INGREDIENTS

INSTRUCTIONS

Because the more traditional dark fruitcakes aren't really to her liking,
senior editor Sarah Belk created this one, filled with her favorite nuts
and dried fruits. To make these gifts even more festive, she suggest
decorating the glazed cakes with additional dried fruits and nuts.
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 300°F. 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.
Makes 2 fruitcakes
Bon Appétit December 1992
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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