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Jeweled Fruitcake |
"Wonderful fruitcake without that nasty citron. Not only does it taste first-rate, but it looks very pretty and it is smooth enough for an 18-year-vintage to make (me)! I make this at Thanksgiving so it's prepared for Christmas."
Ingredients :
- three/4 cup all-motive flour
- 1 teaspoon baking powder
- 1 half of cups dates, pitted and chopped
- 1 (sixteen ounce) jar maraschino cherries, tired
- 9 ounces candied pineapple
- 2 half cups pecan halves
- 3 eggs, lightly beaten
- 1/2 cup light corn syrup
- 2 tablespoons peach brandy
Instructions :
Prep : 25M | Cook : 12M | Ready in : P30D |
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- Preheat oven to three hundred tiers F (a hundred and fifty tiers C). Lightly grease a nine x 5-inch loaf pan. Place parchment paper on backside and aspects of pan, and grease the parchment paper or spray it with cooking spray.
- Mix together flour and baking powder in a big mixing bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat nicely. Add eggs to fruit combination; stir nicely. Pour the batter into the prepared pan, ensuring to press the mixture very firmly into the pan to cast off air bubbles.
- Bake for 1 hour and forty five minutes, or until cake assessments carried out. Let cool in pan for 15 mins. Remove the cake from the pan, peel off the parchment paper, and set it aside.
- Brush corn syrup all over the pinnacle and facets of cake, then brush it with peach brandy. Rewrap the cake within the used parchment paper, and then in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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