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Name: Apricot Pistachio Fruitcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Golden raisins; 4 lg Eggs; room temperature; 1 1/2 c Unbleached all purpose flour; 6 tb Buttermilk; 1 1/2 c Unsalted shelled pistachios;; 1 c Plus 10 tablespoons bourbon; 1 c Chopped dried pineapple; 1/2 c (1 stick) unsalted butter;; 1/4 c Peach preserves; 3 c Sugar; 2 c Chopped dried peaches; 1/4 c Fresh orange juice; 1 tb Lemon Peel grated; 1/4 ts Salt; 1 c Sweetened shredded coconut; 1/8 ts Ground cinnamon; 2 c Water; 1 c Chopped dried pears; 1 c Finely ground almonds; 1 1/4 ts Ground nutmeg; 1/4 ts Baking soda

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INGREDIENTS

1 c Golden raisins
4 lg Eggs; room temperature
1 1/2 c Unbleached all purpose flour
6 tb Buttermilk
1 1/2 c Unsalted shelled pistachios;
1 c Plus 10 tablespoons bourbon
1 c Chopped dried pineapple
1/2 c (1 stick) unsalted butter;
1/4 c Peach preserves
3 c Sugar
2 c Chopped dried peaches
1/4 c Fresh orange juice
1 tb Lemon Peel ; grated
1/4 ts Salt
1 c Sweetened shredded coconut
1/8 ts Ground cinnamon
2 c Water
1 c Chopped dried pears
1 c Finely ground almonds
1 1/4 ts Ground nutmeg
1/4 ts Baking soda

Servings

INSTRUCTIONS

Because the more traditional dark fruitcakes arent really to her liking, senior editor Sarah Belk created this one, filled with her favorite nuts and dried fruits. To make these gifts even more festive, she suggest decorating the glazed cakes with additional dried fruits and nuts. Combine 2 cups sugar and 2 cups water in heavy medium saucepan. Stir over low heat until sugar dissolves, Increase heat and bring to boil. Cool syrup completely. Add 1 cup bourbon, peaches, raisins, pears and pineapple to syrup and toss. Let stand 2 hours at room temperature. Preheat oven to 300F. Butter two 9x5x3-inch loaf pans. Line with parchment; butter parchment. Drain fruit thoroughly. Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl. Add fruit mixture and toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in medium bowl. Whisk 6 tablespoons bourbon, buttermilk and orange juice in small bowl. Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Fold in fruit mixture. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 1 1/2 hours. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn cakes right side up. Mix remaining 4 tablespoons bourbon with peach preserves in small bowl. Brush mixture over top and sides of warm cakes. Cool completely. Wrap tightly and store in cool dark place at least 2 days and up to 1 month. Makes 2 fruitcakes Bon App?tit December 1992 Posted to recipelu-digest by Sandy on Feb 26, 1998

NOTES

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Apricot Pistachio Fruitcakes

1 c Golden raisins
4 lg Eggs; room temperature
1 1/2 c Unbleached all purpose flour
6 tb Buttermilk
1 1/2 c Unsalted shelled pistachios;
1 c Plus 10 tablespoons bourbon
1 c Chopped dried pineapple
1/2 c (1 stick) unsalted butter;
1/4 c Peach preserves
3 c Sugar
2 c Chopped dried peaches
1/4 c Fresh orange juice
1 tb Lemon Peel grated
1/4 ts Salt
1 c Sweetened shredded coconut
1/8 ts Ground cinnamon
2 c Water
1 c Chopped dried pears
1 c Finely ground almonds
1 1/4 ts Ground nutmeg
1/4 ts Baking soda

Because the more traditional dark fruitcakes arent really to her liking,  senior editor Sarah Belk created this one, filled with her favorite nuts  and dried fruits. To make these gifts even more festive, she suggest  decorating the glazed cakes with additional dried fruits and nuts.    Combine 2 cups sugar and 2 cups water in heavy medium saucepan. Stir over  low heat until sugar dissolves, Increase heat and bring to boil. Cool syrup  completely. Add 1 cup bourbon, peaches, raisins, pears and pineapple to  syrup and toss. Let stand 2 hours at room temperature.    Preheat oven to 300F. Butter two 9x5x3-inch loaf pans. Line with  parchment; butter parchment. Drain fruit thoroughly. Mix pistachios,  coconut, almonds and 3/4 cup flour in large bowl. Add fruit mixture and  toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda  in medium bowl. Whisk 6 tablespoons bourbon, buttermilk and orange juice in  small bowl.    Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in  large bowl until fluffy. Add eggs 1 at a time, beating well after each  addition. Stir in dry ingredients alternately with buttermilk mixture,  beginning and ending with dry ingredients. Fold in fruit mixture.    Divide batter between prepared pans. Bake until toothpick inserted into  centers comes out clean, about 1 1/2 hours. Cool cakes in pans on racks 15  minutes. Turn out cakes onto racks; peel off paper. Turn cakes right side  up.    Mix remaining 4 tablespoons bourbon with peach preserves in small bowl.  Brush mixture over top and sides of warm cakes. Cool completely. Wrap  tightly and store in cool dark place at least 2 days and up to 1 month.    Makes 2 fruitcakes    Bon App?tit December 1992    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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Nutrition

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Serving Size: 1 Serving (2788g)
Recipe Makes: 1 Servings

Calories: 8787
Calories from Fat: 337 (4%)

Amt Per Serving		% DV

	Total Fat 37.5g	50 %
	Saturated Fat 31g	155 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.4g
Cholesterol 3.7mg		1 %
Sodium 703.9mg		24 %
Potassium 2055.8mg		54 %
Total Carbohydrate 2157.8g		635 %
	Dietary Fiber 19.3g	77 %
	Sugars, other 2138.5g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8787

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