Fruitcake - Ever So Easy!

Terrie Hoelscher


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

★★★★★ 1 vote
10 Min
1 Hr 45 Min


2 1/2 c
unsifted flour
1 tsp
baking soda
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


1Preheat oven to 300°.
Grease and flour a 10" Bundt pan, or spray with PAM that has flour already in it, like Baker's Joy.
2Combine the flour and baking soda; set aside.
3In a large mixing bowl, combine the remaining ingredients. Stir well.
4Blend 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.
5Turn the batter into the prepared Bundt pan.
6Bake 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.
7Allow 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.
8Glaze 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.
9When completely cooled, store fruitcake in a cake storer that has a nice, tight seal, so cake will stay moist.

About Fruitcake - Ever So Easy!

Course/Dish: Cakes
Other Tag: Quick & Easy