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Combine apricots, prunes and pecans in small bowl. Pour Cognac over. Cover mixture and let stand at room temperature 1 hour, stirring occasionally. Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking powder and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix in fruit with soaking liquid. Transfer batter to prepared pan. Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar. Serves 10 to 12. Bon Appetit December 1992
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|Serving Size: 1 Serving (2565g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 720 (10%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 25.1g||126 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3182.3mg||979 %|
|Sodium 2307.3mg||80 %|
|Potassium 1774.7mg||47 %|
|Total Carbohydrate 1494.1g||439 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 1484.9g|
|Protein 137.5g||196 %|
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Calories per serving: 7137
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