Peach Fruitcake


2 1/2 cup whole wheat pastry flour
1 1/4 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
16 oz mixed candied fruits
8 oz candied cherries
1 cup chopped walnuts
1 1/2 cup raisins
1 can (16 oz) peaches, drained, choppped
1 can (14 oz) sweetened condensed milk
1 can (10 oz) mincemeat
1/4 cup 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 F 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

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