Carrot Fruit Cake

Ingredients

 * 1 tbsp powdered sugar
 * 1½ cups sugar
 * 1¾ cups sifted all purpose flour
 * 2 tsp baking powder
 * ½ cup chopped dried apricot
 * ½ cup chopped dried peaches
 * ½ cup chopped nuts
 * ½ cup chopped figs
 * 3 tbsp bourbon
 * 2 tsp ground cinnamon
 * ½ tsp salt
 * ¼ tsp ground nutmeg
 * ¼ tsp ground allspice
 * ¾ cup toasted pecans
 * 3 eggs
 * 1 cup (2 sticks) unsalted butter, cut into 8 pieces
 * 2 tsp vanilla extract
 * 2 large carrots, peeled

Directions

 * 1) Preheat oven to 325°F f.
 * 2) Generously butter a 2-cup bundt pan.
 * 3) Dust pan with flour.
 * 4) Combine ½ cup chopped dried apricots, ½ cup chopped dried peaches, ½ cup chopped figs and bourbon in medium bowl.
 * 5) Let stand 2 hours, stirring occasionally.
 * 6) Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl.
 * 7) Sift thoroughly.
 * 8) Add pecans and chopped nuts and transfer to sheet of waxed paper.
 * 9) Place eggs, then 1½ cups sugar into work bowl.
 * 10) Process until mixture is thick and light, about 1 minute.
 * 11) Add butter and vanilla.
 * 12) Process until mixture is fluffy, scraping down sides of bowl as necessary, about 1 minute.
 * 13) Transfer egg mixture to large bowl.
 * 14) Shred carrots in and mix carrots into dried fruit mixture.
 * 15) Add ¼ cup dry ingredients and toss to coat,.
 * 16) Separating fruit pieces.
 * 17) Stir fruit mixture gently into egg mixture.
 * 18) Fold in remaining dry ingredients.
 * 19) Transfer batter.
 * 20) Bake until tester inserted near center of cake comes out clean, about one hour.