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LOCATION: Recipes >> Cake Recipes >> Fruit 41

Print this Recipe    Fruit 41

Southern Fruitcake

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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