Recipe: Southern Fruitcake (using peach or apricot nectar)

SOUTHERN FRUITCAKE

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 use
1 cup butter or margarine, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided use
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

Preheat oven to 325 degrees F. Grease and flour two 9x5x3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.

Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.

In a mixing 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. Pour into prepared pans.

Bake at 325 degrees F for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.

With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand 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.

Makes 2 loaves
Source: Taste Of Home Magazine, Dec./Jan. 99