½ Cup Apple Juice - divided(can substitute brandy, sherry, or spiced rum for the traditional 'alcoholic' fruit cake)
1 Tbs Baking Soda
-NON FOOD NEEDS-
Preheat oven to 300ºF
Grease a 9 inch Bunt pan (AKA 'tube pan') or bread loaf pan
Sift together flour and baking soda - set aside
In a large bowl combine mincemeat and eggs - Add condensed milk and thoroughly combine - Fold in fruit and nuts until well mixed
Add flour and baking soda to bowl and mix to combine - Transfer to greased pan
Bake on center rack for 1 hour and 50 minutes or until a toothpick inserted near the center (farthest distance from pan sides) pulls out clean
Remove from oven and place on cooling rack (If using a bunt pan you can balance the pan on an empty wine bottle inserted through the 'tube' from underneath to cool) - Allow to cool for 15 minutes
While cooling, measure out the apple juice into two ¼ cup portions and set aside
Lay out two pieces of plastic wrap with one slightly overlapping the other long enough to wrap the cake - Repeat crosswise on top forming a 'cross'
Once cake has cooled (should be slightly warm), remove from pan by inverting onto the center of the plastic wrap 'cross'
Using a skewer, punch holes evenly over the top of the cake - Pour ¼ cup of apple juice over the cake and allow to stand for 5 minutes - Flip cake and repeat with remaining ¼ cup apple juice
Wrap cake tightly in the plastic wrap and then wrap in aluminum foil
Place wrapped cake in a cool dry spot and allow to sit for 2 weeks! - Flip cake every 2 days (as an alternative, you can allow the cake to sit for only 8 hours flipping every 2 hours - it will not be the same but still good!)