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Ingredientes
- 3 c. sugar
- 2 c. water
- 1 c. plus 10 Tbsp. bourbon
- 2 c. minced dry peaches
- 1 c. golden brown raisins
- 1 c. minced dry pears
- 1 c. minced dry pineapple
- 1 1/2 c. unsalted shelled pistachios coarsely minced
- 1 c. sweetened shredded coconut
- 1 c. finely grnd almonds
- 1 1/2 c. unbleached all purpose flour
- 1 1/4 tsp grnd nutmeg
- 1/8 tsp grnd cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 Tbsp. buttermilk
- 1/4 c. fresh orange juice
- 1/2 c. unsalted butter room temperature (1 stick)
- 1 Tbsp. grated lemon peel
- 4 lrg Large eggs room temperature
- 1/4 c. peach preserves
Direcciones
- Combine 2 c. sugar and 2 c. water in heavy medium saucepan. Stir over
- low heat till sugar dissolves, Increase heat and bring to boil. Cold syrup completely. Add in 1 c. bourbon, peaches, raisins, pears and pineapple to syrup and toss. Let stand 2 hrs 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 c. flour in large bowl. Add in fruit mix and toss. Mix remaining 3/4 c. flour, nutmeg, cinnamon, salt and baking soda
- in medium bowl. Whisk 6 Tbsp. bourbon, buttermilk and orange juice in small bowl.
- Using electric mixer, cream butter, remaining 1 c. sugar and lemon peel in large bowl till fluffy. Add in Large eggs 1 at a time, beating well after each
- addition. Stir in dry ingredients alternately with buttermilk mix, beginning and ending with dry ingredients. Mix in fruit mix.
- Divide batter between prepared pans. Bake till toothpick inserted into centers comes out clean, about 1 1/2 hrs. Cold cakes in pans on racks 15 min. Turn out cakes onto racks; peel off paper. Turn cakes right side up.
- Mix remaining 4 Tbsp. bourbon with peach preserves in small bowl.
- Brush mix over top and sides of hot cakes. Cold completely. Wrap tightly and store in cold dark place at least 2 days and up to 1 month.
- Makes 2 fruitcakes.
