Carrot Fruit Cake

Description
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Ingredients

 * 1 tb Powdered sugar
 * 1 1/2 cup Sugar
 * 1 3/4 cup Sifted all purpose flour
 * 2 ts Baking powder
 * 1/2 cup Chopped Dried Peaches
 * 1/2 cup Chopped nuts
 * 1/2 cup Chopped figs
 * 3 tb Bourbon
 * 2 ts Ground cinnamon
 * 1/2 ts Salt
 * 1/4 ts Ground nutmeg
 * 1/4 ts Ground allspice
 * 3/4 cup toasted pecans
 * 3 Eggs
 * 1 c (2 sticks) unsalted butter, cut into 8 pieces
 * 2 ts extract
 * 2 lg Carrots, peeled,

Directions

 * Preheat oven to 325 F. Generously butter 1 2-cup bundt pan. Dust pan with flour.  Combine 1/2 cup Chopped dried apricots - 1/2 cup Chopped dried peaches  =1/2 cup Chopped figs and bourbon in medium bowl

Let stand 2 hours, stirring occasionally. -Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl. Sift thoroughly. Add pecans and chopped nuts and 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 bowl as necessary, about 1 minute. -Transfer egg mixture to large bowl. -Shred carrots in and 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.

Bake until tester inserted near center of cake comes out clean, about one hour