Southern Fruitcake
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling
YIELD: 2 loaves.
"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.
Ingredients
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4 cups chopped pecans
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1-3/4 cups chopped candied pineapple
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1-1/2 cups chopped dried peaches or apricots
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1-1/2 cups golden raisins
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2 cups all-purpose flour, divided
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1 cup butter, softened
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1 cup packed brown sugar
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5 eggs
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1 cup peach or apricot nectar, divided
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1/2 cup honey
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1/4 cup milk
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1-1/2 teaspoons ground cinnamon
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground allspice
Directions
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1.
Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
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2.
Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.
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3.
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, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.
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4.
Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
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5.
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.
Nutrition Facts
1 slice: 303 calories, 17g fat (5g saturated fat), 49mg cholesterol, 129mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 4g protein.
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