Holiday Fruitcake Recipe

From the label on a jar of Borden’s None Such Mincemeat comes this Holiday Fruitcake Recipe from Sondra Williams, Kansas City, Kansas.

| July/August 2012

Sondra Williams, Kansas City, Kansas, sends a Holiday Fruitcake Recipe she found on the back of a jar of Borden’s None Such Mincemeat. “I have been making it for years,” she writes. “It is easy to make, very moist, delicious, looks very pretty when baked in a Bundt pan.”

MAIN ARTICLE:
Pickled Mushrooms, Jell-O Desserts, Fruitcakes and Divinity Candy Recipes 
 

Holiday Fruitcake Recipe

2 eggs, lightly beaten
1 jar (28 ounces) Borden None Such Mincemeat
1 can (15 ounces) sweetened condensed milk
1 cup coarsely chopped walnuts
2 cups mixed candied fruit
2 1/2 cups sifted flour
1 teaspoon baking soda

Heat oven to 300°F. Butter 9-inch tube or Bundt pan; set aside.

Combine eggs, mincemeat, sweetened condensed milk, nuts and fruit. Fold in dry ingredients.

Pour into prepared pan, and bake for 2 hours.






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