Ingredients
1/2 c. chopped pecans
1/2 c. chopped pistachios
1/2 c. slivered almonds
1/2 c. (1 stick) butter, softened
1/2 c. packed light brown sugar
1/2 c. granulated sugar
3 large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. Kosher salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. bourbon
1/2 c. dried cranberries, chopped
1/2 c. dried cherries, chopped
1/2 c. dried apricots, chopped
1 1/4 c. powdered sugar
3 tbsp. heavy cream
Preparation
Step 1Adjust an oven rack to center position, and preheat oven to 350°. To a large baking sheet, add pecans, pistachios, and almonds. Bake until golden and toasty, tossing often, 10 to 12 minutes. Let cool. Step 2Lower oven to 300°. Spray a small bundt pan with cooking spray. In a large bowl, cream butter and sugars. Add eggs and vanilla, and beat to combine. In another bowl, mix together flour, baking powder, salt, and spices.Step 3Fold dry ingredients into wet ingredients, and add bourbon until combined. Add in toasted nuts and fruit. Transfer to bundt pan and bake until golden and toothpick comes out clean, 45 minutes to 1 hour. Let cool 10 minute, then invert onto a cooling rack to cool completely. Step 4Make glaze: Whisk together powdered sugar and heavy cream until smooth. Add more heavy cream a little at a time to reach desired consistency. Drizzle cooled cake with glaze.
Have you made this yet? Let us know how it went in the comments below!
