Southern Fruitcake

Ingredients

• 4 cups pecans chopped
• 1.8 cups candied pineapple chopped
• 1.5 cups peaches dried chopped
• 1.5 cups golden raisins 
• 2 cups flour all-purpose divided
• 1 cup butter softened
• 1 cup brown sugar packed
• 5  eggs 
• 1 cup all-natural apricot nectar divided
• 0.5 cup honey 
• 0.3 cup milk 
• 1.5 teaspoons ground cinnamon 
• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon salt 
• 0.5 teaspoon ground allspice 

Equipment

• bowl
• oven
• wire rack
• loaf pan
• toothpicks
• skewers

Directions

1. Grease and flour two 9x5-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.
4. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled).
5. Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well.
6. Add pecan mixture; stir well.
7. Pour into prepared pans.
8. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
9. With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves.
10. 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.