I am looking for a fruitcake recipe called Fruitcake haters fruitcake.

Nona M’s Fruitcake is so good , you can change the fruit and nuts to your own liking.

I am going to bake this fruitcake for the first time. Question: If I bake them all in smaller (5”x3”) pans, should I expect baking time to be the same as regular loaf pans - three hours at 250 degrees? Thank you!

I just posted Nona M's Fruitcake Recipe....fruitcake lovers and haters!

Thank you, Linda!

Yes, that's 250 degrees F for the fruitcake.

Lucy Memory DeVine, a Detroit caterer whose recipes have been published in Gourmet Magazine gave this recipe to the Detroit Free Press many years ago as a "Fruitcake Haters Fruitcake". The cakes should cure for at least a week, but she made them 3 or 4 months ahead of the holidays.
- 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.

Linda, please do post a link or paste the recipe into this thread - thanks!

I have this recipe that was published in the Detroit Free Press. If Nyone is interested I can enter it.

Please, could you post the recipe on food52? Thanks.

I would love it if you could email that rcipe to me too!

There are plenty to be found via Google; here's a nice one which uses apricot nectar and doesn't specify what kind of dried fruit to use, so you could use as much dried apricot as you like: http://milesinbetween.com/2011/11/07/fruitcake-haters-fruitcake/