Southern Fruit Cake

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° 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.