| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped dried apricots; (about 3 1/2 ounces) |
| 1/2 |
c |
Chopped pitted prunes; (about 3 3/4 ounces) |
| 1/4 |
c |
Chopped pecans; (about 1 ounce) |
| 1/2 |
c |
Cognac or other brandy |
| 3 |
c |
Sifted all purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 2 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Buttermilk |
|
|
Powdered sugar |
INSTRUCTIONS
Combine apricots, prunes and pecans in small bowl. Pour Cognac over.
Cover mixture 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 powder and baking soda in medium bowl. Using electric mixer,
beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add
eggs 1 at a time, beating well after each addition. Mix in vanilla
extract. Stir dry ingredients into butter mixture alternately with
buttermilk, beginning and ending with dry ingredients. Mix in fruit
with soaking liquid.
Transfer batter to prepared pan. Bake until cake is brown and crusty
and tester inserted into center comes out clean, about 1 hour 15
minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and
cool completely. (Can be prepared 1 day ahead. Wrap tightly and store
at room temperature.) Sprinkle with powdered sugar.
Serves 10 to 12.
Bon Appetit December 1992
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