Peach Fruitcake Recipe




Peach Fruitcake Ingredients

2 1/2 cup whole wheat pastry flour
1 1/4 cup brown sugar, packed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp 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

A Recipe for
Peach Fruitcake

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Peach Fruitcake

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Peach Fruitcake Directions

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

Serves: 16

 

 

 

 

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