- About 1 cup (1/2 lb.) butter or margarine, at room temperature
- 1 cup sugar
- 6 large eggs
- 1/4 cup molasses
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 pound (2 2/3 cups) dried apricots
- 1/2 pound (2 cups) pecan halves
- 1/2 pound dried lightly sweetened pineapple
- 1/2 pound (2 cups) dried sweetened cranberries
- 1/2 pound (2 cups) dried cherries or blueberries
- 1/2 cup apricot jam
- 2 tablespoons orange-flavor liqueur
- calories 351
- caloriesfromfat 38 %
- protein 3.6 g
- fat 15 g
- satfat 5.5 g
- carbohydrate 54 g
- fiber 2.8 g
- sodium 105 mg
- cholesterol 71 mg
How to Make It
Lightly butter a 5- by 9-inch loaf pan. Line with cooking parchment.
In a bowl with a mixer, beat 1 cup butter with sugar until fluffy.
Beat in eggs, 1 at a time, until well blended. Beat in molasses.
Mix flour, cinnamon, nutmeg, cardamom, cloves, and allspice. Add to egg mixture; beat just until blended.
Set aside 6 to 8 apricots, 10 to 12 pecan halves, and 1 pineapple ring.
Cut remaining pineapple into 3/4-inch pieces and add to batter along with the remaining apricots and pecans and the cranberries and cherries. Stir until well mixed.
Scrape batter into parchment-lined pan, pressing firmly to eliminate air pockets; spread top level.
Bake in a 275° oven until cake is firm in center when touched, about 3 hours. If it browns too rapidly, drape with foil.
Cool in pan on rack at least 2 1/2 hours. Lift out cake; peel off parchment.
Mix apricot jam with liqueur and brush over top of cake. Decoratively arrange reserved apricots, pecans, and pineapple in apricot glaze; brush more apricot jam mixture over fruit. Wrap airtight and chill at least 1 day.
Nutritional analysis per 3 ounces.