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Ingredients
- 1/2 c. minced dry apricots (about 3 1/2 ounces)
- 1/2 c. minced pitted prunes (about 3 3/4 ounces)
- 1/4 c. minced pecans (about 1 oz)
- 1/2 c. Cognac or possibly other brandy
- 3 c. sifted all purpose flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1 c. unsalted butter room temperature (2 sticks)
- 2 c. sugar
- 3 lrg Large eggs
- 2 tsp vanilla extract
- 1 c. buttermilk Powdered sugar
Directions
- Combine apricots, prunes and pecans in small bowl. Pour Cognac over.
- Cover mix and let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking pwdr and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 c. sugar in large bowl till fluffy. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla extract.
- Stir dry ingredients into butter mix alternately with buttermilk, beginning and ending with dry ingredients. Fold in fruit with soaking liquid.
- Transfer batter to prepared pan. Bake till cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 min.
- Cold cake in pan 15 min. Turn cake out onto rack and cold completely.
- (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar.
- Serves 10 to 12.
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