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1
Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl.
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2
Refrigerate overnight, or if possible, for two days.
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3
Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended.
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4
Beat in eggs one at a time, beating well after each addition.
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5
Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together.
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6
Add to the batter and beat until well mixed.
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7
Combine batter with the fruit and nut mixture, mixing well.
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8
Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans.
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9
Line the bottoms and sides with aluminum foil; grease the foil.
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10
Spoon the batter into the prepared pans, smoothing tops.
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11
Bake at 350 degrees for one hour or until the centers spring back when lightly pressed.
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12
If tops are browning too fast, cover lightly with buttered foil.
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13
While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
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14
Remove the cakes from the oven and while they are still hot, sprinkle with the rum.
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15
Then brush with the hot apricot jam.
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16
Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
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17
Cool cakes in pans on wire rack.
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18
Allow frosting to dry.
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19
Remove cakes from pans; peel off foil.
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20
Cool completely.
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21
Wrap in plastic and refrigerate.
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22
Cake should be sliced chilled.
