Ever So Easy Fruitcake Recipes

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FRUITCAKE - EVER SO EASY!



Fruitcake - Ever So Easy! image

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

Provided by Terrie Hoelscher

Categories     Cakes

Time 1h55m

Number Of Ingredients 7

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

Steps:

  • 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.

EVER SO EASY FRUITCAKE RECIPE - (5/5)



Ever So Easy Fruitcake Recipe - (5/5) image

Provided by BobLongo

Number Of Ingredients 8

2 1/2 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar None Such® Ready-to-Use Classic Original Mincemeat
or 1 (27 oz.) jar None Such® Brandy and Rum Mincemeat
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts

Steps:

  • Servings: 20 to 24 servings Prep Time: 32 minutes Cooking Time: 1 hour 80 minutes Total Time: 2 hours 30 minutes HEAT oven to 300ºF. Coat a 10-cup fluted baking pan with no-stick cooking spray. STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan. BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired. VARIATIONS FRUITCAKE BARS: COAT 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars. FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

EVER-SO-EASY FRUITCAKE



Ever-So-Easy Fruitcake image

My mom gave me a little recipe booklet that came with her NONE SUCH Mincemeat. This is one of the recipes that sounds good to me...

Provided by senseicheryl

Categories     Dessert

Time 1h55m

Yield 1 10-inch bundt pan

Number Of Ingredients 7

2 1/2 cups flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (27 ounce) jar mincemeat (NON SUCH Ready-to-Use Mincemeat, regular or brandy & rum)
1 (14 ounce) can sweetened condensed milk
2 cups candied fruit, mixed, equal to 1 pound
1 cup nuts, coarsely chopped

Steps:

  • Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
  • Combin flour and baking soda; set aside.
  • In a large bowl, combine remaining ingredients; blend in dry ingredients.
  • Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
  • Cool 15 minutes. Turn out of pan. Garnish as desired.

Nutrition Facts : Calories 5500.5, Fat 118.6, SaturatedFat 34.9, Cholesterol 558, Sodium 3070.4, Carbohydrate 1017, Fiber 29.2, Sugar 595.2, Protein 102.8

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