Ever-So-Easy Fruitcake

Ingredients

• 2½ cup unsifted flour
• 1 tsp baking soda
• 2 eggs, slightly beaten
• 28 oz 1 jar None Such Ready-to-Use Mince Meat
• 14 oz 1 can Eagle Brand Sweetened Condensed Milk
• 2 cup 1 pound mixed candied fruit
• 1 cup coarsely chopped walnuts

Method

1. Preheat the oven to 300 degrees. Grease a 9-inch tube pan; line with wax paper and grease again (or use a generously greased and floured 10-inch fluted tube pan). Sift together the flour and baking soda; set aside.
2. In a large bowl, combine the remaining ingredients; blend in the dry ingredients. Pour into the prepared pan.
3. Bake 1 hour and 50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes. Turn out of the pan; remove the wax paper. If desired, garnish with glazed cherries.
4. To store the cake, cool thoroughly; wrap well in aluminum foil and refrigerate or freeze.

Notes

Makes one 9-inch cake. Variations — Fruitcake bars: grease a 15x10-inch jellyroll pan; spread batter evenly; bake 40 to 45 minutes; cut into 25 (3x2-inch) bars. Individual fruitcakes: grease about 32 muffin cups or use paper liners; fill each about 2/3 full; bake 45 to 50 minutes. Fruitcake loaves: grease two 8 1/2 x 5-inch loaf pans; pour 1/2 of the batter into each; bake 1 hour and 5 to 10 minutes. Fruitcake-in-a-can: grease three 1-pound coffee cans; fill each 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 about 1 cup batter; bake 50 to 55 minutes. Fruitcake mini-loaves: grease twelve 2 1/2 x 4 1/2-inch loaf pans; fill each 2/3 full; bake 35 to 40 minutes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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