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.
