Instructions: 1. Combine the dried fruits, Grand Marnier, and Cognac in a small bowl or container and allow it to sit, covered, for 24 hrs. Toss the fruits occasionally to ensure they are completely saturated.

2. The next day, melt the chocolate in the top of a double boiler placed over simmering water.

Let it cool.

3. Preheat the oven to 325 degrees. Line a 9-1/2 x 5-1/2 x 2 inch baking pan with a piece of greased wax paper that overhangs both long sides of the pan by 2 inches.

4. Sift together the flour and baking powder in a small bowl and set aside.

5. Beat the butter and sugar in a medium-size mixing bowl with an electric mixer on med speed until light and fluffy, about 2 minutes.

6. Add the chocolate to the butter mixture and beat on med speed until completely blended, about 10 seconds. Scrape the bowl with a rubber spatula.

7. Add the eggs, one at a time, and mix on low speed after each addition for 10 seconds. Scrape the bowl each time.

Increase the speed to medium and mix 15 seconds longer.

8. Add the flour mixture and mix on low speed just until blended, about 8 seconds. Scrape the bowl.

9. Stir in the fruit (and any remaining liquid) and the nuts by hand with a wooden spoon.

10. Spoon the batter into the prepared pan. Bake on the center oven rack until a tester inserted in the center comes out with a moist crumb, 1 to 1-1/4 hours.

11. Allow the cake to cool in the pan before removing it. Remove the paper.

12. Brush some of the Cognac over all surfaces of the cake. Wrap the cake in cheesecloth or a light cotton cloth and brush the cloth with the Cognac.

13. Place the cake in a container or Ziploc bag and refrigerate it. If you plan to keep it for several weeks or months, brush it with more Cognac when the cloth is dry.

Yield: 12 to 14
Servings.

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