Ever So Easy Fruitcake

link: http://www.eaglenonesuch.com/detail.asp?rid=932 Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 2 eggs, slightly beaten 1 (27-ounce) jar NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy and Rum) 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 2 cups (1 pound) mixed candied fruit 1 cup coarsely chopped nuts Instructions Preheat oven to 300ºF. Grease and flour 10-inch bundt pan. Combine flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared pan. Bake 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired. Variations: Fruitcake Bars: Grease a 15x10-inch jellyroll pan; spread batter evenly in pan. Bake 40 top 45 minutes. Cool. Glaze if desired. Makes about 4 dozen bars. Fruitcake-in-a-Can: Grease three 1-pound coffee cans; fill each can with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes. Or grease eight 10 3/4-ounce soup cans; fill each with 1 cup batter. Bake 50 to 55 minutes. Bundt Fruitcake: Generously grease and flour a 10-inch bundt pan; turn batter into pan. Bake 1 hour and 45 to 50 minutes. Tip: To substitute condensed mincemeat for ready-to-use mincemeat, crumble 2 (9-ounce) packages NONE SUCH® Condensed Mincemeat into small saucepan; add 1 1/2 cups water. Boil briskly 1 minute. Cool. Proceed as recipe directs. Notes: Tip: To substitute condensed mincemeat for ready-to-use mincemeat, crumble 2 (9-ounce) packages NONE SUCH® Condensed Mincemeat into small saucepan; add 1 1/2 cups water. Boil briskly 1 minute. Cool. Proceed as above. Fruitcake Bars: Grease 15x10-inch jellyroll pan; spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze if desired. Makes about 4 dozen bars. Chocolate Fruitcake: Prepare fruitcake batter as above, adding 3 (1-ounce) squares unsweetened chocolate, melted. For glaze, melt 3 (1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine or butter. Spoon over fruitcake. Fruitcake Cookies: Drop by rounded tablespoonfuls, 2 inches apart onto greased baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.