FRUIT:

2 cups orange flavored dried cranberries (Craisins)
2 cups dried fruit blend or dried apricots, chopped
1/2 cup water, cranberry juice, or brandy
1 3/4 cups candied red cherries

Combine dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for one or two minutes, stir and set aside to cool.

CAKE:

1 cup (2 sticks) unsalted butter
2 cups sugar
2 tsp. baking powder
1 tsp. salt
1/4 tsp. orange oil
4 large eggs
3 3/4 cups unbleached all-purpose flour
1 cup orange juice
2 cups diced pecans or walnuts, optional

Preheat oven to 325°F. Lightly grease the pans of your choice: two 8x4-inch loaf pans or one 12 cup Bundt pan or two 6 cup Bundt pans.

In a large bowl, beat together butter, sugar, baking powder, salt and flavorings. Beat in eggs, one at a time. Stir in flour alternately with orange juice. Add undrained fruit, candied cherries, and nuts.

Spoon batter into lightly greased baking pans; filling them three quarters full.

Bake at 325°F for 50 to 80 minutes; smaller pans will bake for the short a length of time. When done, the cakes will be a light golden brown all over and a cake tester inserted into the center will come out clean.

Remove the cake from the oven. Brush with brandy or the liquor of your choice while still warm.

When completely cooled, wrap well and let rest at least 24 hours (offer up to a month, brushing with liquor off flavored syrup weekly), before serving.

Drizzle tops with vanilla confectioners' icing, if desired.

Submitted by: Amada Guerrero