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1
Combine 2 cups sugar and 2 cups water in heavy medium saucepan.
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2
Stir over low heat until sugar dissolves.
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3
Increase heat and bring to boil.
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4
Cool syrup completely.
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5
Add 1 cup bourbon, peaches, raisins, pears and pineapple to syrup and toss.
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6
Let stand 2 hours at room temperature.
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7
Preheat oven to 300F.
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8
Butter two 9x5x3-inch loaf pans.
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9
Line with parchment; butter parchment.
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10
Drain fruit thoroughly.
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11
Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl.
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12
Add fruit mixture and toss.
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13
Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in medium bowl.
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14
Whisk 6 tablespoons bourbon, buttermilk and orange juice in small bowl.
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15
Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in large bowl until fluffy.
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16
Add eggs 1 at a time, beating well after each addition.
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17
Stir in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients.
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18
Fold in fruit mixture.
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19
Divide batter between prepared pans.
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20
Bake until toothpick inserted into centers comes out clean, about 1 1/2 hours.
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21
Cool cakes in pans on racks 15 minutes.
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22
Turn out cakes onto racks; peel off paper.
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23
Turn cakes right side up.
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24
Mix remaining 4 tablespoons bourbon with peach preserves in small bowl.
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25
Brush mixture over top and sides of warm cakes.
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26
Cool completely.
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27
Wrap tightly and store in cool dark place at least 2 days and up to 1 month.
