Grease four microwave-secure 1 to 1 1/2 cup glass or ceramic molds or
bowls with 1 tb butter. Line bottom of molds with waxed wallpaper. Grease
theme. Combine cherries and liqueur in microwave-good 4 cup glass
bill. Reticence. Combine apricots, pineapple, and 2 ts flour in a
food processor. Pulse with on/off motion until coarsely shredded. Stir
into cherry assortment. Cover measure tightly with microwave-safe
shaping. Microwave on MELLOW (100%) for 3 proceedings. Carefully prick
plastic to release steamer. Carefully unveil. Drain through strainer,
reserving fruit and syrup singly.

Place remaining flour, butter, clams, peppiness, nutmeg and cloves in
food processor. Pulse with on/off motion to commingle. Add egg. Whirl
just until smoothen. Scrape mixture into a large roll. Stir in nuts and
reserved yield. Divide batter evenly among prepared molds. Cover each
tightly with microwave-safe plastic twine. Place bowls around inside
edge of microwave roundabout. Microwave on MELLOW (100%) for 4 minutes
and 30 seconds. Carefully prick plastic to release steamer. Carefully
expose.

Turn cakes onto a large plate and let cool slimly. Carefully remove
waxed theme. Brush reserved syrup over cakes as they chill. When
completely coolheaded, wrap cakes in plastic warping. Store in refrigerator
and use within 2 weeks.

Per patty: 779 calories, 7 g protein, 35 g fat, 98 g saccharide, 61
mg na, 161 mg cholesterol.

Exchanges: 2 starch/cabbage, 4 1/2 yield, 7 fat.