Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or bowls with 1 tb butter. Line bottom of molds with waxed paper. Grease paper. Combine cherries and liqueur in microwave-safe 4 cup glass measure. Reserve. Combine apricots, pineapple, and 2 ts flour in a food processor. Pulse with on/off motion until coarsely chopped. Stir into cherry mixture. Cover measure tightly with microwave-safe plastic. Microwave on High (100%) for 3 minutes. Carefully prick plastic to release steam. Carefully uncover. Drain through strainer, reserving fruit and syrup separately.

Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food processor. Pulse with on/off motion to combine. Add eggs. Whirl just until smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit. Divide batter evenly among prepared molds. Cover each tightly with microwave-safe plastic wrap. Place bowls around inside edge of microwave carousel. Microwave on High (100%) for 4 minutes and 30 seconds. Carefully prick plastic to release steam. Carefully uncover.

Turn cakes onto a large plate and let cool slightly. Carefully remove waxed paper. Brush reserved syrup over cakes as they cool. When completely cool, wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks.

Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg sodium, 161 mg cholesterol.

Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.

Stinson Beach, Ca