Southern Fruitcake

Recipe By: Sandra Stanfill, as featured in ZDnet/Yahoo Life Magazine, December 2000


4 cups chopped pecans
1 3/4 cups chopped candied pineapple
1 1/2 cus chopped dried peaches or apricots
1 1/2 cups golden raisins
2 cups all purpose flour, divided
1 cup margarine, softened
1 cup brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1 1/2 tsp cinnamon
1/2 tsp allspice
3/4 tsp baking powder
1/2 tsp salt


Grease and flour two loaf pans (small). Line bottoms with greased and floured wax paper.

Combine pecans, fruit and 1/2 cup of flour; set aside.

In large bowl, cream margarine and sugar; add eggs one at a time, beating well after each addition.

Add 1/2 cup of nectar, honey, and the milk; mix until well combined.

Add remaining dry ingredients and mix well.

Stir in fruit and nut combination. Pour into prepared pans and bake at 325 degrees for 1 1/2 hours or until cake tests done.

Cool for 10 minutes and poke holes in loaves with a skewer. Spoon remaining nectar over loaves and let stand for another 10 minutes. Remove from pans and place on a wire rack to cool.

Wrap tightly and store in a cool place.