FRUITCAKE
Source of Recipe
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List of Ingredients
a.. 4 cups chopped pecans
b.. 1-3/4 cups chopped candied pineapple
c.. 1-1/2 cups chopped dried peaches or apricots
d.. 1-1/2 cups golden raisins
e.. 2 cups all-purpose flour, divided
f.. 1 cup butter or margarine, softened
g.. 1 cup packed brown sugar
h.. 5 eggs
i.. 1 cup peach or apricot nectar, divided
j.. 1/2 cup honey
k.. 1/4 cup milk
l.. 1-1/2 teaspoons ground cinnamon
m.. 3/4 teaspoon baking powder
n.. 1/2 teaspoon salt
o.. 1/2 teaspoon ground allspice Recipe
Grease and flour two 9-in. x 5-in. x 3-in. 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 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 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.
Yield: 2 loaves.
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