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Southern Fruitcake Recipe

Southern Fruitcake Recipe

"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling YIELD:32 servings


  • 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


  • 1. Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
  • 2. Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.
  • 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.
  • 4. 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.
  • 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. Yield: 2 loaves.

Nutritional 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.