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Ingredients:
2 cups dried apricots, chopped
1 1/2 cups golden raisins
1/2 cup dates
3 1/2 cups pecans, or any combination, coarsely chopped
3 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 lb unsalted butter, softened
2 cups sugar
6 eggs
1/3 cup brandy or apple juice
1 tsp vanilla
Directions:
- Preheat the oven to 275 degrees.
- Lightly butter a 10 inch, 12 cup pan. Also prepare a smaller pan for the "leftover" batter.
- In a big bowl, combine the chopped fruit, raisins, dates and nuts.
- Sift over the flour, baking powder, and salt. Mix well.
- Using a mixer, blend the softened butter and sugar until fluffy.
- Add eggs and beat well.
- Beat in the whiskey and vanilla.
- Blend with the fruit and nut mixture.
- Scoop into prepared pan, smooth out the top.
- Bake for 2 to 2 1/2 hours.
- Remove the cakes from the pans after 15 min. Cool on a rack.
- Sprinkle with more liqueur.
- Wrap in cheesecloth and then in foil.
- Store for at least 3 weeks.
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