Title: Peach Fruitcake
Categories: Cake Dessert
Yield: 16 Servings
| 2 1/2 | c | Whole wheat pastry flour |
| 1 1/4 | c | Brown sugar, packed |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| 16 | oz | Mixed candied fruits |
| 8 | oz | Candied cherries |
| 1 | c | Chopped walnuts |
| 1 1/2 | c | Raisins |
| 1 | cn | (16 oz) peaches, drained, ch |
| 1 | cn | (14 oz) sweetened condensed |
| 1 | cn | (10 oz) mincemeat |
| 1/4 | c | 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