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.
1 (12- to 16-ounce) pound cake, purchased or homemade
1 1/3 cups (one-half 27-ounce jar) NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 cup non-dairy whipped topping
1/4 cup caramel or dulce de leche sauce (optional)
1/4 cup toasted almond slivers (optional)
Confectioners’ sugar (optional)
Line an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
Cut pound cake horizontally into 3 even layers. Place one cake layer in bottom of prepared pan. Spread 3/4 cup NONE SUCH® over cake layer and top with 1/2 cup whipped topping. Repeat procedure with middle cake layer, ending with top cake layer. Cover with plastic wrap and refrigerate 4 to 6 hours.
Carefully lift the cake out of the loaf pan, using the foil as handles. Transfer the cake to a serving tray, slice and serve.
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup molasses
1/2 cup hot milk
Lemon Glaze (optional, recipe follows)
Preheat oven to 350°F (325°F for glass pan). Grease and flour 9×9-inch baking pan. In small bowl, combine NONE SUCH® with 1/4 cup flour; toss to coat.
In large bowl, combine remaining flour, baking soda, salt and ginger; set aside.
In mixer bowl, beat butter for 1 minute. Add sugar; beat 1 minute. Add egg and blend. Add molasses; beat 1 minute. On low speed, add dry mix; blend. Add milk; beat until smooth. Fold in NONE SUCH®.
Pour batter into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean and center of cake is firm to touch. Cool. Top with Lemon Glaze (optional). Allow glaze to set before cutting. Store leftovers covered.
Lemon Glaze: In mixing bowl, whisk 2 tablespoons plus 1 teaspoon lemon juice into 1 1/2 cups confectioners’ sugar. Mix until smooth.