3 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup orange juice concentrate
1 cup water
1 cup small currants
1 cup dried cherries
1 cup white sugar
1/2 cup honey, divided
1 1/2 cups butter
2 1/4 cups white sugar
1/2 cup apricot preserves
1 (2 pound) loaf French toast, cut into 1 inch slices
1 cup raisins
1 teaspoon lemon zest
2 tablespoons chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10 inch round cake pan.
Empty the oranges, raisins, cherries and sugar from both sides of a single layer cake pan. Add the water and orange juice concentrate; mix well. Pour into the pan.
Stir butter with the apricot preserves, honey, pecans and lemon zest. Mix well. Pour crumble mixture over batter in the prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack. Serve hot or cold.