Mincemeat Fruitcake

a fruitcake made in an aglefood pan. Round with hole in middle, one piece cut out to show texture and filling
Mincemeat Fruitcake


2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 can (14 oz.) Sweetened Condensed Milk
1 jar (28 oz.) prepared mincemeat
2 cups mixed dried fruits (apricots, pineapple, prunes, cherries, golden raisins)
1 cup walnuts coarsely chopped
Honey for glaze

Preheat oven to 300 degrees F. Butter a 9-inch tube pan and line with waxed paper; butter again. You can also use 2 loaf pans. Use some candied or dried fruit pieces and place them in the bottom to make a decoration on top when the cake is turned out later (optional).

In a medium bowl, mix together the flour and baking soda and set aside. In a large bowl, mix all the other ingredients until well combined. Stir in the flour mixture until you no longer see dry flour. Bake for 2 hours, until center springs back to the touch and the top is golden. Cool 5 minutes; turn out onto a rack and remove paper. Allow to cool completely before cutting. Brush lightly with honey while still warm. Keeps well, gets better with age.

I happen to like regular fruitcake, but not everyone does. This recipe appeals to a broader audience. Even fruitcake haters have nice things to say about this one. I find that natural, dried fruits produce a better flavor that appeals to almost everyone.


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