Apricot-Glazed Fruitcake

This updated fruitcake recipe replaces candied fruit with dried cranberries, apricots and figs. Soak fruit overnight in an orange-flavored liqueur to add extra flavor. Makes one 9-by-5-inch loaf

1⁄2 cup dried cranberries 3⁄4 cup diced dried apricots

1⁄2 cup diced dried black figs

1⁄3 cup orange-flavored liqueur

1 3⁄4 cups flour (divided)

3⁄4 cup (1 1⁄2 sticks) unsalted butter

3⁄ cup sugar 4 1 teaspoon vanilla extract 3 large eggs

1⁄2 teaspoon baking powder

1⁄8 teaspoon salt 2 tablespoons orange zest Apricot glaze: 1⁄4 cup apricot preserves

2 tablespoons orange-flavored liqueur

In a mixing bowl, place dried fruits. Toss with 1⁄3 cup liqueur. Cover with plastic food wrap and refrigerate 6 hours or overnight.

Preheat oven to 350 degrees. Cut a 12-by-9-inch piece of parchment paper. Coat a 9-by-5-inch loaf pan with vegetable oil spray. Place parchment paper in pan with about 1 inch of paper hanging over the long sides of the pan. The parchment paper will make it easier to remove the finished cake from the pan.

Strain fruit over a bowl, reserving excess liqueur. Place fruit back in its original bowl and toss with 1⁄4 cup flour. The flour will keep fruit pieces from sticking together when combined with the batter.

In a stand mixer fitted with a flat beater, cream butter 2 minutes until light in color. With mixer on medium speed, slowly add sugar, vanilla and reserved liqueur from drained fruit. Beat 1 minute.

With mixer on medium speed, add eggs one at a time, beating thoroughly after each addition. In a separate bowl, combine baking powder, salt and remaining 1 1⁄2 cups flour. With mixer on medium speed, slowly add flour mixture. Beat 1 minute to combine. Fold in orange zest and dried fruit.

Place batter in prepared pan. Tap pan lightly on countertop to evenly distribute batter. Bake in preheated oven one hour or until a cake tester inserted into center comes out clean.

Make glaze: Place apricot preserves in a small saucepan with remaining 2 tablespoons liqueur. Cook over low heat until melted.

Press mixture through a fine sieve to remove apricot pulp. Discard pulp. Brush apricot glaze over warm cake. Cool cake in pan 30 minutes. Use parchment paper to lift cake from pan.

Wrap loosely in plastic food wrap or parchment paper. Store at room temperature two days or wrap with foil and freeze for later use.