Carrot Fruitcake - 1

A moist and tender dessert that will appeal to those who do not the typical firm and dense fruitcakes. Dried apples, prunes or pears are other delicious ingredients to use in this treat.

Position rack in center of oven and preheat to 325F. Generously butter 1 2-cup bundt pan. Dust pan with flour.

Combine chopped fruits and bourbon in medium bowl and let stand 2 hours, stirring occasionally. (Or to microwave: Place fruits and bourbon in 4-cup microwave-safe bowl. Cook uncovered on High until fruit is plumped, about 20 seconds. Stir well.

Steel Knife: Place flour, baking powder, cinnamon, salt, nutmeg and allspice in work bowl. Process to "sift," about 5 seconds. Add pecans and chop nuts coarsely using on/off turns. Transfer to sheet of waxed paper.

Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is thick and light, about 1 minute. Add butter and vanilla.

Process until mixture is fluffy, scraping down sides of work bowl as necessary, about 1 minute. Transfer egg mixture to large bowl.

Shredding Disk: Stand carrot pieces in feed tube. Shred using firm pressure. Mix carrots into dried fruit mixture. Add 1/4 Cup dry ingredients and toss to coat, separating fruit pieces. Stir fruit mixture gently into egg mixture. Fold in remaining dry ingredients.

Transfer batter to prepared bundt pan.

Bake until tester inserted near center of cake comes out clean, about 50 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap and store at room temperature.) Place cake on platter. Sift powdered sugar over and serve.