I love Fruit Cake - not the hard as a brick stuff you could use for a door stop, but moist, rum-soaked, candied fruit and nut rich cake.
My early experiences with fruit cake were less than stellar - waxy, indigestible stuff bought from the store.
I really appreciated my Mom's dense and rich cakes, chock full of candied fruits. I know it comes as a big surprise that I loved the cherries best.
Fruit cake ought to be made a few weeks out from Christmas to allow for a good dousing with rum, but I usually wait until the ninth hour.
Fortunately, I have this really good fruit cake bar recipe adapted from Eagle Brand sweetened condensed milk which makes up for my procrastinating ways. It makes a moist, rummy Fruit Cake Bar - perfect for parties or for shipping to your beloveds near and far.
Old Fashioned Fruit Cake Bars
makes about 4 dozen bars
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 large eggs
- 1 (27 oz.) jar Mincemeat
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk>
- 2 cups (1 lb.) mixed candied fruit (1/2 cup coconut optional)
- 1 cup pecans halves
- 2 tablespoons spiced rum
HEAT oven to 300ºF.
1. Stir together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit, nuts and spiced rum in large bowl. Blend in dry ingredients.
2. Coat 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes.
3. Cool. Glaze if desired with heated pureed apricot preserves.Note: This recipe can be used to make a cake using a 10-cup fluted bundt-type pan and baking for 1 hour and 50 minutes or until a toothpick inserted into the center comes out clean. You can also make cookies using the drop method (a rounded teaspoon full approximately 2 inches apart on prepared cookie sheets) or even cookies and baking for 15 to 18 minutes.