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Title: Peach Pistachio Fruitcakes
Categories: Cake
Yield: 2 Servings
| 3 | c | Granulated sugar; divided |
| 2 | c | Water |
| 1 1/2 | c | Bourbon; divided PLUS |
| 2 | tb | Bourbon |
| 2 | c | Chopped dried peaches |
| 1 | c | Golden raisins |
| 1 | c | Chopped dried pears |
| 1 | c | Chopped dried pineapple |
| 1 1/2 | c | Unsalted pistachios; chopped |
| 1 | c | Sweetened shredded coconut |
| 1 | c | Finely ground almonds |
| 1 1/2 | c | All purpose flour; divided |
| 1 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Baking soda |
| 6 | tb | Buttermilk |
| 1/4 | c | Fresh orange juice |
| 1/2 | c | Unsalted butter; room temp (1 stick) |
| 1 | tb | Grated lemon peel |
| 4 | Eggs; room temp | |
| 1/4 | c | Peach preserves |
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
Source: Bon Appetit Christmas Typos by Dorothy Flatman 1995
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