Ever So Easy Fruitcake
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar
OR 1 (27 oz.) jar None Such® Ready-to-Use Brandy and Rum Mincemeat
1 (14 oz.) can
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts
HEAT oven to 300ºF. Coat a 10-cup fluted baking pan with no-stick cooking spray.
STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan.
BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired.
FRUITCAKE BARS: COAT 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars.
FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.
Serving Size (1 slice, 1/20 of cake), Calories 250 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 25mg, Sodium 115mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 33g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.