Southern Fruitcake

Course : Fruitcake
Serves: 2 loaves
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4 cups pecans -- chopped
1 3/4 cups chopped candied pineapple
1 1/2 cups chopped dried apricots
1 1/2 cups golden raisins
2 cups all-purpose flour -- divided
1 cup butter -- softened
1 cup packed brown sugar
5 large eggs
1 cup 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

Preparation / Directions:

Grease and flour two 9x5x3 inch loaf pans. Line the bottoms with wax paper; grease and flour the paper. Set aside. Combine the pecans, pineapple, apricots, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream the butter and sugar; add the eggs, one at at time, beating well after each addition. Add 1/2 cup apricot 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 for 1 1/2 hours or until a toothpick inserted near center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loves. Spoon remaining nectar over loaves. Let stand for 10 minutes. Remove from pans to wire wrack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.


Nutritional Information:

4245 Calories (kcal); 253g Total Fat; (50% calories from fat); 54g Protein; 493g Carbohydrate; 720mg Cholesterol; 1886mg Sodium

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