Peach fruitcake

16 servings

Ingredients

Quantity Ingredient
2½ cup whole wheat pastry flour
1¼ cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
16 ounces mixed candied fruits
8 ounces candied cherries
1 cup chopped walnuts
1½ cup raisins
1 can (16 oz) peaches, drained, ch
1 can (14 oz) sweetened condensed
1 can (10 oz) mincemeat
¼ cup apricot or peach brandy

Directions

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

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