Easy-Does-It Fruitcake Recipe

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Easy-Does-It Fruitcake Recipe photo by Taste of Home

Easy-Does-It Fruitcake Recipe

Read Reviews

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

Recommended: Our Best Fall Recipes

MAKES:

40 servings

TOTAL TIME:

Prep: 20 min. Bake: 70 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

40 servings

TOTAL TIME:

Prep: 20 min. Bake: 70 min. + cooling

Ingredients

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
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk

Directions

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

Nutritional Facts

1 slice: 239 calories, 9g fat (3g saturated fat), 34mg cholesterol, 158mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 3g protein.

Ingredients
Directions

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
GLAZE:
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).