Prep 30 mins
Cook 2 hrs
This is easy to make, although a bit pricey with the cost of mincemeat these days! But it's the best I ever tasted!
- 2 1⁄2 cups sifted flour
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 1 (28 ounce) jarready to use mincemeat (Borden's or Nonesuch)
- 1 (15 ounce) can sweetened condensed milk
- 1 cup walnuts, coarsley chopped
- 1 lb mixed candied fruit (2 cups)
- walnuts, for decorating
- maraschino cherry, for decorating
- Butter a 9 inch springform pan.
- Line with wax paper.
- Butter again.
- Sift flour and baking soda.
- Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
- Fold in dry ingredients.
- Pour into pan.
- Bake in 300°F oven for 2 hours, until center springs back and top is golden.
- Cool thoroughly.
- Turn out and remove wax paper.
- Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.
Fantastic!! It was so easy to make and came out absolutely perfect! Just so I remember for next year - I put in dried apricots, dates, dried cranberries and dried mixed berries instead of the candied fruit. Soaked the fruit in dark rum overnight and used the brandy/rum flavored mincemeat. Delicious!!
I had forgotten that I made this fruitcake last Christmas. My story...I worked with a girl whom every year at our annual Christmas party would provide the fruitcake. It was golden, moist and filled with fruit. Each year I'd ask the same question...wanna share your recipe? Her dentures were LOCKED, I'm telling you. Well, time passed and I ran across this recipe on Zaar. BINGO! This can be made in a fluted bundt pan. I cut the cake into thick pieces and wrap in foil then slipp into a plastic bag to freeze. Joan, I'm indebted.
My mother in law makes this recipe and it actually is a pretty good fruitcake. People who don't like fruitcake should give it a try. We made it last Christmas for company, and the children liked it! The condensed milk gives it a wonderful, moist texture.