Apricot Brandy Fruitcake Recipe
Fruitcake Recipes From Food Gifts From Your Kitchen
Apricot Brandy Fruitcake
1 pound red glacÚ cherries
1 pound green glacÚ cherries
1 pound candied pineapple
2 boxes white raisins
1 (16 ounce) can peaches, minced, undrained
1 cup apricot brandy
2 cups butter
2 cups granulated sugar
1 pound pecans
4 cups flour
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon salt
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.
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