SOUTHERN FRUITCAKE

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

Grease and flour two 9-in. x 5-in. x 3-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside. Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well. Pour into prepared pans. Bake at 325 degrees for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves.