1 seedless orange
1 (20 oz.) can pineapple slices in natural juice
2 tbsp. + 1/2 c. butter
2/3 c. firmly packed light brown sugar, divided
2 tbsp. orange marmalade
16 maraschino cherry halves
2 eggs, lightly beaten
2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. unsulphered molasses

Preheat oven to 350 degrees. Peel orange, thinly slice. Drain juice from pineapple, save 1/4 cup juice. In 10 inch cast-iron skillet, heat 2 tablespoons butter over low heat. Stir in 1/3 cup sugar, the marmalade and pineapple juice until sugar is dissolved. Remove from heat. Arrange pineapple, orange, and cherries on bottom of skillet; set aside.

In medium bowl, stir together flour and next 6 ingredients; set aside. In large bowl, place 1/2 cup butter, molasses, remaining 1/3 cup sugar and boiling water; stir to melt butter slightly. Beat at medium speed until sugar is dissolved and butter is melted. Beat in eggs; reduce speed to low. Stir in flour mixture just until blended. Pour batter over fruit in skillet.

Bake 40 minutes or until toothpick comes out clean. Cool in pan 3-4 minutes. Run knife around edge of cake to loosen from pan side. Invert onto serving platter. Serve warm.