Peach Fruitcakecakes, desserts 2 1/2 cup whole wheat pastry flour 1 1/4 cup brown sugar, packed 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 16 oz mixed candied fruits 8 oz candied cherries 1 cup chopped walnuts 1 1/2 cup raisins 1 can (16 oz) peaches, drained, ch 1 can (14 oz) sweetened condensed 1 can (10 oz) mincemeat 1/4 cup apricot or peach brandy In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and cloves. Stir in candied fruits, nuts and raisins. Add peaches, milk, mincemeat and brandy; mix well. Pour into oiled 5 x 9-inch loaf pans. Bake at 300 degrees for 2 hours or until done. Cool completely before removing from pans. Wrap in brandy-soaked cheesecloth; then wrap in aluminum foil. Makes 2 fruitcakes |
