cateory: desserts
Apricot brandy fruitcake
Reviews: 198
Ingredients:
- 1 (16 ounce) can peaches, minced, undrained
- 1 cup apricot brandy
- 1 pound candied pineapple
- 1 pound green glace cherries
- 1 pound pecans
- 1 pound red glace cherries
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon salt
- 11 eggs
- 2 boxes white raisins
- 2 cups butter
- 2 cups granulated sugar
- 4 cups flour.
How to make
Apricot brandy fruitcake
Apricot brandy fruitcake
- Mix cherries, pineapple, raisins, undrained peaches and apricot brandy.
- Cover tightly and let stand overnight.
- Cream butter, sugar and eggs.
- Add pecans, flour, vanilla extract, lemon extract and salt.
- Reserving juice from fruit mixture, add fruits to the other mixture.
- Line the bottoms of 4 bread pans with greased brown paper.
- Set a pan of water in the oven.
- Bake the bread for 2 to 4 hours at 300 degrees F.
- Enjoy Apricot brandy fruitcake!
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Apricot brandy fruitcake
Apricot brandy fruitcake
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