Fruitcake II

• 2 cups butter, softened
• 2 14 cups firmly packed light brown sugar
• 1 cup honey
• 10 eggs
• 4 cups sifted flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon ground allspice
• 34 teaspoon salt
• 3 lbs dried apricots, quartered
• 2 lbs walnut halves
• 1 12 lbs pitted dates, halved
• 1 lb golden raisin
• 1 cup apricot nectar
• 12 cup light cream
• 2 tablespoons vanilla extract
• 2 tablespoons lemon juice
• 1 cup brandy
• 14 cup orange-flavored liqueur (like Grand Marnier, Cointreau or Curacao)

1. Preheat oven to 250F.
2. Butter and flour 4, 9 1/2 X 5 inch loaf pans.
3. Cream together butter, brown sugar and honey.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mix flour, cinnamon, baking powder, allspice and salt.
6. Stir half of flour mixture into butter mixture.
7. In the remaining flour, dredge apricots, walnuts, dates and raisins.
8. In a small bowl combine nectar, cream, vanilla extract and lemon juice; add to batter and fold in fruit.
9. Divide among 4 buttered and floured 9 1/2 X 5 inch loaf pans and bake for 2 1/2 to 3 hours, or until a tester comes out clean.
10. Combine brandy with liqueur and sprinkle each cake with 1/4 of this mixture.
11. Let cakes stand 1 hour.
12. Remove from pans and chill, tightly wrapped in foil, for atleast 1 week before cutting.

butter, brown sugar, honey, eggs, flour, cinnamon, baking powder, ground allspice, salt, walnut halves, dates, golden raisin, apricot nectar, light cream, vanilla, lemon juice, brandy, orangeflavored liqueur

Taken from www.food.com/recipe/fruitcake-ii-77148 (may not work)