The best delicious Jill's Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jill's Fruitcake recipe today!
Hello my friends, this Jill's Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Jill's Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Jill's Fruitcake.
What Makes This Jill's Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jill's Fruitcake.
Ready to make this Jill's Fruitcake Recipe? Let’s do it!
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4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.
BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.
ADD vanilla, beating well. Gradually add flour mixture, mixing well.
STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.
BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.
PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.
POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.
From
Yields
6 Loaves
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