Banana, Bourbon Fruitcake

• 1 pound pitted prunes, quartered
• 15 ounces package of raisins OR a combination of golden raisins, dried cranberries, dried cherries
• 8 ounces dried apricots, quartered
• 8 ounces dried figs, quartered
• 3/4 cup bourbon
• 1 1/2 cups unsalted butter, room temperature
• 2 cups packed brown sugar
• 6 eggs
• 3 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 3 teaspoons cinnamon
• 2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon allspice
• 1 teaspoon cardamom
• 1 teaspoon grated lemon zest
• 1 cup mashed ripe bananas (approximately 3 bananas)
• 2 cups walnuts or pecans toasted and coarsely chopped

1. Macerate the dried fruit in the bourbon overnight.
2. Preheat oven to 275 degrees.
3. Drain the fruit. Most of the bourbon will have been absorbed. Toss the fruit with lemon zest and set aside.
4. Grease and flour two 9X5 inch baking pans.
5. Combine flour and all spices in a bowl and set aside.
6. In bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one a time. Add the flour mixture alternating with the mashed bananas. Remove bowl and by hand add in the drained fruit and nuts.
7. Turn into two 9X5 loaf pans. Bake 1 hour 45 minutes to 2 hours, at 275 degrees.
8. Cool in pan 15 minutes or turn out and allow to cool completely on wire rack. When completely cool, wrap in saran and then aluminum foil and freeze. Properly wrapped, it will freeze for several months.

prunes, raisins, bourbon, unsalted butter, brown sugar, eggs, flour, baking powder, baking soda, cinnamon, salt, ground nutmeg, allspice, cardamom, lemon zest, mashed ripe bananas, walnuts

Taken from food52.com/recipes/41551-banana-bourbon-fruitcake (may not work)