1 1 / 2 cup orange juice
1 cup dried cherries (about 6 ounces)
1 1 / 2 cup candied orange peel (about 8 ounces)
Dried pineapple 1 cup (6 ounces)
1 cup chopped dried apricots (about 6 ounces)
Currants 3 / 4 cup (about 4 ounces)
3 / 4 cup flour with whole wheat dough
3 tablespoons molasses
1 cup all-purpose flour, divided
1 teaspoon ground cinnamon
1 / 2 teaspoon ground allspice
1 / 2 teaspoon baking powder
2 tablespoons unsalted butter at room temperature
1 / 4 cup mild extra virgin olive oil or walnut oil
1 vanilla extract
Tsp salt 1 / 2
Cup sugar 1 / 2
2 large proteins, divided into
3 glazed cherry red, halved, for garnish
8 walnut halves for garnish
Holder position in center of oven, preheat to 275 ° F. Coat August 2 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-en-3-inches) with cooking spray and sprinkle lightly with flour.
Bring to a boil the orange juice in small saucepan over medium-high heat. Combine orange peel, dried cherries, apricots, pineapple and raisins in large bowl, pour hot juice over fruit and let stand until liquid is absorbed, about 10 minutes. Strain the excess juice, mix the fruit with all-purpose flour 1 / 2 cup warm. Set aside.
Whisk the remaining 1 / 2 cup all-purpose flour, whole wheat flour, cinnamon, pepper, baking powder and salt in medium bowl until well blended.
Put the oil, sugar and butter in a large bowl. Beat with an average speed electric mixer until smooth and creamy, about 2 minutes. Beat the molasses and vanilla, then add the egg whites one at a time, scraping the sides of the bowl, if necessary.
Add the dry ingredients. Pour mixture over fruit and mix well. Divide the mixture into the prepared pans. Decorate top with cherries and glazed walnuts.
Cook the burgers until browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in center should come out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.