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Prep Time: 0 Minutes Cook Time: 125 Minutes |
Ready In: 125 Minutes Servings: 12 |
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This cake was ALMOST my choice. Next time perhaps it will be! Needs to be made by Thanksgiving to be ready for Christmas. Ingredients:
3/4 cup all-purpose flour |
1 teaspoon baking powder |
1 1/2 cup dates, pitted and chopped |
16 ounce jar maraschino cherries, drained |
9 ounces candied pineapple |
2 1/2 cups pecan halves |
3 large eggs, lightly beaten |
1/2 cup light corn syrup |
2 tablespoons peach brandy |
Directions:
1. Preheat oven to 300 degrees F. (150 degrees C).
2. Lightly grease OR spray a 9x5 loaf pan.
3. Place parchment paper on bottom and sides of pan.
4. Grease OR spray parchment paper.
5. Mix together flour and baking powder in large mixing bowl.
6. Add dates, drained cherries, pineapple and pecans and stir to coat.
7. Add eggs to fruit mixture and stir well.
8. Pour batter into prepared pan, making sure to press firmly into pan.
9. Bake for 1 hour and 45 minutes OR until cake tests done.
10. Remove from oven.
11. Let cool in pan for 15 minutes.
12. Remove from pan.
13. Peel parchment from loaf.
14. Brush corn syrup all over top and sides of cake.
15. Brush with 2 tablespoons brandy.
16. Rewrap cake in used parchment paper, then aluminum foil for storage.
17. Brush with 2 tablespoons of brandy each week until Christmas.
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