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1 servings
Ingredients:
3/4 cup all-purpose flour1 teaspoon baking powder1 1/2 cups dates, pitted and chopped1 (16 ounce) jar maraschino cherries, drained9 ounces candied pineapple2 1/2 cups pecan halves3 eggs, lightly beaten1/2 cup light corn syrup2 tablespoons peach brandy
Instructions:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5 inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper (cooking sprays also work well).Mix together flour and baking powder in a large mixing bowl. Add dates, drained cherries, pineapple, and pecans to flour.Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Take out of the pan, and remove parchment paper.Brush corn syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used parchment paper, and then in aluminum foil for storage. Brush with 2 tablespoons of peach brandy each week.
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