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Jill's Fruitcake |
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Jill's Fruitcake - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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4 cup
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All-purpose flour, divided |
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1 1/2 cup
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Pecan halves, divided |
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1 cup
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Chopped almonds |
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1 cup
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Chopped pecans |
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1 cup
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Chopped dates |
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0.5 kg
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Fruitcake mix |
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0.3 kg
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Red and green candied cherries |
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1 tsp
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Baking powder |
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1/2 tsp
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Salt |
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20 ml
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Ground cinnamon |
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20 ml
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Ground cloves |
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20 ml
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Ground allspice |
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20 ml
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Freshly grated nutmeg |
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3/4 cup
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Butter |
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2 cup
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Sugar |
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5 lrg
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Eggs |
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1 tsp
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Vanilla extract |
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Brandy |
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| Method: |
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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