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Ingredients

• 1 c. (6 ounce) cut-up dry pears, packed
• 1 c. (6 ounce) cut-up dry peaches, packed
• 1 c. (6 ounce) cut-up dry apricots, packed
• 1 c. (6 ounce) cut-up dry pitted prunes, packed
• 1 c. (6 ounce) cut-up dry pitted dates, packed
• 1 3/4 c. (6 ounce) cut-up dry apple slices, packed
• 1 c. (5 ounce) seedless raisins, packed
• 1 c. (5 ounce) golden brown raisins, packed
• 1/2 c. (2 1/2 ounce) dry currants, packed
• 1/2 c. (4 ounce) candied yellow pineapple, minced (optional)
• 1 c. Dark rum or possibly brandy
•     Butter-flavor nonstick cooking spray
• 4 lrg Egg whites
• 1 3/4 c. Light brown sugar, packed
• 1/2 c. Honey
• 1/3 c. Apple or possibly orange juice
• 2 1/2 c. Unsweetened applesauce
• 2 tsp Vanilla extract
• 2 Tbsp. Grated orange zest or possibly 1/2 teaspoon pure orange oil or possibly orange extract
• 2 1/4 c. Unsifted all purpose flour
• 1 c. Unsifted whole wheat pastry flour (or possibly use a total of 3 1/4 c. all purpose white flour)
• 1 1/2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 3/4 tsp Salt
• 1 1/2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Grnd cloves
• 1/3 c. Wheat germ
•     Dark rum or possibly brandy for soaking cakes (optional)
• 2 x Recipes Vanilla Icing Glaze (recipe follows)
• 1 c. Confectioners sugar
• 1 1/2 Tbsp. Apple juice or possibly strained orange juice, or possibly dark rum or possibly brandy (up to 2)
• 1/4 tsp Vanilla extract

Description

Book. Yield: Makes 14 C. Of Batter; 8 Small Loaves (5 1/2 X 3 X 2 1/8), 8 Servings Each Or Possibly 4 Average Loaves (8 1/2 X 4 1/2 X 2 3/4), 16 Servings Each. Advance Preparation:…

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