Free Recipe Jill s Fruitcake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Jill s Fruitcake Recipe
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
Jill s Fruitcake Preparation
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
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