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Mincemeat Fruitcake
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Recipe Information
J. McCartney

Serves/Makes:3 8x4" loaves

  • 1 28 oz (784 grm). jar mincemeat
  • 2 cups (475 ml) broken nuts
  • 1 cup (225 ml) raisins
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (125 ml) brandy
  • 1/2 cup (125 ml) oil
  • 1 cup (225 ml) sugar
  • 2 beaten egg yolks (save egg whites)
  • 1 tsp (5 ml) baking soda dissolved in
  • 1 tsp (5 ml) water
  • 2 cups (475 ml) sifted flour
  • 2 beaten egg whites
  • Mix ingredients in the order listed, folding in egg whites last.
  • Heat oven to 350 degrees (175 C.).
  • Spoon batter into a greased 10 inch tube pan or 3 greased 8x4" loaf pans.
  • Bake for 1 1/2 to 2 hours. Cake will be deep brown and cake tester should come out clean.
  • Cool cake 2 to 3 hours before removing from pan.
  • Cake may be wrapped in foil and frozen.
If desired soak raisins and nuts in additional brandy for 3 days before making the cake.

Printed in the Sacramento Bee 12/22/04.

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