4 c. chopped pecans
1 3/4 c. chopped candied pineapple
1 1/2 c. chopped dried peaches or apricots
1 1/2 c. golden raisins
2 c. all purpose flour, divided
1 c. butter, softened
1 c. packed brown sugar
5 eggs
1 c. peach or apricot nectar, divided
1/2 c. honey
1/4 c. milk
1 1/2 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground allspice

Grease and flour two 9 x 5 x 3 loaf pans. Line the bottoms with waxed paper. Set aside. Combine the pecans, pineapple, peaches, raisins and 1/2 c. flour; set aside. In a mixing bowl, cream butter and sugar, add the eggs one at a time, beating well after each addition. Add 1/2 c. peach nectar, honey and milk; beat well (mixture will appear curried). Combine cinnamon, baking powder, salt, allspice and remaining flour; Add to the creamed mixture and mix well. Pour into prepared pans and bake at 325°F for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.