1 cup 1/2 & 1/2
1 egg
1 Pkg. Pillsbury Cranberry Quick Bread Mix
1/2 cup (4-oz) whole candied cherries, red.
1/2 cup (4-oz) whole candies cherries, green.
1 cup golden raisins
1/2 cup chopped dates (the dried kind from Dole)
1 cup slivered almonds (I did not have quite enought so I used a mixtured of slivered almonds and pecan pieces)
1/2 cup candied pineapple, cut into wedges
Heat oven to 350 (F). Grease (not oil) 8x4 or 9x5-inch loaf pan.
In large bowl, combine 1/2 & 1/2 and egg. Add remaining ingredients. Stir until combined. This will be tough slow going because the batter will be consistency of a thick cookie dough.
Spoon batter into prepared pan. Bake at 350 (F) for 70 to 85 minutes or until toothpick inserted center comes out clean.
Cool 10 minutes/ loosen edges with spatula and remove from pan. Cool completely. Wrap tightly in foil, pour two shots of good quality brandy over cake and seal tightly for one week. After one week repeat the brandy treatment except use 1 shot. Continue once a week for the next two weeks...or a total of four weeks. Or, alternative method, soak a cheesecloth in brandy and then wrap the cake in the cheesecloth and then the foil and store.
Makes 1 loaf. Enjoy.
1 egg
1 Pkg. Pillsbury Cranberry Quick Bread Mix
1/2 cup (4-oz) whole candied cherries, red.
1/2 cup (4-oz) whole candies cherries, green.
1 cup golden raisins
1/2 cup chopped dates (the dried kind from Dole)
1 cup slivered almonds (I did not have quite enought so I used a mixtured of slivered almonds and pecan pieces)
1/2 cup candied pineapple, cut into wedges
Heat oven to 350 (F). Grease (not oil) 8x4 or 9x5-inch loaf pan.
In large bowl, combine 1/2 & 1/2 and egg. Add remaining ingredients. Stir until combined. This will be tough slow going because the batter will be consistency of a thick cookie dough.
Spoon batter into prepared pan. Bake at 350 (F) for 70 to 85 minutes or until toothpick inserted center comes out clean.
Cool 10 minutes/ loosen edges with spatula and remove from pan. Cool completely. Wrap tightly in foil, pour two shots of good quality brandy over cake and seal tightly for one week. After one week repeat the brandy treatment except use 1 shot. Continue once a week for the next two weeks...or a total of four weeks. Or, alternative method, soak a cheesecloth in brandy and then wrap the cake in the cheesecloth and then the foil and store.
Makes 1 loaf. Enjoy.
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