- 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 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.