Ingredients
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1 teaspoon grated orange zest
1/2 cup apricot brandy
1/2 cup butter, melted
2 cups crushed vanilla wafer crumbs (use graham crackers if you prefer)
1/2 cup brown sugar
2 eggs
1 cup cake flower
1/2 cup coconut
1/2 cup pecans
1/2 tsp almond extract
1 cup powdered sugar
Preparation
Combine raisins, cranberries, apricots, orange zest and brandy in a small saucepan and bring to a boil. Remove from heat and let stand for 20 minutes. Meanwhile, combine vanilla wafers and melted butter. Press into ungreased 8 X 8 X 2 inch baking dish. Set aside. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs and brown sugar until fluffy, about 5 minutes. Stir in flour, coconut, pecans and almond extract. Drain fruit mixture and reserve liquid. Stir drained fruit into flour mixture. Spread over vanilla wafer crust. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan. Combine powdered sugar and reserved liquid. Drizzle over top. Cut into 2 inch squares.
