| 2 | c | Broken walnuts (8 ounces; 230 g) |
| 1 | c | Hazelnuts or filberts (5 ounces; 140 g), toasted, skinned, halved or coarsely chopped |
| 1 | c | Brazil nuts (6 ounces; 170 g), coarsely chopped, or halved pecans |
| 1 | c | Seedless raisins (6 ounces; 170 g) |
| 1 1/2 | c | Firmly packed golden raisins (7 ounces; 210 g) |
| 2 | c | Firmly packed dried apricot halves (12 ounces; 340 g), cut into quarters |
| 3/4 | c | Dark rum or Calvados, plus 1/2 cup unsweetened apple cider, or use all spirits |
| 1 1/2 | c | Unsifted whole-wheat pastry flour (6 3/4 ounces; 185 g); available in health food stores |
| 2 | c | Unsifted all-purpose flour (10 ounces; 280 g) |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Each of ground cinnamon and nutmeg |
| 1 1/2 | c | Lightly slated butter (3 sticks; 340 g), at room temperature, or use 1/2 cup margarine plus 1 cup butter |
| 1 1/2 | c | Firmly packed light brown sugar (10 1/2 ounces; 300 g) |
| 5 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 1 | c | Unpeeled grated apple, cooking type such as Granny Smith (6 ounces; 170 g) |
| 1 | c | Applesauce |
| | GARNISH |
| | Halved walnuts, almonds or pecans |
| | Cut-up dried apricots |
| | APRICOT GLAZE |
| 1 | c | Apricot preserves, best quality |
| | FIRM APRICOT GLAZE |
| 1/2 | c | Apricot preserves, best quality |
| 1 1/2 | ts | Unflavored gelatin |
| 2 | tb | Kirsch, or other fruit-flavored liqueur or fruit juice |
| | BASIC ICING GLAZE |
| 1 1/3 | c | Sifted confectioners' sugar (4 3/4 ounces; 135 g) |
| 1 | tb | Cream, or more as needed to thin the glaze (up to 2) |
| 1 | tb | Unsalted butter, melted |
| 1/2 | ts | Lemon or orange extract; or 1 teaspoon vanilla extract |
