Carrot Fruit Cake

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  1. Preheat oven to 325°F f.
  2. Generously butter a 2-cup bundt pan.
  3. Dust pan with flour.
  4. Combine ½ cup chopped dried apricots, ½ cup chopped dried peaches, ½ cup chopped figs and bourbon in medium bowl.
  5. Let stand 2 hours, stirring occasionally.
  6. Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl.
  7. Sift thoroughly.
  8. Add pecans and chopped nuts and transfer to sheet of waxed paper.
  9. Place eggs, then 1½ cups sugar into work bowl.
  10. Process until mixture is thick and light, about 1 minute.
  11. Add butter and vanilla.
  12. Process until mixture is fluffy, scraping down sides of bowl as necessary, about 1 minute.
  13. Transfer egg mixture to large bowl.
  14. Shred carrots in and mix carrots into dried fruit mixture.
  15. Add ¼ cup dry ingredients and toss to coat,.
  16. Separating fruit pieces.
  17. Stir fruit mixture gently into egg mixture.
  18. Fold in remaining dry ingredients.
  19. Transfer batter.
  20. Bake until tester inserted near center of cake comes out clean, about one hour.