Easy Mincemeat Fruitcake

Step 1

Adjust oven rack to middle positionand heat oven to 300 degrees. Greaseand flour two 8 1/2 by 4 1/2-inch nonstickloaf pans. Combine raisins, cranberries,apple, brandy, ginger, and orange zest inlarge bowl. Let sit for 15 minutes.

Step 2

Stir mincemeat, condensed milk, oil,and eggs into fruit mixture until thoroughlycombined. Whisk flour, bakingsoda, and salt together in separate bowl.Stir flour mixture into fruit mixture untilthoroughly combined (batter will be verythick).

Step 3

Divide batter between preparedpans, smoothing tops with spatula. Bakeuntil toothpick inserted in center comesout clean, 1 1/4 hours to 1 hour 25 minutes,switching and rotating pans halfwaythrough baking. Let cakes cool in panson wire rack for 15 minutes. Invert cakesonto rack and let cool completely.

Step 4

Brush tops and sides of cakes withextra brandy. Wrap cakes tightly in aluminumfoil and store at room temperaturefor at least 24 hours or up to 3 days. Toserve, dust with confectioners’ sugar andslice with serrated knife.