This recipe appeared in a Better Homes and Gardens magazine, around the year 2000. This recipe was reviewed in Episode 5.

1/2 c. apricot nectar
2 c. chopped dried pears and apricots
1/2 c. golden raisins
1/2 c. butter, softened
1 c. sugar
2 eggs
1/4 c. apricot brandy
1/4 c. apricot nectar
1 tsp. vanilla
1-1/2 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. coarsely chopped macadamia nuts
1/2 c. apricot brandy
1/3 c. apricot nectar

Grease and flour six 1 c. “mini loaf” pans or 1 9x5x3″ loaf pan. Set aside. In saucepan, bring 1/2 c. apricot nectar just to boiling; remove from heat. Stir in pears and apricots and raisins. Cover and let stand 10 min. 

In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugar; beat until mixture is combined. Add eggs, one at a time, beating on medium speed until combined. 

In small bowl combine 1/4 c. apricot brandy, 1/4 c. apricot nectar and vanilla, set aside. In medium bowl combine flour, baking soda and salt. Add flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just ’til combined. Fold soaked fruit and chopped nuts into batter. Spread into pan(s). 

Bake at 350 degrees 40-45 minutes for small pans or 70 minutes for large, or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans on wire rack 10 minutes. Remove from pan(s) and cool completely on wire rack.

Poke holes in cake(s) using wooden pick. Soak double thickness of 100% cotton cheesecloth with remaining 1/2 c. apricot brandy. Wrap cakes in soaked cheesecloth. Drizzle any remaining brandy over cake(s). Wrap cake(s) tightly with foil or seal in plastic storage bags. 

Refrigerate for up to 5 days. Drizzle with remaining apricot nectar after 24 hours. Can also be frozen up to 3 months. To thaw, let stand in fridge overnight.