that's an idea OW! usually for that part of my fruitcake it's hit or miss. i wasn't going to make anymore this year because of covid we are not sharing but i think i will try that for myself.
i don't know anyone who passes around fruitcake. the ones i know can't get enough and make sure i have one for them every year. i guess with fruitcake you either love it or hate it!
Alida is this a recipe you have for the quick bread or a pk that you bought. i'm always looking for new recipes. ~Georgia
Georgia, here's the recipe which is from the Crisco website. I use Presidents Choice mincemeat, available at NF or Loblaws, mostly because it's easier for me to find and I reduced the amount to 1 3/4 cups, and added halved candied cherries for the last 1/4 cup. I found it has a really good flavour of mincemeat and fruitcake at the same time. Alida
Mincemeat Quick Bread
10m Prep Time
1h Cook Time
12 Yield
Ingredients
- Baking spray with flour
- 1 large egg
- 1/3 cup Crisco® Pure Canola Oil
- 2 cups Crosse & Blackwell® Mincemeat Filling & Topping
- OR 2 cups Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Preparation Directions
STEP ONE
HEAT oven to 350°F. Spray 9x5x3-inch loaf pan with no-stick baking spray.
STEP TWO
MIX egg, oil and mincemeat in large bowl, blending well. Combine flour, sugar, baking powder, baking soda and salt in separate large bowl; add gradually to egg mixture, mixing just until moist. Stir in pecans. Pour into prepared pan.
STEP THREE
BAKE 1 hour. Remove from oven and cool 10 minutes before removing from pan. Cool on wire rack.
Nutritional Information