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Southern Fruitcake

"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.

32 ServingsPrep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

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, 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

Directions

Grease and flour two 9-in. x 5-in. 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 large 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,

2 of 2

Southern Fruitcake (continued)

Directions (continued)

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° 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 for 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.

Nutrition Facts: 1 serving (1 slice) equals 303 calories, 17 g fat (5 g saturated fat), 49 mg cholesterol, 129 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.