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1
In a medium bowl, combine the cherries, peaches, beer, and 1/3 cup of the bourbon.
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2
Cover and let macerate overnight.
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3
Butter a 1 1/2-quart steamed pudding mold or souffle dish.
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4
Using a standing mixer fitted with a paddle or a hand-held electric mixer, beat the butter and brown sugar on moderate speed until light and creamy.
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5
Add the eggs one at a time, beating well after each addition.
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6
On low speed, add the grated orange and lemon zest.
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7
Sift in the flour, baking powder, cinnamon, cardamom, cloves and nutmeg and blend just until smooth.
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8
Add the brioche crumbs and macerated dried fruit and its liquid and mix just until combined.
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9
Bring 2 inches of water to a boil in a large enameled cast-iron casserole.
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10
Scrape the batter into the prepared mold.
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11
Cover with foil and tie with string to hold the foil in place.
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12
Set the pudding in the casserole, cover with a lid and steam over moderate heat until the pudding is set and a skewer inserted in the center comes out clean, about 1 1/4 hours.
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13
Transfer to a rack and let cool for 1/2 hour.
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14
Run a knife around the sides of the mold to loosen the pudding, then invert the pudding onto a large serving plate.
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15
In a small bowl, whisk the confectioners' sugar with the remaining 2 teaspoons bourbon until smooth.
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16
Spoon the icing into a small sturdy plastic bag and cut off a very small corner of the bag.
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17
Drizzle the icing in a crisscross pattern over the top of the pudding.
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18
Garnish the pudding with mint sprigs and serve warm with whipped cream.
