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Apricot Brandy Fruitcake

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  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
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Ingredients:

Directions:

  1. Mix cherries, pineapple, raisins, undrained peaches and apricot brandy. Cover tightly and let stand overnight.
  2. 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.
  3. 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.
  4. Servings: 8
    Submitted by: Recipe Group Member
    Source:
    Date:

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