Heirloom Fruit Cake Recipe
Ingredients
1/3 cup butter (no substitutes), softened
3 tablespoons brown sugar
2 eggs, lightly beaten
3 tablespoons honey
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
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
In a mixing bowl, cream the butter, sugar, eggs and honey.
Combine dry ingredients; add to creamed mixture alternately with cream.
Beat in the raisins, dates, apricots and pecans.
Pack into two greased and floured 7-3/4-in.x 3-5/8-in.x 2-1/4-in.loaf pans.
Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
Bake at 300° for 60-65 minutes or until a wooden pick inserted near 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.
Combine dry ingredients; add to creamed mixture alternately with cream.
Beat in the raisins, dates, apricots and pecans.
Pack into two greased and floured 7-3/4-in.x 3-5/8-in.x 2-1/4-in.loaf pans.
Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
Bake at 300° for 60-65 minutes or until a wooden pick inserted near 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.
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