MINCEMEAT FRUITCAKE Recipe

In a medium bowl, combine candied fruits and walnuts; set aside.

Preheat oven to 325F. Spray a 10-inch tube pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar with vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing until well blended. Stir in the fruit-nut mixture. Spoon into prepared tube pan; smooth the top.

Bake 65 minutes or until a tester inserted in the center comes out clean. Cool in pan for 30 minutes. Remove from pan; cool complete on a wire rack.

Soak a cheesecloth in brandy; wrap around the cake. Wrap tightly in aluminum foil, making sure the seams are airtight. Let stand in a cool, dry place 2 to 4 weeks to mature.

BRANDY ICING

1 cup confectioners' sugar
1 tablespoon brandy
1/2 teaspoon vanilla
1 to 2 tablespoons milk

In a small bowl, combine confectioners' sugar, brandy, and vanilla. Add enough milk to make a drizzling consistency. Drizzle over cake and garnish with candied fruit.