1/2 lb. butter
1 1/8 c. brown sugar
1/2 c. honey
5 eggs
2 c. sifted flour
2 tsp. baking powder
3/8 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1/4 c. light cream
1 tbsp. lemon juice
1/2 c. apricot nectar
1 1/2 lb. dried apricots, sliced
3/4 lb. dates, thinly sliced
1/2 lb. seedless golden raisins
1 lb. pecans (whole or broken)

Cream butter, brown sugar and honey. Add eggs, one at a time, beating well after each egg. Combine flour, baking powder, salt and allspice. Add half to butter-brown sugar mixture. Combine light cream, lemon juice and apricot nectar in small bowl. Add to batter and mix well.

In remaining flour mixture dredge dried apricots, dates, raisins and pecans. Add to batter and stir. Pour into 2 greased and floured 9 1/2 x 5 inch loaf pans. Bake in very slow oven 250 degrees for 3 hours or until done. Cool in pan before removing. Sprinkle cake with 1 cup brandy mixed with 1/4 cup Grand Marnier. Wrap well. Refrigerate.