Heirloom Fruitcake

Name: Heirloom Fruitcake
Ingredients: 1/3 cup butter, softened; 3 tablespoons brown sugar; 2 large eggs; 3 tablespoons honey; 1/2 cup 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

14 ingredients

3 steps

Ingredients

1/3 cup butter, softened
3 tablespoons brown sugar
2 large eggs
3 tablespoons honey
1/2 cup 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 8x4-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 in 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.