Sunday, December 12, 2010

12 Yule: Ever-So-Easy Fruitcake

Ever So Easy Fruitcake
Makes one 10-inch cake
2-1/2 cups unsifted flour
1 tsp baking soda
2 eggs, slightly beaten
1 (27 oz) jar None Such Ready to Use Mincemeat (any variety)
1 (14 oz) can sweetened condensed milk (NOT EVAPORATED MILK!)
2 cups (I lb) mixed candied fruit
1 cup coarsely chopped nuts
Preheat oven to 300F. Grease and flour 10-inch tube or fluted tube pan. Combine
flour and baking soda. In a large bowl, combine remaining ingredents. Blend in
the flour mixture. Pour batter into prepared pan. Bake one hour plus 45-50
minutes or until wooden pick inserted near center comes out clean. Cool 15 min.
Turn out of pan and cool completely. Garnish as desired.

Note: Fruitcakes improve in texture if you wrap them in foil and allow them to
rest at least overnight. They'll be much easier to cut.

Optional fruitcake loaves: Grease two 9x5 loaf pans. Turn half the batter into
each pan. Bake one hour plus 20-25 min. Cool as above, etc.

Borden recipe collected 1992.

Lena Austin

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