Recipe By: Sandra Stanfill
- 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.