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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I wanted a holiday fruitcake made with butter, honey , eggs and cream. When I couldn't find a recipe, I created this one. I like this cake because it's not as sweet as many traditional varieties yet is loaded with fruits and nuts. -Sharon McClatchey, Muskogee, Oklahoma Ingredients:
1/3 cup butter, softened |
3 tablespoons brown sugar |
2 eggs |
3 tablespoons honey |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon ground allspice |
1/8 teaspoon ground nutmeg |
2 tablespoons half-and-half cream |
1 cup raisins |
1 cup chopped dates |
1 package (6 ounces) dried apricots, finely chopped |
3 cups pecan halves |
Directions:
1. In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans.
2. Pack into two greased and floured 8-in. x 4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
3. Bake at 300° for 60-65 minutes or until a toothpick 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. Yield: 2 loaves (16 slices each).
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