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Easy Fruitcake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 (10-inch) fruitcake
2 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (28-ounce) jar Ready to Use Mincemeat (Regular or Brandy and Rum)
1 (14-ounce) can sweetened condensed milk
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped nuts

Preheat oven to 300º F (150ºC). Grease and flour 10-inch (25cm) bundt pan.

Combine flour and baking soda; set aside.

In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared pan. Bake 1 hour and 45 to 50 minutes or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.

Makes 1 (10-inch) fruitcake.

Fruitcake Bars
Grease a 15 x 10 jellyroll pan; spread batter evenly in pan. Bake 40-45 minutes. Cool. Glaze if desired.

Makes about 4 dozen bars.

Grease three 1-pound coffee cans; fill each can with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes, or grease eight 10 3/4-ounce soup cans; fill each with 1 cup batter. Bake 50 to 55 minutes.

Makes 3 (1 pound) fruitcakes.

Chocolate Fruitcake
Prepare fruitcake batter as above, adding 3 (1-ounce) squares unsweetened chocolate, melted. For glaze, melt 3 (1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine or butter. Spoon over fruitcake.

Fruitcake Cookies
Drop by rounded tablespoonfuls, 2 inches apart onto greased baking sheets. Bake 15 to 18 minutes.

Makes about 5 1/2 dozen cookies.

Source: DianasDesserts.com
Date: July 25, 2002


Reviewer: charlie
I bake a lot, but I always wanted to bake a fruitcake. This was very good. I was short a bit of the mincemeat but I added one cup combined raisins and currants and it turned out like my father used to make, thank you.


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