Raisin-Apricot Loaf Cake

Place raisins and apricots in bowl and add orange juice. Cover with plastic wrap and let mixture steep 15 minutes.

Center rack in oven and preheat to 325°F. Spray inside of a 9x5x3-inch loaf pan with cooking spray.

Beat butter in bowl of an electric stand mixer or large mixing bowl with flat beater attachment or a hand-held mixer until light and fluffy, about 2 minutes. Add sugar blend and brown sugar and cream together, about 2 minutes.

Lightly beat together eggs, egg white, and vanilla in a small mixing bowl. Add mixture to butter mixture. Scrape down sides and bottom of bowl with a rubber spatula to help mix evenly.

Add flour mixture from jar to butter-egg mixture in three stages, alternating with buttermilk. Blend well after each addition. Add raisins and apricots with orange juice and blend together well.

Transfer batter to prepared pan. Use a rubber spatula to smooth and even the top. Bake 1 hour and 5 minutes, until a cake tester inserted in center comes out clean.

Remove pan from oven and cool on a rack. Remove cake from pan. Cut into 12 slices.

Store cake tightly wrapped in foil at room temperature up to four days.