These miniature loaves are chock-full of tempting fruit and nuts. The glaze makes them extra moist and tasty. They are wonderful to give as gifts and fun to serve to holiday guests. -Romaine Wetzel, Ronks, Pennsylvania
- 3 cups all-purpose flour, divided
- 1 pound chopped candied fruit
- 2 packages (8 ounces each) pitted dates, chopped
- 1 package (15 ounces) raisins
- 1 cup chopped walnuts
- 1 cup chopped pecans or almonds
- 1 cup butter, softened
- 1-1/4 cups packed brown sugar
- 4 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 cup orange juice
- 1 cup confectioners' sugar
- 2 tablespoons 2% milk
- In large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated; set aside.
- In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice, beating well after each addition. Stir in fruit and nut mixture; mix well.
- Spoon into five greased 5-3/4-in. x 3-in. x 2-in. baking pans (pans will be full). Bake at 325° for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks.
- In a small bowl, combine glaze ingredients until smooth. With a pastry brush, brush glaze over warm loaves. Cool completely. Yield: 5 loaves (8 slices each).
Originally published as Easy-Does-It Fruitcake in Taste of Home December/January 2002, p39
Reviews for Easy-Does-It Fruitcake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 22, 2013
Reviewed Nov. 28, 2010
"Followed the instructions to the letter, and it was very dry. definately not worth the time or money to make it."