Instructions: Combine the dried fruit in a bowl and add the hot apple juice, vanilla, and spices. Let stand at room temperature for 1 hour to macerate and soften the fruit. Spray the sides and bottoms of 6 (5 3/4 x 3 inch) disposable aluminum loaf pans with no-stickum spray, or grease and flour. Preheat the oven to 300 degrees.

In a mixing bowl, combine the flour, 3/4 cup of the sugar, baking powder, and salt.

Add the nuts and ginger; toss to distribute.

With an electric mixer, beat the eggs and remaining 1/4 c sugar until thick, foamy, and at least double in volume, about 3 minutes. Pour into the fruit mixture, then sprinkle the flour mixture over the top. Stir with a large spatula until thoroughly mixed and all the fruit and nuts are evenly coated with the batter. Pack the mixture into the prepared pans; press down gently to fill the pans and smooth the tops.

Arrange the pans on a baking sheet to avoid tipping, and place in the center of the preheated oven. Bake 50 to 60 minutes, until firm and lightly browned. A bamboo skewer inserted into the centers will come out clean. Drizzle each warm loaf with 2 T of the hot soaking liquid. Let cool in the pans for 10 minutes, then invert onto a rack to cool completely. Store wrapped in foil in the fridge for up to 2 weeks, or freeze up to 4 months.

If glazing, remove from the fridge and let stand one hour. Make the glaze and brush while very hot over the top and sides of the cake. Let stand 10 minutes and apply another layer. You can decorate the top with nut halves, if desired.

They will stick when the glaze sets. Brush the cake once, decorate, then glaze a second time over the nuts. Let stand 2 hours before serving.

Apple jelly glaze
1 1/2 c apple jelly
1 T water
1 T fresh lemon juice

Combine the jelly and water in a saucepan or in a microwave proof bowl. Heat to liquefy the jelly. Bring to a boil and remove from the heat. Stir in the lemon juice and use immediately while very hot. Reheat as necessary if glaze cools while brushing onto the cakes. Glaze can be stored in the fridge and re-heated.

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