(Shared recipe submitted by Amy Margaret Brown-Griffis.)
Amy writes: "I am one who likes this kind of cake. I especially like this one as it is better than most bought ones, as are most foods. This recipe is from my best friend, Marleta Anderson, who served it to me one winter many years ago."
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 large eggs
- 1 jar (28-ounces) mincemeat
- 1 can (15-ounces) sweetened condensed milk (Amy prefers Eagles Brand)
- 1 cup walnuts, chopped
- 1 pound (2 cups) candied fruit mix
Preheat oven to 300° F. Butter a 9-inch tube pan. Combine the flour and baking soda. In a separate bowl, mix together the eggs, mincemeat, milk, walnuts and candied fruit. Fold mixes together. Bake for 2 hours. Remove from oven and cool for about 15 minutes. Remove from pan and cool completely. Wrap and place in refrigerator.
When cold, wrap in cheese cloth and soak with your favorite liquor or liqueur. Store in an airtight container for 1 to 2 weeks, if desired, or serve immediately. This cake freezes well.
About Amy: It has been so much fun talking with Amy and discussing Pennsylvania Dutch recipes. I know she would love to hear from you if you have any questions or comments. Her e-mail address is firstname.lastname@example.org.