Peach Fruitcake Recipe - Cooking Index
2 1/2 cups | 156g / 5.5oz | Whole wheat pastry flour |
1 1/4 cups | 200g / 7.1oz | Brown sugar - packed |
1 teaspoon | 5ml | Baking soda |
1 teaspoon | 5ml | Cinnamon |
1/2 teaspoon | 2.5ml | Ground cloves |
16 oz | 454g | Mixed candied fruits |
8 oz | 227g | Candied cherries |
1 cup | 146g / 5.1oz | Walnuts - chopped |
1 1/2 cups | 240g / 8.5oz | Raisins |
1 | Peaches - drained, chopped | |
1 | Sweetened condensed | |
1 | Mincemeat | |
1/4 cup | 59ml | Apricot or peach brandy |
In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and cloves.
Stir in candied fruits, nuts and raisins.
Add peaches, milk, mincemeat and brandy; mix well. Pour into oiled 5 x 9-inch loaf pans.
Bake at 300F for 2 hours or until done.
Cool completely before removing from pans.
Wrap in brandy-soaked cheesecloth; then wrap in aluminum foil.
Makes 2 fruitcakes
Source:
Della Longhofer, Shattuck, OK
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