I HATE FRUITCAKE FRUITCAKE

4 sticks (2 c.) butter
2 1/4 c. firmly packed light brown sugar
1 c. honey
10 eggs
4 c. sifted flour
2 tsp. cinnamon
2 tsp. double-acting baking powder
1 tsp. ground allspice
3/4 tsp. salt
3 lb. dried apricots, sliced
2 lb. pecan halves
1 1/2 lb. pitted dates, sliced
1 c. apricot nectar
1/2 c. light cream
2 Tbsp. lemon juice
1 c. brandy
1/4 c. orange-flavored liqueur

In large bowl cream together butter, softened, light brown sugar and honey. Add eggs, one at a time, beating well after each addition. In another large bowl, sift together flour, cinnamon, baking powder, ground allspice and salt and stir the flour mixture into the sugar mixture. In the remaining flour mixture dredge dried apricots (sliced), pecan halves and pitted dates. In a small bowl combine apricot nectar, light cream and lemon juice, add the mixture to the batter and fold in the dried apricot mixture. Divide the dough among 4
buttered and floured 9 1/2 x 5-inch loaf pans and bake the fruitcakes in a preheated very slow oven (250 degrees) for 2 hours and 30 minutes to 3 hours, or until a cake tester inserted in the center comes out clean. Transfer the cakes to racks and let them cool in the pans. In a bowl combine brandy and orange-flavored liqueur, sprinkle each cake with one fourth of the mixture and let the cakes stand for 1 hour. Remove the cakes from the pans and chill them, tightly wrapped in foil, for at least 1 week. Makes 4 fruitcakes.