Peach and Pecan Fruitcake
By December 1, 2012Published:
- Yield: 24 servings
- 2 1/2 packages dried pecan halves cut into 1/2-inch pieces
- 2 cups pecans coarsely-chopped, plus 2/3 cup pecan halves
- 1 tablespoon all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups sugar
- 5 eggs large
- 1/2 cup peach brandy
- 1 tablespoon pure vanilla extract
- 1/3 cup peach preserves
- Preheat oven to 325 degrees. Grease 9- to 10-inch tube pan.
- In medium bowl, toss dried peaches and chopped pecans with 1 tablespoon of the flour. In another medium bowl, combine remaining 2 cups flour, baking powder and salt.
- In large bowl with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce the speed to low. Add the eggs, brandy, vanilla and flour mixture; beat until well blended, scraping bowl. Stir in the peach mixture.
- Spoon batter into prepared pan; spread evenly. Arrange pecan halves on top of batter in two concentric circles. Bake until a tester inserted in center comes out clean, about 70 to 80 minutes. Cool in pan on wire rack 10 minutes. Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate from bottom of pan. Invert cake on to wire rack and remove center tube. Turn cake, right side up, onto rack to cool completely.
- In 1-quart saucepan, heat the preserves over medium-high heat, stirring constantly, until melted and bubbling. Strain through sieve set over small bowl. With pastry brush, brush cooled cake with preserves. Or wrap cake and refrigerate up to 1 week, then brush with preserves before serving.