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Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz All-purpose flour - divided

  2. 1 1/2 cups 219g / 7.7oz Pecan halves - divided

  3. 1 cup 93g / 3 1/3oz Almonds - chopped

  4. 1 cup 146g / 5.1oz Pecans - chopped

  5. 1 cup 146g / 5.1oz Dates - chopped

  6. 1 lb 454g / 16oz Fruitcake mix

  7. 1/2 lb 227g / 8oz Red and green candied - cherries

  8. 1 teaspoon 5ml Baking powder

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1 tablespoon 15ml Ground cinnamon

  11. 1 tablespoon 15ml Ground cloves

  12. 1 tablespoon 15ml Ground allspice

  13. 1 tablespoon 15ml Freshly grated nutmeg

  14. 3/4 cup 148g / 5 1/5oz Butter

  15. 2 cups 396g / 13oz Sugar

  16. 5 cups 990g / 34oz Eggs (large)

  17. 1 teaspoon 5ml Vanilla extract Brandy

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line 6 (5x3x2 inch) loaf pans 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 325F for 20 minutes; decrease temperature to 300F for 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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