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A sliced, glaze-topped Christmas fruitcake filled with mincemeat and dried fruit, resting on a white plate on a marble countertop with blurred festive ornaments in the background.

Easy Mincemeat Fruitcake Recipe for a Classic Holiday Dessert - Simple, Festive, and Delicious

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine British, Holiday Baking
Servings 10 Slices

Ingredients
  

  • 2 cups (about 18–20 oz) prepared mincemeat (traditional fruit-and-spice mixture, jarred or homemade)
  • 1/2 cup neutral oil (vegetable, canola, or light olive oil)
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup orange juice (or brandy/rum for a boozy version)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice (or nutmeg)
  • Optional add-ins: 1/2 cup chopped toasted pecans or walnuts; zest of 1 orange; 1/2 cup chopped dried cherries or apricots
  • For finishing (optional): 2 tablespoons warm brandy or orange juice for brushing; 2 tablespoons apricot jam for glazing

Instructions
 

  • Prep the pan and oven: Heat oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan or an 8-inch round cake pan with parchment, leaving an overhang for easy lifting.
  • Mix the wet ingredients: In a large bowl, whisk the oil and brown sugar until smooth. Add the eggs one at a time and whisk until glossy. Stir in the vanilla, orange juice (or brandy), and mincemeat.
  • Combine the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and allspice.
  • Bring it together: Add the dry mixture to the wet ingredients. Fold gently with a spatula until just combined. If using nuts, zest, or extra dried fruit, fold them in now. Do not overmix.
  • Fill the pan: Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  • Bake: Bake 55–70 minutes for a loaf, or 45–60 minutes for an 8-inch round, until the top is set and a toothpick comes out with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 15 minutes.
  • Cool and finish: Cool in the pan 15 minutes, then lift out to a rack. While warm, brush the top with warm brandy or orange juice. For a glossy finish, warm the apricot jam and brush over the top.
  • Rest before slicing: Let it cool to room temperature. For the cleanest slices and best flavor, wrap and rest at least 4 hours or overnight.