Apricot Pistachio Fruitcakes
| Yield: | 1 Servings |
| Categories: |
| 3 | c | Sugar |
| 2 | c | Water |
| 1 | c | Plus 10 tablespoons bourbon |
| 2 | c | Chopped dried peaches |
| 1 | c | Golden raisins |
| 1 | c | Chopped dried pears |
| 1 | c | Chopped dried pineapple |
| 1 1/2 | c | Unsalted shelled pistachios; coarsely chopped |
| 1 | c | Sweetened shredded coconut |
| 1 | c | Finely ground almonds |
| 1 1/2 | c | Unbleached all purpose flour |
| 1 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Baking soda |
| 6 | tb | Buttermilk |
| 1/4 | c | Fresh orange juice |
| 1/2 | c | (1 stick) unsalted butter; room temperature |
| 1 | tb | Grated lemon peel |
| 4 | lg | Eggs; room temperature |
| 1/4 | c | Peach preserves |
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