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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A holiday fruitcake made with butter, honey, eggs, and cream. This cake is not as sweet as many traditional varieties yet is loaded with fruits and nuts. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/3 cup real butter (no substitutes) |
3 tablespoons brown sugar |
2 lightly beaten eggs |
3 tablespoons honey |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/8 teaspoon ground allspice |
1/8 teaspoon ground nutmeg |
2 tablespoons half-and-half cream |
1 cup raisins |
1 cup chopped dates |
6 ounces dried apricots, finely chopped |
3 cups pecan halves |
Directions:
1. In mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4 x 3-5/8 x 2- 1/4 -inch loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
2. Bake at 300 for 60-65 minutes or until a wooden pick inserted near 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.
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