In large bowl beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift together dry ingredients: white flour, cloves, cinnamon, mace, baking soda and salt.. Add to oil and egg mixture until well blended.
Toss fruit and pecans in 1 tablespoon flour to lightly coat. Then stir fruit and nuts into batter along with Calvados until pieces are evenly distributed.
Pour batter into greased bundt pan. Bake 1 hour 15 minutes or until cake tester comes out clean, Let cake rest in pan 10 minutes, then unmold and pour glaze over warm cake.
Serves 10-12. Apple Cider Glaze
4 tbsp sweet butter 4 tbsp brown sugar 4 tbsp sugar 3 tbsp Calvados or Applejack 4 tbsp sweet cider 2 tblsp fresh orange juice 2 tbsp heavy cream
Melt butter in small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes.
Remove from heat and cool slightly. Pour over cake while still warm.
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