1 pkg. mincemeat
1 1/2 c. water
2 1/2 c. flour
1 tsp. baking powder
2 eggs, lightly beaten
1 1/2 c. or 15 oz. can Eagle Brand milk
2 c or 1 lb. mixed candied fruit and peels
1 c. walnuts or pecans, coarsely chopped

Break mincemeat into pieces in pan. Add water; stir over medium heat until lumps are broken. Boil 1 minute. Stir occasionally; cool. Butter 9 inch tube pan or spring-form pan. Line with wax paper. Butter again.

Sift flour and baking soda. Combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into pan. Bake at 300 degrees for 2 hours until center springs back when lightly touched with fingers and top is golden.

For richer cake, use 2 (9 ounce) packages of mincemeat. Keep other ingredients the same.

Note: To make it picture perfect, place a walnut half and then a candied cherry alternately around top before baking, using a total of 4 of each.