Peach fruitcake
16 servings
Ingredients
| Quantity | 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 |
Directions
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