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1. Preheat oven to 350°F.
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2. If tahini has separated, stir to blend. Beat tahini in a large bowl with an electric mixer and gradually add sugar. Combine cognac and baking soda and add to mixture.
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3. Sift together 1˝ cups of flour with cinnamon and combine with walnuts, raisins, and glace fruit.
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4. Add flour mixture and orange juice alternately to tahini batter, mixing thoroughly after each addition. (At this point beat by hand if you have been using an electric mixer.)
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5. Add water or more flour only if necessary to attain proper consistency-batter should be thicker than an average cake batter.
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6. Butter a 9 by 12 by 2-inch baking pan and line the bottom with buttered wax paper. Pour in batter and spread evenly. Bake for 45 minutes, or until cake is a deep chestnut color.
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7. Cool in pan. Dust with confectioners' sugar while cake is still warm. When cake is completely cool, cut into bars or diamond shapes.
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VARIATION:
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1 cup walnuts and 1 cup raisins, or 2 cups walnuts can be used instead of the mixture indicated.
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