Name: Holiday Fruit-Filled Pound Cake
Cook time: 45 min
Total time: 5 1/2 hr
Yield: Makes 12 servings
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

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Holiday Fruit-Filled Pound CakePhoto by Romulo Yanes

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.

Cooks' notes:

· Cake improves in flavor if made 1 day ahead. · Cake keeps, wrapped in parchment paper, then foil, and put in a sealed bag, at room temperature 5 days or frozen 2 weeks (bring to room temperature before serving).

Recipe notes

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