1 cn Pecans; coarsely chopped,

- (6 oz. or 1 1/2 cups) 1 c Candied pineapple; chopped

1 c Golden raisins

1 c Pitted dates; chopped

1/2 c Candied orange peel; diced

1/2 c Red candied cherries; halved

1 1/2 c All-purpose flour

1/4 c Butter or margarine; soften

1/2 c Granulated sugar

1/2 c Light brown sugar; firmly

- packed 4 lg Eggs

1/4 c Orange juice; fresh squeeze

1/4 c Orange-flavored liqueur;

- i.e. Grand Marnier 1 tb Lemon peel; grated

1 ts Vanilla extract

1/2 ts Nutmeg; freshly grated

1/4 ts Baking soda

Easy Apricot Glaze; recipe - below Assorted dried or candied - fruits and nuts; opt'l Heat oven to 275~F. Grease 8-inch springform pan or 6-cup Bundt pan (see note). In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix. Set aside. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth. Fold in reserved fruit mixture. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note). At serving time, Brush Easy Apricot Glaze over top and sides of cake. Decorate with dried or candied fruit and nuts, if desired. Makes 24 servings. Per serving with glaze without decoration: 248 cal, 3 g prot, 8 g fat, 42 g carb.

Note: If desired, wrap cool cake first in cheesecloth soaked in orange-flavored liqueur or brandy before wrapping in foil for storing. EASY APRICOT GLAZE: In small saucepan over very low heat, stir 1/2 cup apricot preserves until melted and warm. Source: Redbook, December 1988. -MARY WILSON BWVB02B -----