For the fruit part:
1 1/2 cups diced apricots, 1/2 inch chunks
1 1/2 cups dried cranberries
1 1/2 cups golden raisins
1 c. diced pineapple, 1/2 inch chunks
1/4 c. Gran Marnier
For the cake part:
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. coarsely chopped pecans
1 c. coarsely chopped blanched almonds
2 sticks unsalted butter, softened
1/2 c. light brown sugar
1 c. confectioner's sugar
6 eggs, separated
Zest of 1 lemon, grated
Zest of 2 oranges or tangerines, grated
2 tsp. vanilla
1/2 tsp. almond extract
Preheat oven to 250ºF.
1. Butter two 9 x 5" inch loaf pans and line with parchment paper. Butter the paper and set aside.
2. In a medium bowl, combine the apricots, cranberries, golden raisins, pineapple, and Gran Marnier; stir well and set aside. In another mixing bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg, and ginger. Add the chopped nuts and toss a few times.
3. In a large mixing bowl, cream together the brown sugar, confectioner's sugar, and butter until fluffy and smooth. Blend in the egg yolks, one at a time, allowing each to incorporate before adding the next. Stir in the vanilla, almond extract, lemon zest, and orange zest.
4. To the butter mixture, alternately fold in the flour mixture and the fruit mixture; stir until well blended. Beat the egg whites until soft peaks begin to form. A third at a time, fold the beaten egg whites into the batter.
5. Pour half of the batter into each of the prepared pans, filling them no more than 1 inch from the top. Smooth out tops and bake about 2 hours. A knife inserted should come out clean. Cool pans for 30 minutes, turn out, and brush tops and sides with a little Gran Marnier.