Side Pannel
Jill's Fruitcake
Jill's Fruitcake
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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