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-> [Cakes, Desserts, Fruits, Holidays] -> [Jill's fruitcake Recipe] |
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Jill's fruitcake
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Fruits, Holidays |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | All-purpose flour, divided | | 1 1/2
| cup | Pecan halves, divided | | 1
| cup | Chopped almonds | | 1
| cup | Chopped pecans | | 1
| cup | Chopped dates | | 1
| lbs | Fruitcake mix | | 1/2
| lbs | Red and green candied | | | - cherries | | 1
| tsp | Baking powder | | 1/2
| tsp | Salt | | 1
| tbsp | Ground cinnamon | | 1
| tbsp | Ground cloves | | 1
| tbsp | Ground allspice | | 1
| tbsp | Freshly grated nutmeg | | 3/4
| cup | Butter | | 2
| cup | Sugar | | 5
| large | Eggs | | 1
| tsp | Vanilla extract | | | Brandy |
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Procedures:
| 1 | Line 6 (5x3x2 inch) loafpans with parchment paper; set aside. | | 2 | Combine ?cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. | | 3 | Set aside. | | 4 | Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. | | 5 | Add eggs, one at a time, beating until blended after each addition. | | 6 | Add vanilla, beating well. | | 7 | Gradually add flour mixture, mixing well. | | 8 | Stir fruit mixture into batter; stir in remaining ?cup pecan halves. | | 9 | Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon. | | 10 | Bake at 325°F for 20 minutes; decrease temperature to 300°F, and bake 40 minutes or until cake springs back when lightly touched. | | 11 | Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks. | | 12 | Peel paper from cakes; wrap cakes in brandy-soaked cheesecloth. | | 13 | Store in airtight containers in a cool place. | | 14 | Pour a small amount of brandy over cakes weekly for 4 weeks; then monthly |
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