Jeweled Fruitcake
From lacrenshaw 15 years ago
- 125 minutes to make
- Serves 12
Allrecipes via Rebecca Lynn. This cake was ALMOST my choice. Next time perhaps it will be! Needs to be made by Thanksgiving to be ready for Christmas.
Ingredients
- 3/4 cup all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 1/2 cup dates, pitted and chopped shopping list
- 16 ounce jar maraschino cherries, drained shopping list
- 9 ounces candied pineapple shopping list
- 2 1/2 cups pecan halves shopping list
- 3 large eggs, lightly beaten shopping list
- 1/2 cup light corn syrup shopping list
- 2 tablespoons peach brandy shopping list
How to make it
- Preheat oven to 300 degrees F. (150 degrees C).
- Lightly grease OR spray a 9x5" loaf pan.
- Place parchment paper on bottom and sides of pan.
- Grease OR spray parchment paper.
- Mix together flour and baking powder in large mixing bowl.
- Add dates, drained cherries, pineapple and pecans and stir to coat.
- Add eggs to fruit mixture and stir well.
- Pour batter into prepared pan, making sure to press firmly into pan.
- Bake for 1 hour and 45 minutes OR until cake tests done.
- Remove from oven.
- Let cool in pan for 15 minutes.
- Remove from pan.
- Peel parchment from loaf.
- Brush corn syrup all over top and sides of cake.
- Brush with 2 tablespoons brandy.
- Rewrap cake in used parchment paper, then aluminum foil for storage.
- Brush with 2 tablespoons of brandy each week until Christmas.
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