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Ingredients

• 2 c. Broken walnuts (8 ounces, 230 g)
• 1 c. Hazelnuts or possibly filberts (5 ounces, 140 g), toasted, skinned, halved or possibly coarsely minced
• 1 c. Brazil nuts (6 ounces, 170 g), coarsely minced, or possibly halved pecans
• 1 c. Seedless raisins (6 ounces, 170 g)
• 1 1/2 c. Firmly packed golden brown raisins (7 ounces, 210 g)
• 2 c. Firmly packed dry apricot halves (12 ounces, 340 g), cut into quarters
• 3/4 c. Dark rum or possibly Calvados, plus 1/2 c. unsweetened apple cider, or possibly use all spirits
• 1 1/2 c. Unsifted whole-wheat pastry flour (6 3/4 ounces, 185 g), available in health food stores
• 2 c. Unsifted all-purpose flour (10 ounces, 280 g)
• 1 1/2 tsp Baking pwdr
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Each of grnd cinnamon and nutmeg
• 1 1/2 c. Lightly slated butter (3 sticks, 340 g), at room temperature, or possibly use 1/2 c. margarine plus 1 c. butter
• 1 1/2 c. Firmly packed light brown sugar (10 1/2 ounces, 300 g)
• 5 lrg Large eggs
• 2 tsp Vanilla extract
• 1 c. Unpeeled grated apple, cooking type such as Granny Smith (6 ounces, 170 g)
• 1 c. Applesauce
•     Halved walnuts, almonds or possibly pecans
•     Cut-up dry apricots
• 1 c. Apricot preserves, best quality
• 1/2 c. Apricot preserves, best quality
• 1 1/2 tsp Unflavored gelatin
• 2 Tbsp. Kirsch, or possibly other fruit-flavored liqueur or possibly fruit juice
• 1 1/3 c. Sifted confectioners' sugar (4 3/4 ounces, 135 g)
• 1 Tbsp. Cream, or possibly more as needed to thin the glaze (up to 2)
• 1 Tbsp. Unsalted butter, melted
• 1/2 tsp Lemon or possibly orange extract, or possibly 1 tsp. vanilla extract

Description

1. A Day Or Possibly Two Before Baking The Cake, Combine All The Dry Fruits And Nuts In A Large Bowl And Toss Well With The Rum Or Possibly Calvados And Cider. Cover With Plastic…

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