MAKES: 32 servings
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
Dietary Details
1 slice: 303 calories, 17g fat (5g saturated fats), 49mg cholesterol, 129mg sodium, 36g carb (26g sugars, 2g fiber), 4g protein.
Directions
- Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper grease and flour the paper. Put aside.
- Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour put aside.
- Inside a large bowl, cream butter and sugar add some eggs, individually, beating well after each addition. Add 1/2 cup peach nectar, honey and milk beat well (mixture can look curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour increase the creamed mixture and blend well. Add pecan mixture stir well.
- Pour into prepared pans. Bake at 325 for 1-1/2 hrs or until a toothpick placed close to the center arrives clean. Awesome for ten minutes.
- Having a skewer, poke holes within the loaves. Spoon remaining nectar over loaves. Let are a symbol of ten minutes remove from pans to some wire rack to awesome completely. Wrap tightly and store inside a awesome place. Slice and produce to 70 degrees before serving. Yield: 2 loaves.
Initially printed as Southern Fruitcake in Taste of Home December/The month of january 1999, p8