- 1 1/2 cups fresh orange juice
- 1 1/2 cups chopped candied orange peel
- 1 cup chopped dried cherries
- 1 cup chopped dried apricots
- 1 cup chopped dried pineapple
- 3/4 cup currants
- 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 tablespoons unsalted butter, at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 egg whites, divided
- 3 glaceed red cherries, cut in half, for garnish
- 8 pecan halves for garnish
- Position rack in center of oven; preheat to 275 degrees 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.
- 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.
- Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
- 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.
- 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 glaceed cherries and pecans.
- 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.