2 cups All Purpose Unbleached Flour
¼ cup brown sugar
1 cup fruitcake mix (or diced up candied fruit)
3 teaspoons baking powder
1 teaspoon salt
½ cup cold butter (diced)
½ cup heavy cream
½ teaspoon vanilla bean paste
1 teaspoon Rum emulsion
Mix flour, sugar, baking powder and salt together.
Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
Fold in fruitcake mix so it’s coated with flour.
Add cream, extracts and lightly beaten eggs and mix until blended.
Knead on floured surface until dough is smooth.
Roll out dough in between wax paper.
Cut with cookie cutter.
Bake on parchment lined baking sheets at 400 degrees for 15 minutes or until lightly golden.
Serve warm or allow icing to cool and ice with a glaze icing.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (27-ounce) jar NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy and Rum)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped nuts
Preheat oven to 300ºF. 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 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.
Fruitcake Bars: Grease a 15×10-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: Grease three 1-pound coffee cans; fill each can with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes. Or grease eight 10 3/4-ounce soup cans; fill each with 1 cup batter. Bake 50 to 55 minutes.
Bundt Fruitcake: Generously grease and flour a 10-inch bundt pan; turn batter into pan. Bake 1 hour and 45 to 50 minutes.
Tip: 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.
1/2 cup water
2 (15.4-ounce) packages nut quick bread mix
1 (27-ounce) jar NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy & Rum)
2 cups (1-pound) chopped candied fruit
1/2 cup corn syrup, warmed (optional)
Candied fruit (optional)
Preheat oven to 350°F. In large bowl, beat eggs and water. Add remaining ingredients; mix well. Pour into well-greased and floured 10-inch tube or fluted tube pan.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Garnish with corn syrup and candied fruit (optional). Store tightly wrapped.