Ingredients
1/3 cup butter, softened3 tablespoons brown sugar2 large eggs3 tablespoons honey1/2 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon ground allspice1/8 teaspoon ground nutmeg2 tablespoons half-and-half cream1 cup raisins1 cup chopped dates1 package (6 ounces) dried apricots, finely chopped3 cups pecan halves
Preparation
In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans.
Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
Bake at 300° for 60-65 minutes or until a toothpick inserted in 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.
