Peach fruitcake

  2 1/2 c  Whole wheat pastry flour
  1 1/4 c  Brown sugar, packed
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Ground cloves
     16 oz Mixed candied fruits
      8 oz Candied cherries
      1 c  Chopped walnuts
  1 1/2 c  Raisins
      1 cn (16 oz) peaches, drained, ch
      1 cn (14 oz) sweetened condensed
      1 cn (10 oz) mincemeat
    1/4 c  Apricot or peach brandy

In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and cloves. Stir in candied fruits, nuts and raisins. Add peaches, milk, mincemeat and brandy; mix well. Pour into oiled 5 x 9-inch loaf pans. Bake at 300 degrees for 2 hours or until done. Cool completely before removing from pans. Wrap in brandy-soaked cheesecloth; then wrap in aluminum foil. Makes 2 fruitcakes


Yield: 16 Servings