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 1tsp. Cinnamon, ground 1/2 tsp.ground Cloves Add: 16 oz. (2cups) Mixed Candied Fruit 1 cup chopped Walnuts 1 cup Raisins 1 16 oz. can drained Peaches, diced 1 14oz. 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.