Eagle Brand Fruitcake 1 lb candied cherries, chopped 1 lb candied pineapple, chopped 3-1/2 to 4 cups chopped pecans 1-1/2 cups flour 1 can Eagle Brand sweetened condensed milk (any brand will do) Mix flour with fruits and nuts; and coat all the fruits and nuts. Add sweetened condensed milk and mix well. Pour or spoon mixture into greased and floured bread pan(s) and bake at 300º for 1-1/2 hours. Remove from oven and brush tops of loafs with a little warmed Karo light corn syrup (optional). This gives a nice shine to the tops. Let cool in pans) for 10 minutes or so, then remove from pans) and place on rack to finish cooling. Wrap in plastic wrap and store in refrigerator or freezer. Notes: I buy the candied cherries, pineapple, and pecans in bulk bins. If you are able to do that, the fruitcake is much cheaper to make than buying the pre-packaged containers of candied (sometimes called 'glacéd') cherries and pineapple), such as S&W sells at this time of year. Measurements for the fruits and nuts don't have to be exact.... anywhere from 3 to 4 cups for the fruits and nuts work fine. You can used all pecans or a combination of chopped pecans and walnuts if you like (although I do think the 'all pecans' has the best taste). Instead of preparing mine in the larger bread loaf pan(s), I use 5-3/4 x 3 x 2-1/8-inch pans; this size pan yields 4 fruitcakes. For a couple of batches I used min-loaf pans, and it made 8 of the small size loaves. (I prefer the 5-3/4 x 3 x 2-1/8-inch size). I sometimes only bake 1 hour and 10 or 15 minutes instead of the 1 hour 30 minutes . If tops get too brown, lay a piece of foil over tops of loaves after 45 minutes or so. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
