Preparation

Soak the fruit

• 将Amaretto，Cognac和蜂蜜倒入中小锅中。加入干果，盖上盖，并用中火加热，直到热3分钟。从火上取出，冷却。冷藏至少2天，最多1周。

  Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

• 将架子放在烤箱的中心，然后将烤箱加热到325°F。黄油A 8-1/2 x 4-1/2英寸面包盘。将锅中的羊皮纸排成一列，留出一个悬垂的东西，以便于去除蛋糕（在相反的方向上使用两条羊皮纸）。

  在装有桨附件的立式搅拌机中；以中高的速度搅拌黄油，杏仁糊和糖，直到蓬松，没有杏仁糊不剩3到4分钟，然后根据需要停下来刮擦碗。每次添加碗，一次刮擦一个鸡蛋，每次添加后混合30至60秒。跳入香草和盐。加2汤匙。面粉到碗中，短暂跳动。储备2汤匙。面粉，将其余的面粉加到面糊中；在低点打击10秒钟以结合面粉，然后以中高速搅拌1分钟。

  Scrape the batter into the center of the bowl. Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

  Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

  如果在烘烤的一周内上菜，则无需再次烤蛋糕。如果您打算将蛋糕保持更长的时间，请每周用1至2汤匙的Amaretto或Cognac baste。