- 1/3 cup butter (no substitutes), softened
- 3 tablespoons brown sugar
- 2 eggs, lightly beaten
- 3 tablespoons honey
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 2 tablespoons half-and-half cream
- 1 cup raisins
- 1 cup chopped dates
- 6 ounces dried apricots, finely chopped
- 3 cups pecan halves
- 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.