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Apricot & Apple Cider Holiday Fruit Cake

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(Fruit) 4 cup Very hot apple cider (or orange juice if you want Non-alcoholic Cake) 3 cup Dried apricots - large dice 2 cup Dried dates - large dice 2 cup Yellow raisins 1 cup Dried sour cherries 1 1/2 cup Whole maraschino cherries - Drained and dried 1 cup Candied orange peel 1 cup Grated tart apple 3 4 cups whole pecans - Lightly toasted Place everything (except Nuts) in a large bowl. Cover With hot apple cider And let sit, covered, Overnight The next day: (Cake) 2 1/4 cup White sugar 1 cup Unsalted butter 2 tsp Vanilla extract 1/2 tsp Almond extract 4 Eggs 3 cup Unbleached all purpose Flour 1 Tbsp Baking powder 1/2 tsp Salt 2 tsp Cinnamon 1 tsp Cloves 3/4 tsp Allspice 3/4 tsp Ginger 1/4 tsp Nutmeg (Soaking syrup) 2 cup Apple cider 1/4 cup Sugar Not your traditional fruit cake. A butter based batter, a touch of spice. Dense with sundried sour cherries, golden apricots, yellow raisins, whole toasted pecans, dates and maraschino cherries (just because I like them). No brandy, no rum. I soak the fruit in a good bottle of apple cider overnight. Delicious. Start a new cake tradition! Preheat oven to 325 F. Line three 9 by 5 inch loaf pans or 3 9-inch round pans (or whatever you like). (Make sure you line the pans). For the cake, cream the butter and sugar. Stir in extracts and eggs. Fold in dry ingredients and blend on slow speed, then add nuts. Spoon batter into pan (about 2/3 high). Top with extra pecans and cherries if you like. Bake until done (cakes springs back when lightly touched) about 1 hour and 15 minutes. Cool well. (Soaking syrup) Boil cider and sugar until reduced by half. Drizzle this syrup over some fresh, clean cheesecloth. Wrap cakes in this and then cover with clean tea towels. This cake is fine a day later. From: Deirdre Dee Cox
Yield: 4 servings

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