2 cups chopped mixed dried fruit (or candied fruit mix) 1 cup
chopped nuts 1 cup chopped pitted dates 1 cup halved candied
cherries (or more, to taste) 1 cup coconut (optional) 1 cup dark rum
or brandy 1 cup orange juice
Cover and marinate overnight, stirring when you remember to Grease
heavily 2 9x5 inch loaf pans, or tins for about 40 cupcakes. Sift 2 cups
flour and 1 teaspoon baking soda, set aside. (Optional: add allspice and
nutmeg to the flour mixture, to taste).
In large bowl, beat:
2 eggs (a third might make it more 1 can sweetened condensed milk
(like Eagle) 1 big jar mincemeat
Mix all the ingredients together. You'll have to work at it. Scrape it
into pans, spread it out evenly, and bake at 150C (300F) for 1 hour 45
minutes
for large loaves, less time for smaller cakes. Test with a clean knife
to check the centre is cooked (if it isnt the knife will come out with
gooey mixture on it). Cool on racks.
When cakes are cold, wrap them in clean, porous cloth and drench them
with more rum or brandy - use the same thing as you did in the cake. Seal
in ziploc bags and refrigerate, or if you have a cool basement/attic/shed,
put it there. Reapply alcohol three times during the first month, then
seal up very tightly to store. Keep sealed for one month to 6 weeks.
To serve try slicing it very thin, toasting it,
and spreading it with cream cheese or sweet butter for a yummy treat with
hot tea or coffee.
2 cups chopped mixed dried fruit (or candied fruit mix)
