Ingredients

3/4 cup Cognac or other brandy

2/3 cup golden raisins

2/3 cup currants

2/3 cup dried apricots, finely chopped

2/3 cup dried cranberries

3/4 cup whole blanched almonds plus 1/3 cup for top of cake (6 ouncecs total)

1 cup sugar, divided

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

2 1/2 sticks unsalted butter, softened

4 large eggs

1 teaspoon pure vanilla extract

1 tablespoon grated orange zest

3 tablespoons sweet orange marmalade or apricot preserves

1 tablespoon orange-flavored liqueur

• Equipment: a 9-inch springform pan

Description

Unlike Traditional Fruitcakes, Which Are Usually Soaked In Liquor And Can Be Prepared Weeks In Advance, This Version Is Best Eaten Within Five Days Of Baking.

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