Recipe: 9 1/2 Minute Fruitcake (using mincemeat, Borden's recipe card, 1960's)

9 1/2 MINUTE FRUITCAKE

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
2 eggs, slightly beaten
2 2/3 cups (28 oz. jar) Ready-to-Use None Such Mince Meat*
1 1/3 cups (one 15 oz. can) sweetened condensed milk
1 cup walnut meats. coarsely chopped
2 cups (1 lb. jar) mixed candied fruits and peels
Corn syrup, heated (for brushing top)
Glace cherries, candied pineapple slices and walnut halves (optional, for decorating)

Grease a (9-inch) tube pan; line with waxed paper. Grease liner; set aside.

Sift together flour and baking soda; set aside.

In large-sized mixing bowl, combine eggs, mince meat, condensed milk, nuts and fruit. Fold in dry ingredients. Pour batter into prepared pan.

Bake in a 300 degree F (slow) oven until cake center springs back when lightly touched with finger and top is golden, about 2 hours. Cool cake slightly before turning out of pan and removing waxed paper.

Brush cake top lightly with heated corn syrup and decorate with glace cherries, candied pineapple slices and walnut halves, if desired. If cake is not to be served in a day or so, tightly wrap in aluminum foil or pliofilm (plastic wrap), and refrigerate.

*Two (9 oz. each) packages of None Such Condensed Minc Meat may be used. Crumble mince meat into small-sized saucepan. Stir in 1 1/2 cups water; place over medium heat and, stirring constantly, bring mixture to a boil and boil 1 minute.

Makes one (9-inch) tube cake
From: Faith's Collection at Recipelink.com
Source: Borden's recipe card, 1960's