Description
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.
Ingredients
- Butter
- Light Brown Sugar
- Honey
- Eggs
- Flour
- Cinnamon
- Baking Powder
- Ground Allspice
- Salt
- Dried Apricots
- Walnut Halves
- Pitted Dates
- Golden Raisin
- Apricot Nectar
- Light Cream
- Vanilla Extract
- Lemon Juice
- Brandy
- Orange-flavored Liqueur
Instructions
- Preheat oven to 250f
- Butter and flour 4, 9 x 5 inch loaf pans
- Cream together butter, brown sugar and honey
- Add eggs, one at a time, beating well after each addition
- In another bowl, mix flour, cinnamon, baking powder, allspice and salt
- Stir half of flour mixture into butter mixture
- In the remaining flour, dredge apricots, walnuts, dates and raisins
- In a small bowl combine nectar, cream, vanilla extract and lemon juice
- Add to batter and fold in fruit
- Divide among 4 buttered and floured 9 x 5 inch loaf pans and bake for 2 to 3 hours, or until a tester comes out clean
- Combine brandy with liqueur and sprinkle each cake with of this mixture
- Let cakes stand 1 hour
- Remove from pans and chill, tightly wrapped in foil, for atleast 1 week before cutting