1 cup dried apricots, chopped
1 cup candied pineapple, chopped
1/2 cup candied orange peel, diced (recipe follows)
1/2 cup dried cherries
1/2 cup golden raisins
1/2 cup pecan halves
2 cups all purpose flour
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 cup sugar
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
3 tablespoons unsalted butter, room temperature
2 cups icing sugar, sifted
4 tablespoons brandy
Candied Orange Peel
1 cup sugar
To Assemble:Preheat oven to 300 F and grease an 8-inch square pan and line with two layers of parchment paper. Wrap the outside of the pan with tin foil (this insulates the cake through its slow cooking process).
In a large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Stir in zests. Add flour alternately with brandy in three additions until evenly incorporated. Stir in fruits and spread into prepared pan. Bake in centre of oven for 1 3/4 to 2 hours, until a tester is inserted in the centre of the cake comes out clean. Allow to cool completely.
Candied Orange Peel:To prepare oranges for blanching, slice off top and tail of the orange and score the orange lengthwise in 5 places. Pull the scored peel off the orange, as if peeling the fruit to eat. Julienne the peel in 1/4-inch slices and dice. Blanch the peel in a pot of boiling water for 2 minutes and drain (this draws away the bitterness). Return peel to pot with sugar and 1 cup of water and bring up to a
Yield: approximately 3/4 cup.