• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D
MineralsNatrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Apricots dried - chopped

  2. 1/2 cup 73g / 2.6oz Peaches dried - chopped

  3. 1/2 cup 73g / 2.6oz Calimyrna dried figs - chopped

  4. 3 tablespoons 45ml Bourbon

  5. 1 3/4 cups 109g / 3.8oz All-purpose flour - sifted

  6. 2 teaspoons 10ml Baking powder

  7. 2 teaspoons 10ml Ground cinnamon

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Ground nutmeg

  10. 1/4 teaspoon 1 1/3ml Ground allspice

  11. 3/4 cup 177ml Pecans - toasted

  12. 3 cups 594g / 20oz Eggs (large)

  13. 1 1/2 cups 297g / 10oz Sugar

  14. 1 cup 198g / 7oz Unsalted butter - cut into 8 pieces

  15. 2 teaspoons 10ml Vanilla extract

  16. 2 teaspoons 10ml Carrots - peeled, cut 1/4" (large)

  17. 1 tablespoon 15ml Powdered sugar

Instructions Jump to Ingredients ↑

  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.

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

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.

  8. Transfer batter to prepared bundt pan.

  9. 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.


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