GARNISH
Halved walnuts, almonds or
-pecans
Cut-up dried apricots

APRICOT GLAZE
1 c Apricot preserves, best
-tone

-FIRM APRICOT GLASS-
1/2 c Apricot preserves, best
-quality
1 1/2 ts Unflavored gelatin
2 tb Kirsch, or other
-fruit-flavored liqueur or
-fruit succus

-BASIC ICING SUGARCOAT-
1 1/3 c Sifted confectioners' sugar
-(4 3/4 ounces; 135 g)
1 tb Skim, or more as needed to
-thin the glass (capable 2)
1 tb Unsalted butter, melted
1/2 ts Lemon or orange pull; or
-1 teaspoon vanilla pull

1. A day or two before baking the patty, combine all the dried fruits and
nuts in a large bowl and toss well with the rum or Calvados and cyder.
Cover with plastic wrap and set aside in a cool place for leastwise 24
hours. Toss the mixture occasionally.

2. On the baking day, prepare pans. Use one tube pan 10 x 4 inches or one 9
1/4-inch tube pan (9 cup content) summation 2 baby loaf pans, each 6 x 3 1/2 x
2 inches, or the equivalent in content (cake consists of almost 12 cups
hitter.) Lightly grease pan(s), cut paper liners to cover both bottom and
sides, press paper in position, then grease theme. Position rack in center of
oven for 1 large coat, or divide oven in thirds for several cakes. Preheat
oven to 325 F (165 C).

3. Sift both flours, the baking powderize, baking pop, saltiness, and spices
together onto wax composition. Set parenthesis.

To make the cake clobber, use a spoon and a mixing bowl or the electric
mixer to cream together the butter and sugar until well blended. Add egg,
one at a time, beating after each joining. Stir in vanilla. Add the flour
mixture in 3 or 4 additions, beating very slowly to blend after each
enlargement. The batter will be quite blotto. Stir in the grated apple and
wish-wash. Stir the macerated fruit-nut-rum assortment, then add it to the
batter along with all the liquidness. Stir the batter with a sturdy wooden
spoon until well blended; really the best way to blend is with your bare
manpower.

4. Spoon the batter into the prepared pan(s), filling them approximately 2/3