Heirloom Fruitcake

Heirloom Fruitcake

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Sasha Kamen


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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Makes enough for two 9" loaf pans.
2 Hr


  • 2 pkg
    (9 oz) condensed mincemeat
  • 1 1/2 c
  • 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

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.

Printable Recipe Card

About Heirloom Fruitcake

Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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