Favorite Christmas Cake

This easy-to-make dark Christmas fruitcake will quickly become a festive favorite in your household.
Preheat oven to 300F.
Grease a 9" tube pan; line with waxed paper and grease again (or use generously greased and floured 10" bundt pan)
2 1/2 cups all purpose flour
1 tsp. baking soda
2 eggs, slightly beaten
3 cups mincemeat
1 can Eagle Brand sweetened condensed milk
1 1/2 cups mixed candied fruit
1/2 cup halved red and green glace cherries
1 cup walnuts, coarsely chopped
Glace cherries and walnut halves, optional
Makes 1 9" cake
Sift together flour and baking soda, set aside.
In a large bowl, combine eggs, mincemeat, condensed milk, fruit and nuts.
Add dry ingredients; blend well.
Pour into prepared pan.
Bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean.
Cool 15 minutes.
Turn out of pan; remove waxed paper.
If desired, garnish with glace cherries or walnuts.
To store cake, cool thoroughly, wrap well in aluminum foil and refrigerate or freeze.

Tip:
For special effect, coat cooled cake with a thin layer of marzipan.
Cover in plastic wrap and foil, then refrigerate.