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Apricot Brandy Fruitcake

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

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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