Instructions

1. In a mixing bowl, add the eggs, mincemeat, sweetened condensed milk, and candied fruit.  Fold together with a spoon until combined.
2. Add the chopped nuts. Stir until combined.
3. Stir until combined.
4. Add the sifted flour and baking soda to the bowl.
5. Gently fold the dry ingredients and the wet ingredients together until they are thoroughly combined.
6. Butter 2 loaf pans (or 1-9 inch tube pan) and line with waxed paper. Pour the fruit cake batter into the prepared pans.
7. Bake in an oven pre-heated to 300 degrees for 75-80 mins. Bake until golden brown and center springs back when you touch it. Allow the cakes to cool completely.
8. You now need to "ripen" the Fruit Cake which is the process of soaking it in alcohol to preserve it, keep it moist and add flavor. Here is how you do it: once cooled, wrap the fruitcake(s) in cheesecloth. (Cheesecloth can be bought at most markets, Target and Walmart.) Wrapping the fruitcake in the cheesecloth is an important step.  You do not want the foil to touch the fruitcake. The alcohol will evaporate quickly if you just use foil.
9. Once wrapped, sprinkle the loaves with your chosen liquor.  We use brandy, but you can also use dark rum, whisky,  sherry, or Orange-flavored Liqueur.  If you don’t want to brush your fruitcake with alcohol, you could use orange juice, but the cake will only last for 3-4 days.
10. Then wrap the cakes in foil and put them in a plastic bag. Once a week for four weeks, take the cakes out of the plastic bag and unwrap the foil.  Brush, or carefully pour 2-3 tablespoons of the liquor on the cakes. Fruitcakes should be ripened at least 4 weeks.  After 4 weeks of ripening, the fruitcakes can be eaten or frozen.  Fruitcakes freeze well.
11. Serve the Fruit Cake at room temperature.