Apricot Pistachio Fruitcakes Recipe

• 3 c. sugar
• 2 c. water
• 1 c. plus 10 Tbsp. bourbon
• 2 c. minced dry peaches
• 1 c. golden brown raisins
• 1 c. minced dry pears
• 1 c. minced dry pineapple
• 1 1/2 c. unsalted shelled pistachios coarsely minced
• 1 c. sweetened shredded coconut
• 1 c. finely grnd almonds
• 1 1/2 c. unbleached all purpose flour
• 1 1/4 tsp grnd nutmeg
• 1/8 tsp grnd cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda
• 6 Tbsp. buttermilk
• 1/4 c. fresh orange juice
• 1/2 c. unsalted butter room temperature (1 stick)
• 1 Tbsp. grated lemon peel
• 4 lrg Large eggs room temperature
• 1/4 c. peach preserves

1. Combine 2 c. sugar and 2 c. water in heavy medium saucepan.
2. Stir over
3. low heat till sugar dissolves, Increase heat and bring to boil.
4. Cold syrup completely.
5. Add in 1 c. bourbon, peaches, raisins, pears and pineapple to syrup and toss.
6. Let stand 2 hrs at room temperature.
7. Preheat oven to 300F.
8. Butter two 9x5x3-inch loaf pans.
9. Line with parchment; butter parchment.
10. Drain fruit thoroughly.
11. Mix pistachios, coconut, almonds and 3/4 c. flour in large bowl.
12. Add in fruit mix and toss.
13. Mix remaining 3/4 c. flour, nutmeg, cinnamon, salt and baking soda
14. in medium bowl.
15. Whisk 6 Tbsp.
16. bourbon, buttermilk and orange juice in small bowl.
17. Using electric mixer, cream butter, remaining 1 c. sugar and lemon peel in large bowl till fluffy.
18. Add in Large eggs 1 at a time, beating well after each
19. addition.
20. Stir in dry ingredients alternately with buttermilk mix, beginning and ending with dry ingredients.
21. Mix in fruit mix.
22. Divide batter between prepared pans.
23. Bake till toothpick inserted into centers comes out clean, about 1 1/2 hrs.
24. Cold cakes in pans on racks 15 min.
25. Turn out cakes onto racks; peel off paper.
26. Turn cakes right side up.
27. Mix remaining 4 Tbsp.
28. bourbon with peach preserves in small bowl.
29. Brush mix over top and sides of hot cakes.
30. Cold completely.
31. Wrap tightly and store in cold dark place at least 2 days and up to 1 month.
32. Makes 2 fruitcakes.

sugar, water, bourbon, peaches, golden brown raisins, pineapple, pistachios, coconut, almonds, flour, nutmeg, cinnamon, salt, baking soda, buttermilk, orange juice, unsalted butter, eggs, peach preserves

Taken from cookeatshare.com/recipes/apricot-pistachio-fruitcakes-69120 (may not work)