Heirloom Fruitcake Recipe

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Heirloom Fruitcake

Sasha Kamen

By
@roaming

I found this recipe written out on a card in my grandmother's recipe collection after she passed away. Her instructions say to bake in greased and floured 1-pound coffee cans! They don't make that size coffee can anymore, so I bake it in loaf pans. Wilton may have pans similar to the size of the old coffee cans if you want round cakes, but I haven't checked.


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Rating:

Comments:

Serves:

Makes enough for two 9" loaf pans.

Cook:

2 Hr

Method:

Bake

Ingredients

2 pkg
(9 oz) condensed mincemeat
1 1/2 c
water
2 1/2 c
sifted flour
1 tsp
baking soda
2
beaten eggs
1 can(s)
(15 oz.) sweetened condensed milk
1 c
chopped candied mixed fruit
1 c
chopped pitted dates
1 c
chopped pecans

Directions Step-By-Step

1
Combine crumbled mincemeat and water in a saucepan. Stir over medium heat until until lumps are broken up. Boil for 1 minute, stirring constantly. Remove from heat and allow to cool to room temperature.
2
Preheat oven to 300 F. Grease bottom and sides of a 9"x5" loaf pan. Line bottom of pan with parchment paper cut to fit and sprayed with cooking spray.
3
Sift flour and baking soda together.
4
Combine eggs, condensed milk, cooled mincemeat, fruit, and nuts in a mixing bowl. Fold in flour mixture.
5
Pour into prepared pan. Bake 1 hour or until top is golden brown and a toothpick inserted in center comes out clean. Set pan on a rack to cool.
6
When cake is cooled, turn out and remove paper.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtags: #Christmas, #holiday, #Party