Last Minute Fruitcake Recipe

Name: Last Minute Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. sifted flour; 2 tsp. baking powder; 1 1/2 tsp. ground nutmeg; 2 tsp. ground cinnamon; 1/2 tsp. salt; 2 c. butter; 2 c. brown sugar; 12 eggs; 3 c. coarsely chopped pecans; candied pineapple; candied cherries; 1 Tbsp. grated lemon peel

Servings: persons

4 c. sifted flour
2 tsp. baking powder
1 1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1/2 tsp. salt
2 c. butter
2 c. brown sugar
12 eggs
3 c. coarsely chopped pecans
candied pineapple
candied cherries
1 Tbsp. grated lemon peel

1
Sift together flour, baking powder, nutmeg, cinnamon and salt. Reserve 1/3 cup of this mixture.
2
Cream butter and brown sugar; add eggs, one at a time, beating well.
3
Gradually add flour mixture, mixing well.
4
Add lemon peel.
5
Toss 1/2 cup flour with fruit and nuts, mixing.
6
Stir into batter.
7
Spoon into 12 greased and floured 10 1/2 ounce cans, filling 1 inch from top.
8
Bake in very slow oven (275u00b0) for 1 hour and 15 minutes, until cakes test done.
9
Cool on racks.

3872

kcal

Calories

259

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. sifted flour, 2 tsp. baking powder, 1 1/2 tsp. ground nutmeg, 2 tsp. ground cinnamon, and more.

Yes, Last Minute Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Last Minute Fruitcake

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