3/4 cup butter, room temperature
1 1/2 cups sugar
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
Pinch of salt
3/4 cup milk
1/2 cup dried sour cherries
1/2 cup dried apricots, chopped
1/3 cup fresh lemon juice
3 Tbsp. sugar
1 Tbsp. brandy
Cream together butter and sugar until fluffy.
Beat in vanilla and eggs one at a time.
Sift together 2 1/4 cups flour, baking powder and salt.
Beat into butter mixture alternating with milk in 3 additions of dry ingredients and 2 of milk.
Coat dried fruit with remaining flour in a small bowl. Fold into batter.
Pour batter into a greased and floured bundt pan. Bake at 325 degrees F for 55 to 60 minutes or until tester inserted in centre comes out clean.
Glaze: Meanwhile, stir together juice, sugar and brandy until sugar is dissolved.
Place cake on rack. Brush some glaze over top of cake. Let cool 10 minutes.
Remove cake from pan and immediately brush remaining glaze over all cake surfaces.
Cool completely on rack before serving.
Makes 12 to 14 servings
Adapted from "Apricot Ginger Pound Cake" in Canadian Living magazine, December 2000