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Southern Fruitcake

Total Time

Prep: 20 min. Bake: 1-1/2 hours + cooling

Makes

2 loaves

"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.

Ingredients

  • 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

Directions

  1. Grease and flour two 9x5-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 in 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.

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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