Peach Fruitcake

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1 cn (16 oz) peaches, drained, ch
1/2 ts Ground cloves
1 1/2 c Raisins
1 1/4 c Brown Sugar; Packed
16 oz Mixed candied fruits
2 1/2 c Whole wheat pastry flour
1 ts Baking soda
1 ts Cinnamon
1 cn (10 oz) mincemeat
1 c Walnuts; chopped
1 cn (14 oz) sweetened condensed
1/4 c Apricot or peach brandy
8 oz Candied cherries

Original recipe makes 16 Servings



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 Compliments of: Kathleens Recipe Swap Page Posted to MM-Recipes Digest by Recipes on Nov 16, 1999

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Calories Per Serving: 295 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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