Apricot Pistachio Fruitcakes
- 3 cups sugar
- 2 cups water
- 1 cup plus 10 tablespoons bourbon
- 2 cups chopped dried peaches
- 1 cup golden raisins
- 1 cup chopped dried pears
- 1 cup chopped dried pineapple
- 1 1/2 cups unsalted shelled pistachios, coarsely chopped
- 1 cup sweetened shredded coconut
- 1 cup finely ground almonds
- 1 1/2 cups unbleached all purpose flour
- 1 1/4 teaspoons ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons buttermilk
- 1/4 cup fresh orange juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon grated lemon peel
- 4 large eggs, room temperature
- 1/4 cup peach preserves
- Combine 2 cups sugar and 2 cups water in 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 300F.
- Butter two 9x5x3-inch loaf pans.
- Line with parchment; butter parchment.
- Drain fruit thoroughly.
- Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl.
- Add fruit mixture and toss.
- Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in medium bowl.
- Whisk 6 tablespoons bourbon, buttermilk and orange juice in small bowl.
- Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in large bowl until fluffy.
- Add eggs 1 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 4 tablespoons bourbon with peach preserves in small bowl.
- Brush mixture over top and sides of warm cakes.
- Cool completely.
- Wrap tightly and store in cool dark place at least 2 days and up to 1 month.
sugar, water, bourbon, peaches, golden raisins, pineapple, pistachios, coconut, ground almonds, flour, ground nutmeg, ground cinnamon, salt, baking soda, buttermilk, orange juice, unsalted butter, eggs, peach preserves
Taken from www.epicurious.com/recipes/food/views/apricot-pistachio-fruitcakes-2803 (may not work)