Easy Mincemeat Fruitcake

    2 hours 20 minutes

    This is my easy version of fruitcake which uses prepared mincemeat pie filling. It tastes great too!

    25 people made this

    Serves: 24 

    • 2 1/2 cups (310g) sifted plain flour
    • 1 teaspoon bicarb soda
    • 2 eggs, lightly beaten
    • 1 (800g) jar prepared mincemeat pie filling
    • 1 (400g) tin sweetened condensed milk
    • 1 cup (115g) chopped walnuts
    • 2 cups (480g) candied mixed fruit

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat oven to 150 degrees C. Butter cake tins and line with wax paper. Butter the wax paper.
    2. Sift the flour with the bicarb soda.
    3. In a large bowl, combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into prepared tins.
    4. Bake for 2 hours or until centre springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

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    Reviews in English (25)


    My husband LOVES this recipe! I'd prefer more candied fruit and less batter, but this one's a keeper. Brought it into work and everyone who likes fruitcake asked for the recipe. I've been looking for one that doesn't have to sit for weeks in cheesecloth, and this is it. Thanks!  -  15 Dec 2000  (Review from Allrecipes USA and Canada)


    If you prefer a fruitcake that is more cake and less fruit, this is the perfect cake. It's moist and can be made ahead if desired. I use 5 mini breadpans for mine and it bakes in about 45 minutes. If you lay a piece of parchment in the bottom of the pan and spray with non-stick spray, cleaning up the pan is a breeze. Addendum to my review (12/28/07) The last few years, instead of using the candied fruits, I have used mixed dried fruits - apricots, dried cranberries, pineapple, apple, etc. and some candied cherries for color. It isn't a lot less calories, but it is at least a little healthier and we like it a lot that way. Just use scissors to snip the fruit into small pieces; dip the scissors in flour in periodically to keep the fruit from sticking.  -  28 Nov 2004  (Review from Allrecipes USA and Canada)


    Made this recipe exactly as written. Used a bundt pan and baked for two hours. It is delicious! My husband, a fruitcake connoisseur, absolutely loves it. It is so easy to make, I'll make it throughout the year, not just during the holidays. Thanks for a great recipe!  -  25 Dec 2008  (Review from Allrecipes USA and Canada)