3 c Granulated sugar; divided 1 1/4 ts Ground nutmeg
2 c Water 1/8 ts Ground cinnamon
1 1/2 c Bourbon; divided PLUS 1/4 ts Salt
2 tb Bourbon 1/4 ts Baking soda
2 c Chopped dried peaches 6 tb Buttermilk
1 c Golden raisins 1/4 c Fresh orange juice
1 c Chopped dried pears 1/2 c Unsalted butter; room temp
1 c Chopped dried pineapple -(1 stick)
1 1/2 c Unsalted pistachios; chopped 1 tb Grated lemon peel
1 c Sweetened shredded coconut 4 ea Eggs; room temp
1 c Finely ground almonds 1/4 c Peach preserves
1 1/2 c All purpose flour; divided
Combine 2 cups of the sugar and the water in a heavy medium saucepan.
Stir over low heat until sugar dissolves. Increase heat and bring to
boil. Cool syrup completely. Add 1 cup bourbon, peaches, raisins,
pears and pineapple to syrup and toss. Let stand 2 hours at room
temperature.
Preheat oven to 300 degrees F. Butter two 9x5x3 inch loaf pans. Line
with parchement paper and butter parchment.
Drain fruit thoroughly. Mix pistachios, coconut, almonds and 3/4 cup
of the flour in a large bowl. Add fruit mixture and toss. Mix
remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in a
medium bowl; set aside. In another bowl, whisk 1/4 cup plus 2
tablespoons of the remaining bourbon with the buttermilk and orange
juice; set aside.
Using electric mixer, cream butter, remaining 1 cup sugar and lemon
peel in large bowl until fluffy. Add eggs one at a time, beating well
after each addition. Stir in dry ingredients alternately with
buttermilk mixture, beginning and ending with dry ingredients. Fold
in fruit mixture.
Divide batter between prepared pans. Bake until toothpick inserted
into centers comes out clean, about 1-1/2 hours. Cool cakes in pans
on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn
cakes right side up.
Mix remaining 1/4 cup bourbon with peach preserves in small bowl.
Brush mixture over top and sides of warm cakes. Decorate the glazed
cakes with additional dried fruits and nuts if desired. Cool
completely. Wrap tightly and store in a cool dark place at least 2
days, and up to one month.
Makes 2 fruitcakes
Per 1/2 inch slice: Calories: 273 (5% protein, 58% carbohydrate, 29%
fat) Protein: 4 grams Fat: 9 grams Cholesterol: 31 mg Carbohydrate:
41 grams Sodium: 44 mg Exchanges: 1 fruit, 1-1/2 bread, 2 fat
Yields
2 servings