Brandied raisin-nut cake

8 cups chopped dried fruit (such as figs, dates, apricots, currants, apples, peaches) 1 cup raisins 2 cups coarsely chopped walnuts 1 1/2 cups brandy Butter (for the pan) 3 cups flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cardamom 1 cup (2 sticks) butter, at room temperature 1 1/2 cups brown sugar 4 eggs Extra brandy (for soaking)

1. In a large bowl, mix the dried fruits, raisins, walnuts, and brandy. Cover with plastic wrap; soak overnight.

2. Set the oven at 275 degrees. Butter a 10-inch tube pan. Wrap the outside in heavy duty foil. Line the inside walls with a large strip of foil. Butter the foil.

3. In a large bowl, whisk the flour, baking soda, nutmeg, cinnamon, ginger, and cardamom to blend them.

4. In an electric mixer, beat the butter until soft and fluffy. Beat in the brown sugar. Scrape down the sides of the bowl. Beat in the eggs, one at a time.

5. Remove the bowl from the mixer stand. With a large metal spoon, fold in the flour mixture. Then stir in the soaked fruits, nuts, and brandy. Spoon the batter into the pan, and smooth the top with the spatula. Cover the pan with foil, crimping the edges to seal them.

6. Bake the cake for 4 hours, rotating the pan from front to back after 2 hours. Raise the oven temperature to 325 degrees, remove the foil, and continue baking for 30 minutes. (Total baking time is 4 1/2 hours.) The cake will be very dark.

7. Cool the cake in the pan. Turn it out onto a large deep plate. Peel off the foil. Soak several layers of cheesecloth large enough to cover the top of the cake in brandy. Place the cheesecloth on top of the cake. Re-wrap the entire cake in foil. Set in an airtight tin or cover with plastic wrap. Set on a large plate.

8. Store in a cool, dry place for at least 2 weeks, resoaking the cheesecloth after 1 week.

Karoline Boehm Goodnick