Southern Fruitcake
Recipe By: Taste Of Home Magazine
4 cups chopped pecans
1 3/4 cups chopped candied pineapple
1 1/2 cups chopped dried peaches or apricots
1 1/2 cups golden raisins
2 cups all-purpose flour -- divided
1 cup butter or margarine -- softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar -- divided
1/2 cup honey
1/4 cup milk
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed
paper; grease and flour the paper. Set aside. Combine the pecans,
pineapple,
peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream
butter
and sugar; add the eggs, one at a time, beating well after each addition.
Add
1/2 cup peach nectar, honey, and milk; beat well. {Mixture will appear
curdled.} Combine cinnamon, baking powder, salt, allspice, and remaining
flour; add to the creamed mixture and mix well. Add pecan mixture; stir
well.
Pour into prepared pans. Bake at 325 degrees for 1 1/2 hours or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes.
With
a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let
stand 10 minutes; remove from pans to a wire rack to cool completely. Wrap
tightly and store in a cool place. Slice and bring to room temperature
before
serving.
YIELD: 2 loaves
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