1 pound red candied cherries, halved
3 ounces green candied cherries, halved
1 pound candied pineapple, cut in pieces
1/2 pound pitted dates, chopped
1/2 pound golden raisins
1 pound pecan pieces
1/4 cup all-purpose flour, for dredging fruits and nuts
1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon milk
1/2 cup peach brandy
In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans
In a separate bowl with electric mixer on medium speed, beat butter
sugar until fluffy.
Add eggs; mix well.
Sift together 2 cups flour and baking
soda. Add flour
mixture to butter mixture; mix. Add milk and peach brandy; mix well. Add batter
dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture
will be very
stiff. This dough is more fruit than batter.
Drop dough by tablespoons onto
Bake in a preheated 275-degree oven 18 to 20 minutes, or until
imprint remains when touched lightly.
Variation: This recipe makes wonderful mini fruitcakes using the mini muffin
baking pans. Use one tablespoon batter in each greased mini cup (a vegetable
better than solid shortening); decorate with a cherry half.
Bake in a preheated
oven 18 to 20 minutes.