Ingredients: |
Ingredients: 2 1/2 6 oz packages dried apricot halves, (21/2 cups) cut into 1/2 inch pieces. 2 cups coarsely chopped pecans plus 2/3 cup pecan halves. 4 T. plus 2 cups flour. 1 1/2 cups sugar. 1 cup butter. 5 large eggs. 1/2 cup brandy. 1 T. vanilla. 2 tsp. Baking powder. 2 tsp. salt. 1 6oz. dried pineapple cut up. 1 12 oz. bottle M. Cherries cut in half save juice. 1/2 cup coconut. 1 6 oz.dried black cherries. 1 cup dates cut up fine. 1/3 cup apricot preserves, melted and strained
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Directions: |
Directions:preheat oven to 325º Greased and floured 9 inch tube pan In a medium bowl toss apricot,pineapple,black cherries,coconut,dates and the 2 cups chopped pecans with the 4 T flour;set aside. In large bowl, with mixer at low speed beat sugar and butter until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, constantly scraping bowl with rubber spatula.
with mixer on low speed add eggs, brandy, cherry juice, vanilla, baking powder, salt and 2 cups flour; beat until well blender. Stir in Apricot mixture.
Spoon batter into prepared pan. Arrange the pecan halves on top of batter in concentric circles. Bake cake 1 hour and 35 minutes or until wooden skewer or toothpick inserted in center comes out clean.
Cool cake in pan on wire10 minutes. With knife, loosen cake from pan; remove cake. Cool completely on wire rack.
When cold brush cake with melted apricot preserves. Or wrap and refrigerate it for up to 1 week, then brush with preserves before serving.
Keep any left over's refrigerated. |