Holiday Fruit-Filled Pound Cake Recipe

Directions:

1. Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
2. Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
3. Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
4. Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
5. At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
6. Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
7. Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
8. Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
9. Cool cake completely, about 3 hours.
10. Cooks' notes: · Cake improves in flavor if made 1 day ahead. · Cake keeps, wrapped in parchment paper, then foil, and put in a sealed bag, at room temperature 5 days or frozen 2 weeks (bring to room temperature before serving).