Here's a hint about this recipe: Don't call it fruitcake when you serve it. People who aren't normally fans will be delighted with these chocolate-coated cake squares. The moist cake is packed with apricots, dates, raisins and more. -Jackie Jegla, Sanford, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Grease and flour two 13x9-in. baking pans. Line the bottoms with waxed paper; set aside. Combine the apricots, pecans, dates, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the apricot nectar, honey, cream and lemon juice; beat well (mixture will appear curdled)., Combine the baking powder, cinnamon, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add apricot mixture and stir well (batter will be very thick)., Pour into prepared pans. Bake at 275° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside one cake for
Nutrition Facts :
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