YIELD: 2 loaves

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

• Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside. Combine the pecans, pineapple, peaches, raisins and 1/2 cup 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 cup peach 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 degrees for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
• With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves.
• Let stand 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.