Butter Cake with Dried Fruit and Walnuts

* Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won't feel guilty about enjoying this treat — if they can stop at a single piece! Use moist figs and raisins. If they are dry, soak them for 2 or 3 minutes in hot water, drain them thoroughly and pat them dry. Be sure the walnuts are fresh; taste them before using in the cake. note: Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won't feel guilty about enjoying this treat - if they can stop at a single piece! Use moist figs and raisins. If they are dry, soak them for 2 or 3 minutes in hot water, drain them thoroughly and pat them dry. Be sure the walnuts are fresh; taste them before using in the cake.

1 ½ cups (6.5 ounces), flour divided

1 ½ teaspoons baking powder

¼ teaspoon salt

¾ cup plus 2 tablespoons (7 ounces or 1 ¾ sticks) butter, cut in pieces and slightly softened

1 cup sugar

2 tablespoons mild honey

3 eggs

1 ½ teaspoons finely grated lemon zest (from about 1 lemon)

1 ½ teaspoons finely grated orange zest (from about 1 orange)

1 teaspoon pure vanilla extract

¾ cup (3 ounces) diced dried figs

⅓ cup (1.5 ounces) raisins

½ cup (1.8 ounces) chopped walnuts

¼ to ½ cup walnut pieces

1 cup fig or apricot preserves

2 tablespoons water

Directions at latimes.com

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