7 tb Unsalted Butter
4 oz Pitted Dried Cherries;
-coarsely chopped
3/4 c Orange Liqueur
4 oz Dried Apricots
2 oz Dried Pineapple; broken up
1/2 c Cake Flour
1/4 c Firmly Packed Light Brown
-Sugar
2 tb Crystallized Ginger; finely
-chopped
1/4 ts Ground Nutmeg
1 pn Ground Cloves
2 Eggs
2/3 c Pecans; coarsely chopped
Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or
bowls with 1 tb butter. Line bottom of molds with waxed paper. Grease
paper. Combine cherries and liqueur in microwave-safe 4 cup glass
measure. Reserve. Combine apricots, pineapple, and 2 ts flour in a
food processor. Pulse with on/off motion until coarsely chopped. Stir
into cherry mixture. Cover measure tightly with microwave-safe
plastic. Microwave on HIGH (100%) for 3 minutes. Carefully prick
plastic to release steam. Carefully uncover. Drain through strainer,
reserving fruit and syrup separately.
Place remaining flour, butter, sugar, ginger, nutmeg and cloves in
food processor. Pulse with on/off motion to combine. Add eggs. Whirl
just until smooth. Scrape mixture into a large bowl. Stir in nuts and
reserved fruit. Divide batter evenly among prepared molds. Cover each
tightly with microwave-safe plastic wrap. Place bowls around inside
edge of microwave carousel. Microwave on HIGH (100%) for 4 minutes
and 30 seconds. Carefully prick plastic to release steam. Carefully
uncover.
Turn cakes onto a large plate and let cool slightly. Carefully remove
waxed paper. Brush reserved syrup over cakes as they cool. When
completely cool, wrap cakes in plastic warp. Store in refrigerator
and use within 2 weeks.
Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61
mg sodium, 161 mg cholesterol.
Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.
Yields
4 Servings