- Preheat oven to 350 degrees F. Generously grease and lightly flour a 9-inch springform pan; set aside.
- Place the 1/2 cup toasted pecans in a food processor; cover and process until finely ground. In a large mixing bowl combine ground pecans, flour, sugar, baking powder, and salt. Add milk, 1/2 cup butter, and eggs. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute (batter will be thick). Fold in chopped dried apples, chopped dried apricots, and ginger. Transfer to prepared pan; spread evenly. Arrange fresh apple slices, dried apricot halves, and remaining pecan halves over batter.
- Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan. Cool completely on a wire rack. Remove bottom of pan.
- To serve, in a small saucepan melt 1/4 cup butter; whisk in honey and bourbon or rum. Brush some of the sauce over cake before slicing. Serve with remaining sauce.
From the Test Kitchen
Use bourbon or orange juice to moisten a large piece of 100% cotton cheesecloth; wrap cake in the cheesecloth. Place in a large resealable plastic bag or wrap in plastic wrap. Store in the refrigerator up to 1 week.
Nutrition Facts (Gingered Fruitcake)
- Per serving:
- 451 kcal cal.,
- 20 g fat
- (10 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 75 mg chol.,
- 460 mg sodium,
- 64 g carb.,
- 3 g fiber,
- 41 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet