Ingredients
6 c. finely diced mixed dried fruit
1 1/2 c. chopped walnuts
1 3/4 c. brandy
1/2 c. unsalted butter
3/4 c. packed light-brown sugar
3 large eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. Coarse salt
3/4 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 c. apricot jam
Preparation
Step 1In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.Step 2In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.Step 3Preheat oven to 300 degrees F, with racks in upper and lower thirds. Line two mini muffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.Step 4Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. Brush with apricot jam before serving or packing.
