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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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I've never found anyone who didn't like this lovely fruitcake, remarks Ruth Marie Lyons of Boulder, Colorado. 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 king arthur unbleached 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 |
Directions:
1. Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
2. Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.
3. In a large 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.
4. Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
5. 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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