moist.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy