Easy Mincemeat Fruit Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts An incredibly simple and moist fruitcake that uses the convenience of prepared mincemeat and sweetened condensed milk. This dump cake style recipe is packed with candied fruit and walnuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours | None | 1 9-inch tube cake |
🔪 Key Equipment
- 9- or 10-inch tube pan
- Parchment or wax paper
- Very large bowl
- Separate bowl
- Wire rack
- Long skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 Cups | Flour | Sifted, all-purpose |
| 1 Teaspoon | Baking Soda | None |
| 2 | Eggs | Large, slightly beaten |
| 1 (14 oz) Can | Eagle Brand Milk | Sweetened condensed milk |
| 1 (28 oz) Jar | Mincemeat | Prepared |
| 2 Cups | Candied Fruit | Mixed |
| 1 Cup | Walnuts | Chopped |
Instructions
Step 1: Preparation and Dry Ingredients
- Preheat your oven to 300°F. Grease a 9- or 10-inch tube pan and line it with greased parchment or wax paper.
- In a separate bowl, sift together the 2 1/2 cups flour and 1 teaspoon baking soda.
Step 2: Mixing the Batter
- In a very large bowl, combine the 2 eggs, 1 (14 oz) can eagle brand milk, 1 (28 oz) jar mincemeat, 2 cups candied fruit, and 1 cup walnuts. Mix well.
- Fold the sifted dry ingredients into the fruit mixture until just combined. The batter will be very thick.
- Turn the batter into the prepared, lined pan and spread evenly.
Step 3: Baking and Cooling
- Bake for 2 hours, or until the center springs back when lightly touched and a long skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes.
- Turn the cake out onto a wire rack to cool completely before slicing.
💡 Make-Ahead & Storage: Store the cooled fruitcake tightly wrapped in plastic wrap or foil in an airtight container at room temperature or in the refrigerator for up to several weeks.
Original Recipe Scan
