My grandmother, Beatrice Simmons, was a woman who cooked. It was her job for years, her passion for a lifetime. I can't remember a time when she wasn't the official "best cook in the family". When I was very small she made elaborate birthday cakes with toys and colored frosting and multiple layers. She made special cookies for Christmas. She made the best fried peach pies in the world! When she cooked at a local cafe the patrons raved about her spaghetti, her chicken and dumplings, her homemade rolls.
Each year during the holidays I think about Gran and the fruitcakes she made for us. Now, I realize fruitcake is not everyone's favorite food. There are jokes about fruitcake. But I loved Gran's. I miss it. So I've decided to share her recipe. Perhaps someone will enjoy it.
Holiday Fruitcake
2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 jar (28oz) None Such Mince Meat
1 1/3 cups (15oz) can Borden's Eagle Brand Sweetened Condensed Milk
2 cups (1lb) jar mixed candied fruit
1 cup walnut meats, coarsely chopped
Butter 9-inch tube pan or spring form. Line with waxed paper. Butter again. Sift flour and baking soda. Combine eggs, mince meat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Bake in slow (300 degree) oven for 2 hours, until center springs back and top is golden. Cool. Turn out and remove paper.
I like my fruitcake cold, preferably about three days old, with a dollop of whipped cream and a cup of coffee. :)
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