MF Notes: 1/5/23: Made 1/2 batch again. Needs more fruit. This one 300 45 mins. 2 loaf pans on cushioned sheet. No cozies.

All fruits = 20 oz. Combine dried fruit with liquor. Let stand at room temp overnight.

Preheat oven to 300°F. Parchment/butter loaf pans.

Beat butter, sugar in bowl until light. Beat in eggs 1 at a time, then vanilla, molasses.

Whisk flour with baking powder, baking soda and spices. Add to wet in 3 additions. Stir in pecans, cherries, fruit mixture and soaking liquid.

Divide batter among pans. Top with pecan halves and cherries. Place on baking sheet on center rack of oven. Bake until tester comes out clean, about 1 hour (check in 45 mins).

Cool in pans on racks. Wrap in plastic. Let stand 1-3 days at room temp. Wrap in cheesecloth and baste with liquor, then weekly.

To make a clear glaze: Combine 1 cup sugar, 1/2 cup water and 1/3 cup light corn syrup in pot; heat over low heat until sugar dissolved. Increase to medium and boil to 240°F. Cool completely.