Old Fashioned fruit cake recipe

Yield: 5 mini loaves
Ingredients

• 2-1/2 cups self rising flour
• 1 cup coarsely chopped pecans or nuts of your choice
• 2 cups (1 pound) candied cherries, or mixed candied fruit of your choice (reserve some for garnish if desired)
• 2 large eggs, beaten
• 1 (27-ounce) jar of None Such Brand Ready-to-Use Mincemeat (Classic Original or Brandy and Rum)
• 1 (14-ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
• Reserved candied fruit, for garnish, optional
• Pecan halves, for garnish, optional

Instructions

Preheat oven to 300 degrees F. Spray 5 mini loaf pans with non-stick Baker's Joy spray; set aside In a large bowl, mix together the flour, nuts and candied fruit. Mix together the eggs, mincemeat, sweetened condensed milk; add to the flour. Pour batter into prepared pans.

Bake at 300 degrees F for about 45 to 50 minutes, or until a wooden pick inserted into the center, comes out clean. Let cool. Garnish with additional sliced candied fruit and/or pecan halves.

Makes 5 mini loaves

Note: To substitute condensed mincemeat for ready-to-use mincemeat, crumble 2 (9-ounce) packages None Such Condensed Mincemeat into small saucepan; add 1-1/2 cups water. Boil briskly 1 minute. Cool. Proceed as recipe directs.

Variations (all are baked at 300 degrees F):

Bundt Fruitcake: Generously butter and flour a 10-inch bundt pan; turn batter into pan. Bake for 1 hour and 45 to 50 minutes.

Fruitcake Bars: Butter a 15x10-inch jellyroll pan; spread batter evenly in pan. Bake 40 top 45 minutes. Cool. Glaze if desired. Makes about 4 dozen bars.

Fruitcake-in-a-Can: Butter three 1-pound coffee cans; fill each can with about 2-2/3 cups batter. Bake 1 hour and 20 to 25 minutes. Can also butter eight (10 3/4-ounce) soup cans; fill each with 1 cup batter. Bake 50 to 55 minutes.

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 buttered baking sheets or parchment paper. Bake 15 to 18 minutes. Makes about 5-1/2 dozen cookies.

Source:

Original 1960 None Such Fruitcake Recipe

• 2-1/2 cups unsifted all purpose flour
• 1 teaspoon baking soda
• 2 eggs, slightly beaten
• 2 cups (1 pound) mixed candied fruit
• 1 cup coarsely chopped nuts

Preheat oven to 300 degrees F. Grease and flour 10-inch 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 at 300 degrees for 1 hour and 45 to 50 minutes, or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.

©Deep South Dish

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