1/4 c. apple juice
1 (6 oz.) can frozen orange juice concentrate, thawed & undiluted
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
1 c. chopped pecans
1 tbsp. grated orange rind
1 tsp. vanilla extract
2 eggs, lightly beaten
1 (8 oz.) can unsweetened pineapple tidbits, drained
2 c. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
Vegetable cooking spray
1/2 c. apple juice

Combine 1/4 cup apple juice, orange juice concentrate and cranberries in a large bowl; cover cranberry mixture and let stand 1 hour. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture; stir well.

Combine flour and next 5 ingredients. Add to fruit mixture; stir well. Spoon batter into a 6-cup bundt pan coated with cooking spray; bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool cake in pan 20 minutes; remove from pan and let cool completely on a wire rack.