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1
Butter two 9-inch springform pans.
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2
Line with parchment paper, and butter again.
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3
Heat oven to 275 degrees.
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4
Coarsely chop dates, prunes and pineapple.
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5
Combine fruit in a bowl with cherries and orange peel.
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6
Sift together the flour, baking powder and salt.
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7
Sift this over fruit.
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8
With your hands, toss to coat.
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9
In medium bowl, beat eggs until frothy.
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10
Beat in sugar, then almond extract.
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11
Pour over fruit.
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12
With wooden spoon, mix well.
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13
Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
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14
Divide mixture between pans.
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15
Using your hands, pack batter firmly and fill in open spaces.
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16
Bake for about 1 1/2 hours, until tops of cakes look dry but not brown.
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17
When cakes are done, transfer to cooling racks.
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18
Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
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19
While cakes are still hot, brush lightly with corn syrup.
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20
Let cool 30 minutes, then spoon Armagnac on top.
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21
When completely cool, remove cakes from pan base and peel off parchment paper on bottom.
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22
If not eating right away, wrap fruitcakes in plastic wrap.
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23
They will keep for two months in refrigerator.
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24
If storing, sprinkle with more Armagnac an hour before serving.
