Preparation:
Grease and flour two 9x5x3 inch loaf pans. Line the bottoms with wax paper; grease and flour the paper. Set aside. Combine the pecans, pineapple, apricots, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream the butter and sugar; add the eggs, one at at time, beating well after each addition. Add 1/2 cup apricot nectar, honey and milk; beat well(mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well. Pour into prepared pans. Bake at 325 for 1 1/2 hours or until a toothpick inserted near center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loves. Spoon remaining nectar over loaves. Let stand for 10 minutes. Remove from pans to wire wrack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. |
