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1
Combine 2 c. sugar and 2 c. water in heavy medium saucepan.
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2
Stir over
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3
low heat till sugar dissolves, Increase heat and bring to boil.
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4
Cold syrup completely.
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5
Add in 1 c. bourbon, peaches, raisins, pears and pineapple to syrup and toss.
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6
Let stand 2 hrs 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 c. flour in large bowl.
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12
Add in fruit mix and toss.
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13
Mix remaining 3/4 c. flour, nutmeg, cinnamon, salt and baking soda
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14
in medium bowl.
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15
Whisk 6 Tbsp.
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16
bourbon, buttermilk and orange juice in small bowl.
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17
Using electric mixer, cream butter, remaining 1 c. sugar and lemon peel in large bowl till fluffy.
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18
Add in Large eggs 1 at a time, beating well after each
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19
addition.
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20
Stir in dry ingredients alternately with buttermilk mix, beginning and ending with dry ingredients.
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21
Mix in fruit mix.
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22
Divide batter between prepared pans.
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23
Bake till toothpick inserted into centers comes out clean, about 1 1/2 hrs.
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24
Cold cakes in pans on racks 15 min.
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25
Turn out cakes onto racks; peel off paper.
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26
Turn cakes right side up.
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27
Mix remaining 4 Tbsp.
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28
bourbon with peach preserves in small bowl.
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29
Brush mix over top and sides of hot cakes.
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30
Cold completely.
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31
Wrap tightly and store in cold dark place at least 2 days and up to 1 month.
