Jills Fruitcake Recipe
Yield: 6 loavesRecipe by luhu.jp
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 lb: fruitcake mix,
1/2 lb: red and green candied cherries,
1 teaspoon: baking powder,
1/2 teaspoon: salt,
1 tablespoon: ground cinnamon,
1 tablespoon: ground cloves,
1 tablespoon: ground allspice,
1 tablespoon: freshly grated nutmeg,
3/4 cup: butter,
2 cup: sugar,
5 large: eggs,
1 teaspoon: vanilla extract,
1: 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.
Yield: 6 loaves
Source from luhu.jp
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.
Yield: 6 loaves
Source from luhu.jp