Fruitcake II

Name: Fruitcake II
Ingredients: 2 cups butter, softened; 2 14 cups firmly packed light brown sugar; 1 cup honey; 10 eggs; 4 cups sifted flour; 2 teaspoons cinnamon; 2 teaspoons baking powder; 1 teaspoon ground allspice; 34 teaspoon salt; 3 lbs dried apricots, quartered; 2 lbs walnut halves; 1 12 lbs pitted dates, halved; 1 lb golden raisin; 1 cup apricot nectar; 12 cup light cream; 2 tablespoons vanilla extract; 2 tablespoons lemon juice; 1 cup brandy; 14 cup orange-flavored liqueur (like Grand Marnier, Cointreau or Curacao)

19 ingredients

12 steps

Ingredients

2 cups butter, softened
2 14 cups firmly packed light brown sugar
1 cup honey
10 eggs
4 cups sifted flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon ground allspice
34 teaspoon salt
3 lbs dried apricots, quartered
2 lbs walnut halves
1 12 lbs pitted dates, halved
1 lb golden raisin
1 cup apricot nectar
12 cup light cream
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 cup brandy
14 cup orange-flavored liqueur (like Grand Marnier, Cointreau or Curacao)

Directions

1

Preheat oven to 250F.
2

Butter and flour 4, 9 1/2 X 5 inch loaf pans.
3

Cream together butter, brown sugar and honey.
4

Add eggs, one at a time, beating well after each addition.
5

In another bowl, mix flour, cinnamon, baking powder, allspice and salt.
6

Stir half of flour mixture into butter mixture.
7

In the remaining flour, dredge apricots, walnuts, dates and raisins.
8

In a small bowl combine nectar, cream, vanilla extract and lemon juice; add to batter and fold in fruit.
9

Divide among 4 buttered and floured 9 1/2 X 5 inch loaf pans and bake for 2 1/2 to 3 hours, or until a tester comes out clean.
10

Combine brandy with liqueur and sprinkle each cake with 1/4 of this mixture.
11

Let cakes stand 1 hour.
12

Remove from pans and chill, tightly wrapped in foil, for atleast 1 week before cutting.