Ingredients

• 1 1/2 cups fresh orange juice
• 1 1/2 cups chopped candied orange peel, (about 8 ounces)
• 1 cup chopped dried cherries, (about 6 ounces)
• 1 cup chopped dried apricots, (about 6 ounces)
• 1 cup chopped dried pineapple, (about 6 ounces)
• 3/4 cup currants, (about 4 ounces)
• 1 cup all-purpose flour, divided
• 3/4 cup whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/4 cup mild extra-virgin olive oil, or walnut oil
• 2 tablespoon unsalted butter, at room temperature
• 3 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large egg whites, divided
• 3 glacéed red cherries, cut in half, for garnish
• 8 pecan halves, for garnish

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Cooking Directions

Step 1

Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.

Step 2

Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.

Step 3

Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.

Step 4

Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

Step 5

Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.

Step 6

Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.