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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
| dates - deglet noor (chopped): 1 1/2 cups (pitted and chopped) |
| canned maraschino cherries: 1 16oz jar (drained) |
| candied pineapple: 9 oz |
| pecans: 2 1/2 cups (halves) |
| eggs: 3 (lightly beaten) |
| light corn syrup: 1/2 cup |
| peach brandy: 2 Tbl |
Jeweled Fruitcake
Credit: AllRecipes
User rating:
"Wonderful fruitcake without that nasty citron. Not only does it taste great, but it looks very pretty and it's easy enough for an 18-year-old to make (me)! I make this at Thanksgiving so it's ready for Christmas."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5 inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper (cooking sprays also work well).
- Mix together flour and baking powder in a large mixing bowl. Add dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
- Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Take out of the pan, and remove parchment paper.
- Brush corn syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used parchment paper, and then in aluminum foil for storage. Brush with 2 tablespoons of peach brandy each week.