Prep 20 mins
Cook 3 hrs
I know....you hate fruitcake. So do I. In 40 years I never tasted a fruitcake that I didn't spit out. Homemade, store bought....GROSS! A friend of mine from an online community shared this recipe with me and swore it wasn't the fruitcake I was used to. I decided to give it a try and it was so delicious that we only gave away 1 of the 4 loaves and kept the rest for ourselves! I make it way ahead of time and keep brushing it with brandy for a few months and rewrapping it and storing it in the fridge. Please try it.....it is delicious.
- 2 cups butter (1 pound)
- 2 1⁄4 cups brown sugar (1 pound)
- 1 cup honey
- 10 eggs
- 4 cups flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1⁄2 cup light cream
- 2 tablespoons lemon juice
- 1 cup apricot nectar
- 3 lbs dried apricots, sliced
- 1 1⁄2 lbs dried cherries
- 1 lb seedless golden raisin
- 2 lbs pecans
- 1 cup brandy
- 1⁄2 cup Grand Marnier
- Cream together butter, brown sugar and honey.
- Add eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder, salt, allspice and cinnamon. Fold HALF of this mixture into the batter.
- Combine cream, lemon juice, apricot nectar and stir into the batter and mix well.
- Dredge apricots, cherries, raisins and pecans in the remaining flour and add to the batter and stir to blend.
- Pour batter into 4 greased and floured 9x5 loaf pans and bake in a very slow oven (250 degrees) for 3 hours or until done. Time can vary greatly based on ovens. Cool in pan before removing.
- Sprinkle cakes with brandy and Grand Marnier. I use apricot or cherry brandy.
- Wrap well and refrigerate until Christmas.
- I unwrap them and brush apricot brandy over them about once every couple of weeks until ready to eat.