I am looking for a fruitcake recipe called Fruitcake haters fruitcake.
It was published in a Detroit newspaper food section about 30 yrs ago. It was the best and used dried apricots. very moist and buttery.
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It was published in a Detroit newspaper food section about 30 yrs ago. It was the best and used dried apricots. very moist and buttery.
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- Cream together one pound (2 cups) butter, one pound (2 1/4 cups) brown sugar and one cup honey. Add 10 eggs, one at a time, beating well after each.
- Sift together four cups of sifted flour, two teaspoons baking powder, 3/4 teaspoon salt, one teaspoon allspice, and two teaspoons cinnamon. Fold half this mixture into batter.
- Combine in a small bowl 1/2 cup light cream, two tablespoons lemon juice and one cup apricot nectar. Stir into batter, mixing well.
- Dredge the following in the remaining flour mixture: Three pounds dried apricots, sliced; 1 1/2 pounds dates, thinly sliced; one pound seedless golden raisins; two pounds pecans (either broken or whole). Add to the batter and stir to blend.
- Pour batter into four greased and floured 9 1/2 x 5 inch loaf pans, and bake in a very slow oven (250 degrees F.) for three hours or until done. Cool in pan before removing. Sprinkle the cakes with one cup of brandy mixed with 1/4 cup Grand Marnier and wrap well. Refridgerate until Christmas.