Ingredients

• 1/2  cup butter, softened
• 1/3  cup butter-flavored shortening
• 1  cup sugar
• 3/4  tsp. baking powder
• 4  eggs
• 1-1/2  tsp. almond extract
• 1-1/2  cups all-purpose flour
• 1/3  cup orange juice
• 1-1/4  cups Brazil nuts, coarsely chopped
• 3/4  cup blanched whole almonds
• 1  cup pecan halves
• 1  cup dried apricots, halved (7 oz.)
• 1  cup dried cherries (6 oz.)
• 3/4  cup dried blueberries
• 3/4  cup dried cranberries
• 3/4  cup pitted whole dates, halved (4 oz.)
•   Brandy or orange juice

Directions

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan; set aside. In extra-large bowl beat butter and shortening with electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and 1/2 teaspoon salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. Alternately beat in flour and orange juice, beating on low speed after each addition until just combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading evenly.

2. Bake for 1-1/4 hours, or until a wooden skewer inserted in cake comes out clean. To prevent over-browning, cover cake with foil during last 1 5o 20 minutes of baking. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on rack.

3. Wrap cake in cheesecloth soaked in brandy or orange juice. Wrap cloth-wrapped cake in foil; refrigerate overnight. Store in refrigerator up to month, moistening cheesecloth with additional brandy or juice once a week. Makes 20 servings.