Easy Fruitcake & Variations
Makes 1 (10-inch) fruitcake 2 1/2 cups unsifted all-purpose flour 1 teaspoon baking soda 2 eggs, slightly beaten 1 (28-ounce) jar Ready to Use Mincemeat (Regular or Brandy and Rum) 1 (14-ounce) can sweetened condensed milk 2 cups (1 pound) mixed candied fruit 1 cup coarsely chopped nuts Preheat oven to 300º F (150ºC). Grease and flour 10-inch (25cm) 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 wooden pick comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired. Makes 1 (10-inch) fruitcake. Variations: Fruitcake Bars Grease a 15 x 10 jellyroll pan; spread batter evenly in pan. Bake 40- 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. Makes 3 (1 pound) fruitcakes. Chocolate Fruitcake Prepare fruitcake batter as above, adding 3 (1-ounce) squares unsweetened chocolate, melted. For glaze, melt 3 (1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine or butter. Spoon over fruitcake. Fruitcake Cookies Drop by rounded tablespoonfuls, 2 inches apart onto greased baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
