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Fruitcake II

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“I don't like dark fruitcake. This is a lovely, light one with exceptional flavour. The honey, brown sugar, nectar and alcohol will make this your favourite fruitcake recipe. This is the fastest fruitcake recipe I've ever followed, too.”
READY IN:
3hrs 15mins
YIELD:
4 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250F.
  2. Butter and flour 4, 9 ½ 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 ½ X 5 inch loaf pans and bake for 2 ½ to 3 hours, or until a tester comes out clean.
  10. Combine brandy with liqueur and sprinkle each cake with ¼ 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.

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