Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Bundt Pan (choose one with a simple design. You can also use 2 - 6" pans.
Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Dried Cranberries
2 C Mixed Dried Fruit or Diced Dried Apricots
1/2 C Brandy
Mix well in a glass bowl.
Cover and heat in the Microwave for 2 minutes.
Stir again and set aside to cool completely.
In a Stand Mixer with a Paddle Attachment:
16 TBS Butter, room temperature
2 C Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Fiori di Sicilia (homemade recipe to follow, see NOTE below)
Beat 3 - 5 minutes.
4 large Eggs, 1 at a time just until combined.
3 3/4 C Flour, alternating with 1 C Orange Juice with Pulp.
Beat just until combined.
1 3/4 C Candied Cherries
Reserved Fruit Mixture with the liquid.
2 C chopped Pecans
Mix just until combined.
Spoon batter into the Pan, fill it to the top.
Bake 80 minutes.
A toothpick in the center should come out clean.
Remove the pan to a rack to cool for 10 minutes.
Invert twice (top side up) onto a rack placed over a Sheet Pan.
Brush with Glaze.
In a small bowl:
1/3 C Orange Juice with Pulp
1/3 C Granulated Sugar
Set aside at room temperature until the Sugar has dissolved completely.
Transfer to a serving platter.
Garnish each serving with Whipped Cream.
Fiori di Sicilia:
1 tsp Vanilla
1/2 tsp Orange Extract
1/2 tsp Lemon Extract
Mix well in a small bowl and refrigerate in a jar.
If you plan on using it in several recipes, adjust the recipe and make enough to have on hand.
Peace in the Kitchen!