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1
Preheat oven to 300. Grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
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2
In a small saucepan bring 1/2 cup apricot nectar just to boiling. Remove from heat and stir in apricots and raisins. Cover and let stand 10 minutes.
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3
In a large mixing bowl whip butter then beat in sugar, beating till combined.
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4
Add eggs one at a time.
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5
In a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
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6
In a medium bowl, combine the flour, baking soda and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
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7
Fold soaked fruit and chopped nuts into batter. Spread into prepared pan.
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8
Bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. Cool cake in pans on a wire rack for 10 minutes. Remove from pans and cool completely on a wire rack.
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9
Poke holes into cake using a pick or skewer. Soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. Wrap tightly in foil.
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10
Refrigerate for up to 5 days. Drizzle with the remaining 1/3 cup nectar after 24 hours.
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11
For longer storage, freeze for up to 3 months.
