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Golden Fruitcake

DIRECTIONS

Spread almonds in a single layer on a baking sheet and toast until golden, about 5 minutes per side. Combine almonds, lemon peel, orange peel, raisins, apricots, peaches, apple, and orange liqueur in a large bowl and macerate at room temperature for 2 hours.
Sift flour, baking soda, mace, ginger, cloves, and salt together into a large bowl. Stir in bread crumbs and set aside.
Preheat oven to 350°. Beat butter with an electric mixer in a large bowl, gradually adding sugar and beating until mixture is light and fluffy. Beat in eggs, one at a time, then beat in sour cream, lemon juice, and vanilla. Slowly add dry ingredients, mixing until combined. Gently fold in macerated fruit and liqueur, then spoon into 2 well-greased fluted 4-cup tube pans.
Cover pans with lids or greased aluminum foil and place in a deep roasting pan. Add enough hot water to come one-third up sides of pans. Bake until a toothpick inserted in center comes out clean, about 1 hour and 45 minutes. Unmold cakes while warm; allow to cool before serving. (Store, wrapped in plastic wrap, in refrigerator.)