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| 4 x ca. 30 g | Dried figs, finely diced |
| 2 x ca. 30 g | Dried apples, finely diced |
| 4 x ca. 30 g | Dried apricots, finely diced |
| 2 x ca. 30 g | Dried pears, finely diced |
| 2 x ca. 30 g | currants dried |
| 2 x ca. 30 g | Dried bananas, finely chopped |
| 3/4 Tasse | Bourbon |
| 1/2 Tasse | butter unsalted, softened |
| 1/2 Tasse | Light brown sugar, firmly packed |
| 1 Teelöffel | vanilla |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | clove |
| 1/4 Teelöffel | nutmeg |
| 6 | Eggs, separate out yolks |
| 8 x ca. 30 g | white chocolate melted, cooled |
| 1 Tasse | flour |
| 4 x ca. 30 g | Pecans toasted |
| 3 Esslöffel | flour |
| 2 x ca. 30 g | white chocolate melted |
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Mix figs, apples, apricots, pears, currants, bananas and bourbon in bowl. Cover and macerate for at least 24 hours. Preheat oven to 300F. Butter 9 x 5 x 3 loaf pan. Line bottom with waxed paper and dust with flour. Cream butter with sugar until light and fluffy. Add vanilla, cinnamon, cloves, and nutmeg. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour into fruit mixture. Stir into batter. Beat whites until soft peaks form. Mix 1/3 whites into batter, then fold in remaining whites.
Pour batter into prepared pan. Cover with buttered aluminum foil. Place in baking dish and add hot water to come halfway up sides of loaf pan. Bake about 2 1/2 hours, or until cake tester inserted in center of cake comes out clean. Cool cake complete before unmolding. Wrap in wax paper, then in foil. Let stand at least 8 datys at room temperature.
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