Chocolate-Dipped Apricot Fruitcakes

Directions

• Grease and flour two 13x9-in. baking pans. Line the bottoms with waxed paper; set aside. Combine the apricots, pecans, dates, raisins and 1/2 cup flour; set aside.
• In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the apricot nectar, honey, cream and lemon juice; beat well (mixture will appear curdled).
• Combine the baking powder, cinnamon, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add apricot mixture and stir well (batter will be very thick).
• Pour into prepared pans. Bake at 275° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Set aside one cake for Fruitcake Trifle. Cut remaining cake into 48 squares.
• In a microwave, melt white chocolate; stir until smooth. Dip half of the cake squares into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Repeat with semisweet chocolate and remaining cake squares.
• Drizzle cakes with additional chocolate and garnish with pecans if desired. Let stand until set. Store in an airtight container.