Borden's Magic Fruit Cake - Recipe

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BORDEN'S MAGIC FRUIT CAKE
1 1/3 cup mincemeat 1 1/3 cup (15 oz. can) Eagle Brand milk 1 egg, beaten 3/4 cup flour 1/2 tsp. baking soda 2 cup mixed peel 1 cup walnuts, coarsely chopped 1/2 cup cherries (Much nicer if mixed fruit is used in lieu of mixed peel.) To mincemeat, add Eagle Brand milk and egg. Mix well. Sift together flour and baking soda; stir in mixed peel, nuts and cherries. Toss lightly to coat fruit and nuts with flour. Add flour and fruit to first mixture and stir until just blended. Bake at 350°F for 1 hour and 30 minutes or until center springs back when lightly touched with finger and top is golden brown.

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Borden's Magic Fruit Cake

· Dec 16 · #18256

lois woolsey says:

Are there any baking times and temps for this recipe? I have been making this for about 45 years! The good ones never go out of style.

Thanks - lois

· Dec 15 · #149701

Marsha Lawson (Alberta) replies:

Got this recipe from my mom 45 years when I first got married, she had been making it for years.

My original recipe says cook at 300°F for three hours in a loaf pan lined with lightly buttered parchment paper.

For some reason I once tried doubling the recipe and cooking two at the same time and they did not turn out as well, too dry.

Not a fan of walnuts so I use pecans.

· Nov 13 · #168700

Karen Sue Ferrier (Arkansas) replies:

Mine said 300°F for 2 hours.

· Oct 28 · #176835

Mary Price (Iowa) says:

I have been making this for 60 years. I sometimes add different fruit and I make it early so I can soak it in Brandy (not a lot a few tablespoons at a time). It makes it so moist and tasty! I use Apricot Brandy. Keep it wrapped in the refrigerator. I use zipper bags for storage.

· Nov 20 · #177004

Karen Sue Ferrier (Oklahoma) says:

I also add some allspice and cinnamon.

· Dec 11 · #183223

Cathy Meredith (Indiana) says:

The Eagle Brand recipe calls for 2 1/2 cups flour. Is it better with less?

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