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Holiday Fruitcake Recipe

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This recipe for Holiday Fruitcake, by , is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandy Smith

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. sifted flour
1 tsp. baking soda
2 eggs, lightly beaten
1 jar (28 oz.) None Such Mince Meat
1 1/3 c. (15-oz. can) Borden's Eagle Brand Sweetened Condensed Milk
2 c. (1-lb. jar) minced candied fruit
1 c. Diamond walnuts, coarsely chopped

I always add a small container of candied maraschino cherries and a small container of citron to my fruitcake.

Directions:
Directions:
Butter a 9" tube pan or a spring form pan or a bundt pan (my favorite). Line with waxed paper. Butter again. Sift flour with baking soda. Combine eggs, Mince Meat, Condensed Milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Bake in slow oven (300 degrees) for 2 hours, until center springs back and top is golden.

Cool pan on a rack for 30 minutes then remove cake from pan and remove waxed paper. Best if aged for a week before eating. May also sprinkle with some type of liquor and store in refrigerator. This makes a very dense cake which keeps well in refrigerator.

Number Of Servings:
Number Of Servings:
Many as you cut it thin
Preparation Time:
Preparation Time:
30 min prep and 2 hours cook time
Personal Notes:
Personal Notes:
I used to make this for Gumpy every Christmas and mail it to him. It is heavy and cost as much to mail as to make it. He loved it. Now my husband, Tom, loves it and keeps it in refrigerator and eats on it slowly. He pours brandy on his and MUST have the maraschino cherries in it, also.

 

 

 

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