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- 3/4 cup dried cranberries (Craisins)
- 3/4 cup golden raisins
- 3/4 cup chopped dried apricots
- 1/3 cup plus 2 tablespoons Madeira
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed golden brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon grated orange peel
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts, toasted
- 1/2 cup slivered almonds, toasted
- 1/2 cup pine nuts, toasted
Combine cranberries, raisins and apricots in medium bowl. Add 1/3 cup Madeira. Cover and let stand until Madeira is absorbed, stirring occasionally, overnight.
Preheat oven to 325 degrees F. Butter and flour star cake pan. Using electric mixer, beat butter with both sugars until well mixed. Beat in eggs, vanilla and orange peel. Mix in salt and nutmeg. Gradually mix in flour. Add fruit mixture to batter and mix just to combine. Carefully stir in nuts. Transfer batter to prepared pan, smoothing evenly.
Bake until cake is golden brown and tester into center comes out clean, about 1 hour. Remove from oven and brush cake with remaining 2 tablespoons Madeira. Cool in pan on rack 10 minutes. Turn out onto rack and cool completely. Cake can be made 1 week ahead. Wrap in plastic and store at cool room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
549 calories; 27g total fat; 122mg cholesterol; 152mg sodium; 67g carbohydrates; 4g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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