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| Jeweled Fruitcake |
"Wonderful fruitcake without that nasty citron. Not only does it taste exquisite, but it appears very quite and it's easy enough for an 18-yr-antique to make (me)! I make this at Thanksgiving so it is geared up for Christmas."
Ingredients :
- 3/4 cup all-cause flour
- 1 teaspoon baking powder
- 1 half of cups dates, pitted and chopped
- 1 (sixteen ounce) jar maraschino cherries, drained
- nine ounces candied pineapple
- 2 half of cups pecan halves
- three eggs, gently crushed
- half cup mild corn syrup
- 2 tablespoons peach brandy
Instructions :
| Prep : 25M | Cook : 12M | Ready in : P30D |
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- Preheat oven to 300 degrees F (150 tiers C). Lightly grease a 9 x five-inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper or spray it with cooking spray.
- Mix collectively flour and baking powder in a large blending bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir nicely. Pour the batter into the organized pan, making sure to press the combination very firmly into the pan to do away with air bubbles.
- Bake for 1 hour and forty five mins, or until cake exams done. Let cool in pan for 15 mins. Remove the cake from the pan, peel off the parchment paper, and set it apart.
- Brush corn syrup everywhere in the top and aspects of cake, then brush it with peach brandy. Rewrap the cake inside the used parchment paper, after which in aluminum foil for garage. Brush the cake with 2 tablespoons of peach brandy each week.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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