• Prep Time:
  • Cooking Time:
  • Serves: 6 Loaves

Jill's Fruitcake

  • Recipe Submitted by on

Category: Fruit, Holiday, Desserts, Cakes

 Ingredients List

  • 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, 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.

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