• Heat oven to 325°F. Generously coat two 6-cup fluted tube pans or two 9 x 5 x 3-inch loaf pans with nonstick cooking spray.

  • Combine cherries, walnuts, dates, citron, sugar, butter, molasses, salt, cinnamon, nutmeg and cloves in large bowl. Pour 2 cups boiling water over mixture; stir until butter is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing evenly.

  • Bake in 325°F oven, 1 hour for tube pans, 65 to 70 minutes for loaf pans. Cool cakes in pans on wire rack for 15 minutes. Unmold cakes onto rack. Cool completely.

Meanwhile, prepare glaze:

  • Whisk together confectioners sugar, bourbon and butter in small bowl until smooth. Gradually stir in enough hot water to make good drizzling consistency. Cover; set aside.

  • When cake is cooled, drizzle with glaze. Let stand until glaze hardens. Decorate with berries and grapes.

Nutrition Facts

378 calories; 15 g total fat; 6 g saturated fat; 22 mg cholesterol; 216 mg sodium. 60 g carbohydrates; 4 g protein;