Ingredients
- 1/2 cup chopped dried apricots (about 3 1/2 ounces)
- 1/2 cup chopped pitted prunes (about 3 3/4 ounces)
- 1/4 cup chopped pecans (about 1 ounce)
- 1/2 cup Cognac or other brandy
- 3 cups sifted all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Powdered sugar
Directions
- 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 350°F. 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.
