Instructions: Preheat oven to 275 degrees.

In 7-quart mixing bowl, lightly coat cherries, pineapple, dates, raisins and pecans with 1/4 cup flour.

In a separate bowl with electric mixer on medium speed, beat butter and brown sugar until fluffy. Add eggs; mix well. Sift together remaining 2 cups flour and baking soda. Add flour mixture to butter mixture; mix. Add milk and peach brandy; mix well.

Add batter to fruits and nuts; mix until fruits and nuts are incorporated. Mixture will be very stiff. This dough is more fruit than batter.

Drop dough by tablespoons onto well-greased cookie sheets. Bake in a preheated 275 degree oven 18 to 20 minutes, or until almost no imprint remains when touched lightly.

Yields 9 dozen cookies.

Variation:
This recipe makes wonderful miniature fruit cakes using miniature muffin cups. Use 1 tablespoon batter in each greased cup (nonstick cooking spray works best); decorate with a cherry half. Bake in a preheated 275 degree oven 18 to 20 minutes.

Testers notes: People who never like fruit cakes will love these. These cookies are moist and keep well; they are best made a few days ahead of time to allow the peach flavor to mellow. Store them in an airtight container. They also freeze well and can be made months ahead. Store these separate from other cookies, or the peach flavor will flavor other cookies.

This recipe can be halved.

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