Step One:

2 c. Maraschino cherries and juice in the cars
1 lb. raisins
1 c. sugar
1 sm. can crushed pineapple
1 c. prunes, diced

Step Two:

3 1/2 tsp. baking powder
1 c. brown sugar
1 c. Crisco
1/4 tsp. each ground cloves, ground allspice, ground ginger
3 eggs

Final Step:

3 1/2 c. flour
1 c. applesauce
2/3 lb. chopped pecans

In a large saucepan cook the ingredients in step one together until there is not a lot of juice left. Let it cool. This can be done a day or two before making the cake. Just cover and refrigerate. Make sure you do not omit the prunes. They give the cake a great taste and you won't taste the prunes.

In a large bowl cream together the ingredients listed in step 2 until light and fluffy.

Add flour and mix. Add applesauce, blending well. Add fruit mixture from step one and mix well. Add pecans (pecans are optional, but tastes great).

Put batter into 6 to 9 mini loaf aluminum pans that have been sprayed with cooking spray. Fill pans about 2/3 full. Set pans on a baking sheet to hold them.

Bake at 350°F for 40 to 60 minutes. Check with toothpick and bake until no cake sticks to the toothpick. They will be medium brown color. Let them sit for about 5 minutes before removing them from the pans.