Fruitcake - Ever So Easy!
2 1/2 cunsifted flour
1 tspbaking soda
2eggs, slightly beaten
28 ozjar of rum or brandy mincemeat
14 ozsweetened condensed milk
2 ccandied fruit
1 can(s)coarsely chopped pecans
How to Make Fruitcake - Ever So Easy!
- Preheat oven to 300°.
Grease and flour a 10" Bundt pan, or spray with PAM that has flour already in it, like Baker's Joy.
- Combine the flour and baking soda; set aside.
- In a large mixing bowl, combine the remaining ingredients. Stir well.
- Blend the dry ingredients into the wet mixture, stirring well. The batter will be VERY stiff. Just continue to work it in, until all is moistened and well-blended.
- Turn the batter into the prepared Bundt pan.
- Bake for 1 hour and 45 minutes. Test doneness with a wooden pick or a strand of spaghetti. Don't overbake! ... it will dry out your cake.
- Allow to cool in the Bundt pan for a good 15 minutes, then turn the cake out onto a cooling rack and allow to cool completely.
- Glaze and garnish cake as desired. I sometimes pour an orange juice glaze over it; it gives it a nice glossy sheen and helps seal in the cake's moisture. For Orange Juice Glaze: In a small saucepan, mix together 1/2 cup orange juice and 1/2 cup sugar. Stir well to dissolve sugar, while bringing to a boil. Allow mixture to stay at a soft boil for about a minute or more. Remove from heat and set aside. Mixture will thicken a bit as it cools. Use a pastry brush to paint the glaze onto the cake, thereby sealing in the cake's moisture.
- When completely cooled, store fruitcake in a cake storer that has a nice, tight seal, so cake will stay moist.