| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes, Holiday, Fruit, Desserts |
6 |
Loaves |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hurting? No one understands like Jesus”