INGREDIENTS
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1/3 cup butter (no substitutes), softened
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3 tablespoons brown sugar
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2 eggs, lightly beaten
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3 tablespoons honey
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/8 teaspoon ground allspice
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1/8 teaspoon ground nutmeg
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2 tablespoons half-and-half cream
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1 cup raisins
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1 cup chopped dates
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6 ounces dried apricots, finely chopped
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3 cups pecan halves
DIRECTIONS
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In a mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4-in. x 3-5/8-in. x 2-1/4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. Bake at 300 degrees F for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.
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