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| Jill's Fruitcake Recipe |
Category: Desserts / Cakes
Rating:
N/A
Servings: 6
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Ingredients
4 cup all-purpose flour, divided
1 1/2 cup pecan halves, divided
1 cup chopped almonds
1 cup chopped pecans
1 cup chopped dates
1 lb fruitcake mix
1/2 lb red and green candied cherries
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground allspice
1 tablespoon freshly grated nutmeg
3/4 cup butter
2 cup sugar
5 large eggs
1 teaspoon vanilla extract
1 brandy
Cooking Directions:
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. Set aside.
BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
ADD vanilla, beating well. Gradually add flour mixture, mixing well.
STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves. Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon.
BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks.
PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in airtight containers in a cool place.
POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.
cakes,desserts,fruits,holiday
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