12 servings

Hands on: 20 minutes

Photo: T. Levette Bagwell/AJCbr> Styling: DEBORAH GEERING/Special (ENLARGE)
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Total time: 2 hours

Even fruitcake haters will likely love this full-flavored bread, with its hints of spice and bourbon.

4 cups mixed dried fruit such as cherries, raisins, apples, pears, apricots, cranberries, figs, prunes, dates or papaya

1 cup water

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1/2 cup granulated sugar

2 teaspoons baking soda

1/2 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

Pinch of freshly ground black pepper

3/4 cup canola oil

2 eggs, beaten

1/4 cup dark molasses

1/2 cup packed brown sugar

2 tablespoons bourbon

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour two 7-by-3-inch loaf pans. Chop the fruit into uniform pieces. Heat the water in a saucepan, add the dried fruit and bring to a simmer. Remove from heat, cover and let sit for 10 minutes, or until fruit is soft.

Sift together the flours, granulated sugar, baking soda, cinnamon, cloves, salt and pepper. Set aside.

In a large mixing bowl, combine the oil, eggs, molasses, brown sugar, bourbon and vanilla. Stir in the dry ingredients. Drain the softened fruit and add to the batter. Divide the batter between the loaf pans. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Let the loaves cool in the pan for 15 minutes, then turn them out and cool completely on wire racks.

- From "Flavored Breads" by Mark Miller and Andrew MacLaughlan (Ten Speed Press, $29.95)

Per serving: 371 calories (percent of calories from fat, 35), 4 grams protein, 57 grams carbohydrates,

4 grams fiber, 15 grams fat (1 gram saturated), 31 milligrams cholesterol, 409 milligrams sodium.