Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 28 oz. jar mincemeat or 2 2/3 cups homemade
1 14 oz. can sweetened condensed milk
2 cups candied fruit: green and red cherries, chopped; pineapple pieces
1 cup coarsely chopped walnuts or pecans
Cheesecloth
Brandy or rum to taste
1 teaspoon baking soda
2 eggs, lightly beaten
1 28 oz. jar mincemeat or 2 2/3 cups homemade
1 14 oz. can sweetened condensed milk
2 cups candied fruit: green and red cherries, chopped; pineapple pieces
1 cup coarsely chopped walnuts or pecans
Cheesecloth
Brandy or rum to taste
Instructions
Preheat oven to 325 degrees. Butter a 9-inch tube or Bundt pan. Line the pan with wax paper and butter the wax paper.
Sift together flour and baking soda. In a separate bowl, mix together eggs, mincemeat, condensed milk, fruits and nuts. Slowly fold in dry ingredients. Pour mix into papered pan and bake until the middle springs back when pressed with a finger, which should take one to two hours. Cool in pan on a baking rack. Remove from pan and take off wax paper. Dust top with powdered sugar. Slice and serve.
To preserve cake, soak some cheesecloth in brandy or rum, then wrap the cake in the wet cheesecloth. Next, wrap the cheesecloth-covered cake in plastic wrap and then aluminum foil. Store the wrapped cake in a cool, dark place.
Sift together flour and baking soda. In a separate bowl, mix together eggs, mincemeat, condensed milk, fruits and nuts. Slowly fold in dry ingredients. Pour mix into papered pan and bake until the middle springs back when pressed with a finger, which should take one to two hours. Cool in pan on a baking rack. Remove from pan and take off wax paper. Dust top with powdered sugar. Slice and serve.
To preserve cake, soak some cheesecloth in brandy or rum, then wrap the cake in the wet cheesecloth. Next, wrap the cheesecloth-covered cake in plastic wrap and then aluminum foil. Store the wrapped cake in a cool, dark place.
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Directions
Print
Preheat oven to 325 degrees. Butter a 9-inch tube or Bundt pan. Line the pan with wax paper and butter the wax paper. Sift together flour and baking soda. In a separate bowl, mix together eggs, mincemeat, condensed milk, fruits and nuts. Slowly fold in dry ingredients. Pour mix into papered pan and bake until the middle springs back when pressed with a finger, which should take one to two hours. Cool in pan on a baking rack. Remove from pan and take off wax paper. Dust top with powdered sugar. Slice and serve. To preserve cake, soak some cheesecloth in brandy or rum, then wrap the cake in the wet cheesecloth. Next, wrap the cheesecloth-covered cake in plastic wrap and then aluminum foil. Store the wrapped cake in a cool, dark place.
Ingredients
2 1/2 cups all-purpose flour1 teaspoon baking soda2 eggs, lightly beaten1 28 oz. jar mincemeat or 2 2/3 cups homemade1 14 oz. can sweetened condensed milk2 cups candied fruit: green and red cherries, chopped; pineapple pieces1 cup coarsely chopped walnuts or pecansCheeseclothBrandy or rum to taste
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