heirloom fruitcake

Recipe by
Sasha Kamen
Dallas, TX

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.

yield serving(s)
cook time 2 Hr
method Bake

Ingredients For heirloom fruitcake

  • 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
    (15 oz.) sweetened condensed milk
  • 1 c
    chopped candied mixed fruit
  • 1 c
    chopped pitted dates
  • 1 c
    chopped pecans

How To Make heirloom fruitcake

  • 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.
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