peach fruitcake

Categories: Cakes; Desserts
Yield: 16 servings

Measure	Ingredient
2½ cup	whole wheat pastry flour
1¼ cup	brown sugar, packed
1 teaspoon	baking soda
1 teaspoon	cinnamon
½ teaspoon	ground cloves
16 ounces	mixed candied fruits
8 ounces	candied cherries
1 cup	chopped walnuts
1½ cup	raisins
1 can	(16 oz) peaches, drained, ch
1 can	(14 oz) sweetened condensed
1 can	(10 oz) mincemeat
¼ cup	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 300 degrees 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