Creole Christmas Fruitcake Recipe

=== FOR THE SIMPLE SYRUP ===
2 c Sugar
2 c Water
1 Strips zest of 2 lemons;
-(abt 3 tbspns)
Juice of 2 lemons; (abt 1/4
-cup)
=== FOR THE CAKE ===
1 lb Combination of dried fruits
(such as blueberries;
-cranberries,
Cherries; raisins, and
-chopped apricots)
1 lb Unsalted butter; room
-temperature
2 c Sugar
4 oz Almond paste
8 lg Eggs
1 c Grand Marnier or other
-orange-flavored
Liqueur
4 c Flour
2 ts Baking powder
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Fresh grated nutmeg
1 c Silvered blanched almonds
1 c Pecans pieces
1 c Walnut pieces
1/2 c Bourbon

Make a simple syrup by combining the sugar and water in a medium-size
heavy-bottomed saucepan over medium-high heat. Add the lemon zest and
juice and bring to a boil, stirring to dissolve the sugar. Boil for 2
minutes and remove from the heat. Combine the dried fruits together
in a large mixing bowl. Pour the simple syrup over them, toss to
coat, and let steep for 5 minutes. Strain and reserve the syrup.
Creme the butter, sugar, and almond paste together in the bowl of an
electric mixer fitted with a paddle at low speed, occasionally
scraping down the sides of the bowl. Beat until the mixture is fluffy
and smooth, about 2 minutes. Add the eggs one at a time, mixing in
between each addition on low speed and scraping down the sides of the
bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to
incorporate. Combine the flour, baking powder, salt, cinnamon, and
nutmeg in a medium-size mixing bowl and blend well. Add this mixture
1/2 cup at a time to the butter mixture with the mixer on low speed,
each time mixing until smooth, about 2 minutes. Scrape down the sides
of the bowl as necessary. The batter will be thick. Add the warm
fruit and all the nuts a little at a time, mixing well. Scrape down
the sides of the bowl and the paddle. Preheat the oven to 350
degrees. Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup
of the batter into each pan. Bake until golden and the tops spring
back when touched, about 45 minutes (rearranging them after 25
minutes if necessary to brown evenly). Cool for 10 minutes in the
pans. Remove cakes from the pans and cool completely on wire racks.
Wrap each cake in a layer of cheesecloth. Store in plastic storage
bags until they are slightly stale, 3 to 4 days. Combine the reserved
simple syrup with the remaining 1/2 cup Grand Marnier and the
bourbon. Without removing the cheesecloth, make tiny holes with a
toothpick randomly on the top of each cake. Pour 2 tablespoons of the
syrup over the top of each cake once every 2 to 3 days until all of
the syrup is used. Let the cakes age for up to 3 weeks before eating.
This recipe yields 12 cakes.

Yields
12 servings