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Heirloom Fruitcake

 Heirloom Fruitcake
I wanted a holiday fruitcake made with butter, honey , eggs and cream. When I couldn't find a recipe, I created this one. I like this cake because it's not as sweet as many traditional varieties yet is loaded with fruits and nuts. -Sharon McClatchey, Muskogee, Oklahoma
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/3 cup butter, softened
  • 3 tablespoons brown sugar
  • 2 eggs
  • 3 tablespoons honey
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream
  • 1 cup raisins
  • 1 cup chopped dates
  • 1 package (6 ounces) dried apricots, finely chopped
  • 3 cups pecan halves

Directions

  • In a large bowl, cream butter and brown sugar. Beat in eggs and
  • honey. Combine the flour, baking powder, salt, allspice and nutmeg;
  • add to creamed mixture alternately with cream. Stir in raisins,
  • dates, apricots and pecans.
  • Pack into two greased and floured 8-in. x 4-in. loaf pans. Place pans
  • on middle rack of oven; place a shallow pan of hot water on lowest
  • rack.
  • Bake at 300° for 60-65 minutes or until a toothpick inserted near

2 of 2

Heirloom Fruitcake (continued)

Directions (continued)

  • the center comes out clean. Cool completely in pan. Loosen edges
  • with a knife and remove from pan. Store in an airtight container in
  • the refrigerator. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 153 calories, 10 g fat (2 g saturated fat), 19 mg cholesterol, 68 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.