Kay's Recipes n Stuff: Easy Fruitcake

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Ingredients
No-Stick Spray
2 1/2 cups All Purpose Flour
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar None Such® Ready to Use Mincemeat
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts

Instructions
HEAT oven to 300F. Coat a 10-cup fluted baking pan with no-stick spray.

STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan.

BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired.

VARIATIONS
FRUITCAKE BARS: COAT 15 X 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars.

FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

Kay's Tip: I made the fruitcake bars for the holidays. They were absolutely delicious. Will make these again next year!

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)