Ingredients
- 12 oz. dried apricots, chopped
- 1 C. pitted dates, chopped
- 1 C. walnuts, chopped
- 1/4 C. golden raisins
- Grated zest of 1 orange
- 1 C. flour
- 1 1/2 tsp. allspice
- 1 tsp. ginger
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 C. butter, softened
- 1/2 C. light-brown sugar, packed
- 3 large or 4 medium eggs
- 1/4 C. frozen orange-juice concentrate, thawed
- Orange juice
Preparation
Step 1
1. Preheat oven to 300°F. Grease and flour a round 9" spring form pan.
2. In medium bowl, combine apricots, dates, walnuts, raisins and orange zest. Toss with 1/2 C. of the flour until well coated; set aside.
3. In small bowl, combine remaining flour, spices, salt and soda; set aside. In large bowl of electric mixer, cream butter and sugar at medium speed until very light and fluffy. Beat in eggs one at a time, then beat in orange-juice concentrate. At low speed, stir in reserved flour mixture until well blended then stir in fruit-nut mixture.
4. Spoon into prepared pan. Bake 65-70 minutes or until pick inserted in center comes out clean. Cool completely on rack; remove sides and then bottom of pan. Wrap cake first in cheesecloth soaked with orange juice, then in foil. Store in cool place until ready to serve.