Mix cherries, pineapple, raisins, undrained peaches and apricot brandy.
Cover tightly and let stand overnight.
Cream butter, sugar and eggs. Add pecans, flour, vanilla extract, lemon
extract and salt. Reserving juice from fruit mixture, add fruits to the other
mixture. Line the bottoms of 4 bread pans with greased brown paper.
Set a pan of water in the oven.
Bake the bread for 2 to 4 hours at 300 degrees F.
Mix a little honey with the reserved juice mixture. When fruitcakes are
cool, wrap in clean cheesecloth which has been soaked in the juice mixture.
Store in refrigerator.
From the kitchen of Linda Jolly - Maricopa, Arizona.
From the Family Recipes Collection of Linda Jolly and Lisa Stephens.