Sherry’s Peach Fruitcake

Recipe from Jeanie McHenry:

I found this recipe for Peach fruitcake in the Dec, 1977 Better Homes and Gardens Magazine. My sister Sherry has since made it yearly.

INGREDIENTS & INSTRUCTIONS

Stir together:

1 1/2 cups Flour
1 cup Brown Sugar, packed
1 tsp. Baking Soda
1 tsp. Cinnamon, ground
1/2 tsp. ground Cloves

Add:

16 oz. (2cups) Mixed Candied Fruit
1 cup chopped Walnuts
1 cup Raisins
16 oz. can drained Peaches, diced
14 oz. can Eagle Brand Sweetened Condensed Milk
1 cup Mincemeat (fruited kind)
1/4 cup Apricot or Peach Brandy

Mix well.

Pour into 2 greased and floured loaf pans.

Bake @ 300 degrees for 2 hours until done.

Wrap in foil or saran wrap. Store in a cool place.