Jill's fruitcake
Yield: 6 Loaves
Ingredients:
- 4 c All-purpose flour divided
- 1 1/2 c Pecan halves divided
- 1 c Chopped almonds
- 1 c Chopped pecans
- 1 c Chopped dates
- 1 lb Fruitcake mix
- 1/2 lb Red and green candied - cherries
- 1 ts Baking powder
- 1/2 ts Salt
- 1 tb Ground cinnamon
- 1 tb Ground cloves
- 1 tb Ground allspice
- 1 tb Freshly grated nutmeg
- 3/4 c Butter
- 2 c Sugar
- 5 lg Eggs
- 1 ts Vanilla extract Brandy LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside. COMBINE 1/2 cup flour
- 1 cup pecan halves
Instructions:
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.
