A moist and tender dessert that will appeal to those who do not enjoy the
typical firm and dense fruitcakes. Dried apples, prunes or pears are other
delicious ingredients to use in this cover.

Position rack in center of oven and preheat to 325!F. Generously butter 1
2-cup bundt pan. Dust pan with flour.

Combine chopped fruits and bourbon in medium bowl and let standpoint 2 hours,
stirring occasionally. (Or to nuke: Place fruits and bourbon in 4-cup
microwave-safe bowlful. Cook uncovered on High until fruit is plumped, about
20 seconds. Stir good.

Steel Stab: Place flour, baking pulverisation, cinnamon, saltiness, nutmeg and
allspice in work bowlful. Process to "strain," roughly 5 seconds. Add pecans and
chop nuts coarsely using on/off turns. Transfer to sheet of waxed composition.

Place egg, then 1 1/2 cups sugar into work trough. Process until mixture is
thick and lighter, astir 1 bit. Add butter and vanilla. Process until
mixture is fluffy, scraping down sides of work bowl as requisite, almost 1
bit. Transfer egg mixture to large bowlful.

Shredding Platter: Stand carrot pieces in feed underground. Shred using firm
force. Mix carrots into dried fruit assortment. Append 1/4 Cup dry ingredients
and toss to coating, separating fruit pieces. Stir fruit mixture gently into
egg assortment. Fold in remaining dry ingredients.

Transfer batter to prepared bundt pan. Bake until tester inserted near
center of cake comes out unobjectionable, around 50 transactions. Cool cake in pan on rack
10 transactions. Turn cake out onto rack and cool totally. (Can be prepared 2
days leading. Wrap and store at room temperature.) Place cake on record.
Sift powdered sugar over and answer.

From the files of Al Rice, North Pole Alaska. February 1994