This Magic Fruit Cake is a beloved classic that delivers incredible moisture and flavor with surprisingly few ingredients. The secret lies in the combination of Eagle Brand evaporated milk and a generous amount of mincemeat, which creates a dense, tender crumb that holds up beautifully to freezing. Bursting with tart red and green cherries and crunchy walnuts, this cake offers a wonderful balance of sweet and savory notes. It is an ideal dessert for holiday gatherings, potlucks, or simply when you crave something comforting and nostalgic. The batter may appear thin before baking, but it rises into a stunning, golden-brown loaf that slices perfectly for tea time.
Magic Fruit Cake
Description
This Magic Fruit Cake is a beloved classic that delivers incredible moisture and flavor with surprisingly few ingredients. The secret lies in the combination of Eagle Brand evaporated milk and a generous amount of mincemeat, which creates a dense, tender crumb that holds up beautifully to freezing. Bursting with tart red and green cherries and crunchy walnuts, this cake offers a wonderful balance of sweet and savory notes. It is an ideal dessert for holiday gatherings, potlucks, or simply when you crave something comforting and nostalgic. The batter may appear thin before baking, but it rises into a stunning, golden-brown loaf that slices perfectly for tea time.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC). Grease and flour a 10-inch tube pan or bundt pan thoroughly to prevent sticking.
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In a large mixing bowl, combine the sugar, flour, baking soda, and baking powder. Whisk briefly to ensure even distribution.
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Add the egg, evaporated milk, and mincemeat to the dry ingredients. Stir until the batter is smooth and well combined. The batter will be quite thin; do not add extra flour.
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Fold in the chopped walnuts and mixed candied cherries until evenly distributed throughout the batter.
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Pour the batter into the prepared tube pan.
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Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 681.1kcal
- % Daily Value *
- Total Fat 43.0g67%
- Saturated Fat 5.0g25%
- Cholesterol 94.5mg32%
- Sodium 146.1mg7%
- Total Carbohydrate 58.6g20%
- Dietary Fiber 6.2g25%
- Sugars 5.7g
- Protein 20.7g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cake keeps well wrapped in plastic wrap or foil at room temperature for up to 3 days. It also freezes exceptionally well for up to 3 months.
Ingredient Note: "Eagle Brand Milk" refers to sweetened condensed milk in some regions, but in this classic recipe context, it typically refers to evaporated milk (unsweetened). If using sweetened condensed milk, reduce the added sugar.
Tip: The batter will appear very liquid before baking. This is normal due to the high moisture content of the mincemeat and milk. Do not add more flour, or the cake will become dense and heavy.
Variation: For a stronger spice flavor, add 1 teaspoon of cinnamon or nutmeg to the dry ingredients.
