Rose-Marie reads chat, but can't post; she's officially unsubscribed (I
thought it worked the other way around? You could post but didn't get
to read? The mysteries of puters will never cease <g>)
I have a fantastic fruitcake recipe I’d like to share, so if I send it
to you, could you pass it on?
FAST ‘N FABULOUS FRUITCAKE
2 ½ cups flour
1 teaspoon baking soda
2 eggs, slightly beaten
3 cups (28-oz container) mincemeat
1 can sweetened condensed milk
2 cups mixed candied fruit
1 cup walnuts, coarsely chopped
Glazed cherries, optinal.
Preheat oven to 300F (about 150C, I think) Grease a 9-inch
tube pan, line with wax paper, and grease again (or use generously
greased and floured 10-inch bundt pan.) Sift together flour and baking
soda; set aside. In large bowl, combine eggs, mincemeat, sweetened
condensed milk, fruit and nuts. Add dry ingredients; blend well. Pour
into prepared pan. Bake 1 hour 50 minutes. Cool 15 minutes. Turn out
of pan, remove waxed paper. If desired, top with glazed cherries. To
sore cake, cool thoroughly, wrap well in aluminum foil and refrigerate
or freeze.
VARIATION: MINI CHRISTMAS CAKES
Ingredients as Fast ‘n Fabulous Fruitcake, add ¼ cup realemon juice
(re-constituted lemon juice) and ½ teaspoon salt
Combine milk, eggs, mincemeat, candied fruit, lemon. Add other
ingredients. Spoon into muffin pan. Bake at 300-350F for 35 minutes.
This last one was done at our children’s kindergarten, with the
children helping make it. And it truly lives up to its name. It’s
fast (virtually a dump cake) and fabulous! Enjoy!
--
Tamara P Duvall http://t-n-lace.net/
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
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