Apricot-Cashew Fruitcake

3/4 cup unsalted butter, softened to cool room temperature
1 cup ultra-fine Baker's sugar (or superfine sugar)
3 eggs, separated
1/2 cup milk
2 tablespoons apricot brandy
1 teaspoon vanilla
1 3/4 cup cake flour
1 cup dried apricots, diced
1 cup golden raisins
1 cup salted cashews, coarsely chopped
1/4 teaspoon cream of tartar

Preheat oven to 275° F. Grease and flour a 6-cup bundt pan.

In the large bowl of an electric mixer, cream together the butter and sugar at medium-high speed until fluffy, about 3 minutes. In a small bowl, briefly beat the egg yolks. With the mixer on low, add the yolks to the butter mixture.

In another small bowl, combine the milk, apricot brandy, and vanilla. Measure the flour and set aside. With the mixer on low, add the milk and flour in four alternating batches: 1/3 of the milk, 1/3 of the flour, etc. Stir in the apricots, raisins, and cashews.

Beat the egg whites until soft peaks form. Add the cream of tartar and continue beating egg whites briefly (the white should not be stiff). Stir 1/3 of the egg whites into the batter. Gently fold in the remaining egg whites.
Spoon batter into prepared pan.

Bake until tester inserted in the center comes out clean, about 1 3/4 to 2 hours. Cool completely in the pan. Store at room temperature wrapped tightly in plastic.

From: Ward Street Bistro