Yield: 6 Loaves
|4 cups||All-purpose flour, divided|
|1½ cup||Pecan halves, divided|
|1 cup||Chopped almonds|
|1 cup||Chopped pecans|
|1 cup||Chopped dates|
|1 pounds||Fruitcake mix|
|½ pounds||Red and green candied cherries|
|1 teaspoon||Baking powder|
|1 tablespoon||Ground cinnamon|
|1 tablespoon||Ground cloves|
|1 tablespoon||Ground allspice|
|1 tablespoon||Freshly grated nutmeg|
|1 teaspoon||Vanilla extract|
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE ½ 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 ½ 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.