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Heirloom Fruitcake

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

2 loaves (16 slices each)

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

Ingredients

  • 1/3 cup butter, softened
  • 3 tablespoons brown sugar
  • 2 large 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

  1. 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.
  2. Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
  3. Bake at 300° for 60-65 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 153 calories, 10g fat (2g saturated fat), 19mg cholesterol, 68mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 2g protein.

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