Chop sorta coarse-fine and soak overnight (or more) in at least 1 1/2 c. Bourbon or Drambuie: 1/4 pound pitted dates 1/4 pound prunes 1/2 pound dried pineapple 1/2 pound dried cherries 1/4 pound dried apricots The key is to have the liquor totally absorbed by the fruit and the fruit to be totally schnockered. You may need to add more liquid.
Dry team: you will sprinkle this over the fruit/bourbon and toss together on baking day while you butter-and-flour pan and line the bottom with parchment paper. Heat oven to 275. 1 big TBS orange zest, grated A smidge of lemon zest 1 c AP flour 1 tsp baking powder 1/4 tsp salt 1 teaspoon mixed pumpkin pie spice Pinch of cardamom
3 eggs 1/2 c sugar A big squeeze of honey 1/2 tsp almond extract 1 tsp vanilla extract Coarsely chop 1 cup pistachios 2 c pecans 1 c walnuts Beat the heck out of the eggs. Add sugar, honey and extracts and beat some more. Mix with the fruit and flour mix, then gently stir in the nuts. Don’t overmix at this point.
Put into whatever pans or pan you want and bake at least 1.5 hrs. The top should be dry, but not brown. I line my pans with parchment all around. May take longer to bake depending on how much liquid your fruit soaked up. Cake will look dry on top and just start to pull away from the sides of the pan when done. Cool in pan 10 minutes. Turn out, pull off parchment, and cool completely on rack. Brush top and sides with warmed light corn syrup, if you want shine.