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  Recipe Home » CakesDeserts » Jill's Fruitcake
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  Jill's Fruitcake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
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 tsp Baking powder
1/2 tsp Salt
1 tbsp Ground cinnamon
1 tbsp Ground cloves
1 tbsp Ground allspice
1 tbsp Freshly grated nutmeg
3/4 cup Butter
2 cup Sugar
5 large Eggs
1 tsp 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.
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