- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- 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° F.
- Mix a little honey with the reserved juice mixture. When fruitcakes are cool, wrap in clean cheesecloth which has been soaked in the juice mixture. Store in refrigerator.
Submitted by: Recipe Group Member
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