9-minute ‘can’t fail’ holiday fruitcake: The classic recipe from 1969

9-minute 'can't fail' holiday fruitcake recipe

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9-minute ‘can’t fail’ holiday fruitcake recipe

Once upon a time, fruitcake took days to prepare. Weeks even. But not anymore. Not when you make it this speedy way.

With Eagle Brand’s blend of fresh whole milk and pure cane sugar. With None Such’s sweet and tangy mincemeat. And with nutcracker fresh Diamond Walnuts, available shelled or in the shell.

In 9-1/2 minutes, you’ve mixed it today’s way. And it’s every crumb as good as old-fashioned.

9-minute 'can't fail' holiday fruitcake The classic recipe from 1969

9-minute ‘can’t fail’ holiday fruitcake


2-1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 jar (28-oz.) Borden Ready-to-Use None Such Mince Meat
1 can Borden Eagle Brand Sweetened Condensed Milk
1 cup Diamond Walnut meats, coarsely chopped
2 cups (1-1b. jar) mixed candied fruit


Butter 9-inch tube pan or springform. Line with waxed paper. Butter again.

Sift flour and baking soda. Combine eggs, None Such Mince Meat, Eagle Brand Sweetened Condensed Milk, Diamond Walnut meats and fruits. Fold in dry ingredients.

Pour into pan. Bake in slow (300 F) oven for 2 hours, or until center springs back and top is golden. Cool.

Turn out; remove paper. Decorate with Diamond Walnuts and cherries.

MORE: 20 real old-fashioned Southern fruitcake recipes: Traditional Plantation-style desserts from the old South

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