Peach pistachio fruitcakes

2 servings

Ingredients

Quantity Ingredient
3 cups Granulated sugar; divided
2 cups Water
1½ cup Bourbon; divided PLUS
2 tablespoons Bourbon
2 cups Chopped dried peaches
1 cup Golden raisins
1 cup Chopped dried pears
1 cup Chopped dried pineapple
1½ cup Unsalted pistachios; chopped
1 cup Sweetened shredded coconut
1 cup Finely ground almonds
1½ cup All purpose flour; divided
1¼ teaspoon Ground nutmeg
⅛ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ teaspoon Baking soda
6 tablespoons Buttermilk
¼ cup Fresh orange juice
½ cup Unsalted butter; room temp (1 stick)
1 tablespoon Grated lemon peel
4 eaches Eggs; room temp
¼ cup Peach preserves

Directions

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 ¾ cup of the flour in a large bowl. Add fruit mixture and toss. Mix remaining ¾ cup flour, nutmeg, cinnamon, salt and baking soda in a medium bowl; set aside. In another bowl, whisk ¼ 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 1-½ hours. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn cakes right side up.

Mix remaining ¼ 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 ½ 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, 1-½ bread, 2 fat Source: Bon Appetit Christmas Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-27-95

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