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Eggless Fruitcake

Rated as 2.75 out of 5 Stars

"Not a high riser but a simple cake and easy to make. Pumpkin pie spice can be substituted for the mixed spice in this recipe. If you can't find self-rising flour, substitute 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt for each cup of self-rising flour."
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Ingredients

6 d 15 h 58 m servings 198
Original recipe yields 12 servings (1 - 9x13 inch pan)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
  3. Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.
  4. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.

Nutrition Facts


Per Serving: 198 calories; 8 30.2 2.4 20 373 Full nutrition

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Reviews

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It's very dry and it's not good taste at all.......

I love this recipe!!! I used a box of yellow cake mix instead of the flour and substituted 1/4 cup of rum for some of the water. Delicious \(~.~)/