Mixed Fruit And Nut Cake Recipe

• 10 ounce. figlets (sm. dry figs)
• 12 ounce. pitted prunes
• 10 ounce. pitted dates
• 10 ounce. museat raisins
• 1/2 c. cognac
• 1 1/2 pound salted mixed nuts
• 6 ounce. whole pecans
• 1 1/2 c. flour
• 1 c. sugar
• 1 teaspoon baking pwdr
• 6 Large eggs, beaten

1. In large bowl combine fruits and cognac.
2. Let stand 15-20 min.
3. Line two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with foil press out wrinkles, let 1 inch foil overlap edges.
4. Reserve 1 1/2 c. of mixed nuts and set aside.
5. Add in remaining nuts to the fruit mix.
6. Add in flour, sugar and baking pwdr to the fruit and nut mix and stir.
7. Pour Large eggs over mix; mix well.
8. Divide batter into 2 equal parts and pack in the foil-lined pans firmly.
9. Sprinkle with extra nuts, press in firmly.
10. Bake at 300 degrees for 1 1/2 hrs.
11. Cold for 30 min.
12. Lift out of pans.
13. Carefully peel off foil.
14. Cold cakes on rack before wrapping tightly in foil.
15. Cakes keep for a month.

figlets, prunes, dates, raisins, cognac, nuts, pecans, flour, sugar, baking pwdr, eggs

Taken from cookeatshare.com/recipes/mixed-fruit-and-nut-cake-19679 (may not work)