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服务：10

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

原料

为了水果

2/3 cup Amaretto di Saronno
1/3杯白兰地
1汤匙。蜂蜜
5-1/2盎司。干酸樱桃（1杯轻轻挤满）
5-1/2盎司。金色（Calimyrna）无花果，茎并切成八分之八（1杯轻轻填充）
5-1/2盎司。golden raisins (1 cup lightly packed)

For the batter

4盎司。（1/2杯）无盐黄油，软化；锅的更多
3盎司。杏仁糊，最好是罐装（1/3杯包装）
1杯砂糖
3个大鸡蛋，在室温下
1/2茶匙。纯香草提取物
1/4茶匙。食盐
5盎司。（1杯加1汤匙。）未漂白的通用面粉
根据需要

Calories (kcal) : 500
脂肪卡路里（KCAL）：120
脂肪（g）：13
饱和脂肪（G）：7
多不饱和脂肪（G）：1
单不饱和脂肪（G）：4.5
胆固醇（MG）：90
Sodium (mg): 85
Carbohydrates (g): 80
纤维（G）：4
Protein (g): 6

准备

浸泡水果

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.
制作蛋糕之前，将水果放到室温和排水液中，预订任何液体以吹牛。（如果水果非常干燥，它可能吸收了所有液体。）

做蛋糕

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).
In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.
将面糊刮入碗的中心。将排水的水果加到面糊的顶部，然后将剩余的面粉均匀地撒在水果上。使用橡胶刮刀，将水果折叠到面糊中，直到均匀分布。将面糊刮入准备的锅中，按下以消除空气口袋并使顶部平滑以使其水平。烘烤15分钟，然后将温度降低至300°F，然后烘烤，直到蛋糕的中心略微上升，中间插入的串串干净或几个潮湿的碎屑，1小时40至45分钟。
取出蛋糕，在锅中冷却20到30分钟，然后将其倒入电线架上并完全冷却。冷却后，用2到3汤匙刷蛋糕。保留的水果浸泡液或1-1/2 TBS。每个新鲜的Amaretto和Cognac。将蛋糕紧紧包裹在塑料中，并将蛋糕存放在一个凉爽干燥的地方至少48小时。拆开，切片和服务。
如果在一周内提供烘焙,你不需要d to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.