Apricot Fruitcake

Name: Apricot Fruitcake
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 2 loaves (18 slices each).
Ingredients: 2 cups golden raisins; 2 cups each coarsely chopped dried apricots and dates; 1 cup each red and green candied cherries, halved; 2 cups each coarsely chopped pecans, walnuts and Brazil nuts; 1/2 cup honey; 1/4 cup water; 1 teaspoon lemon juice; 1 cup butter, softened; 1-1/4 cups packed brown sugar; 4 eggs; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon each ground cloves, mace and nutmeg; 1/2 teaspoon salt; 1/4 teaspoon baking soda

My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska

Ingredients

2 cups golden raisins
2 cups each coarsely chopped dried apricots and dates
1 cup each red and green candied cherries, halved
2 cups each coarsely chopped pecans, walnuts and Brazil nuts
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, mace and nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

Directions

In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans.
With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes.
Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.