Preheat oven to 325 ° F. Generously grease and flour a 10-inch tube pan. Remove 2 Tsp. zest and squeeze juice from orange, set juice aside for glaze. In a large bowl lightly beat eggs and combine orange zest and next five ingredients through vanilla. Add in next five ingredients through salt and stir until combined. Sprinkle chopped pecans in bottom of tube pan. Pour batter over pecans. Bake for 50 minutes or until toothpick comes out clean. Cool cake on wire rack for 20 minutes. Remove from pan and cool completely. While cooling mix glaze in medium bowl. Add enough orange juice to powdered sugar to reach drizzling consistency. Drizzle glaze over cake, sprinkle with additional pumpkin pie spice.

From the kitchen of Sandi Smith

Prepare one 9" springform pan that is at least 3 inches deep; lightly grease the pan to adhere the paper. Cut two circles of wax or parchment paper to fit in the bottom of the pan and cut a strip of paper twice the depth and just larger than the circumference of the pan. Make a 2" fold along one long edge of the the stirp and make angled cuts into the folded edge one or two inches apart. Place one circle in the bottom of the pan and then line the sides of the pan with the one strip, placing the folded and cut edge around the bottom of the pan. Place the second circle of paper in the pan to cover the fold with the cuts. Lightly grease the paper, both the bottom and sides. Cut two long strips of brown paper the same height as the wax paper lining to fit around the outside of the pan. Tie both strips of brown paper in a double thickness around the outside of the pan. Use cotton string to tie in place. TIP: the brown paper helps to keep the cakes from drying out during the long bake time. Use tape to initially hold the paper, and then tie with cotton string to ensure it holds in place while baking.

In a large mixing bowl, combine mixed candied fruit, pineapple, golden raisins, dark raisins, and orange zest; stir to mix. Add orange juice and brandy; mix well. Cover tightly and set aside for several hours or overnight to marinate. Stir occasionally to ensure the orange juice and brandy are evenly distributed throughout the fruits. TIP: Place the mixture in a re-sealable plastic bag to marinate. Turn the bag over occasionally to disburse the orange juice and brandy evenly throughout the fruits. Preheat oven to 300°. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Sift or whisk together to mix. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. TIP: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium, speed. slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated ant the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Each egg should be fully incorporated into the mixture before adding the next egg. With the mixer on low speed, add the flour mixture in two additions, beating just until mixed. Remove the bowl from the mixer, and gently fold the fruit and brandy mixture along with the almonds into the batter. Spoon the batter into the prepared pan and smooth surface with the back of a spoon. Place a small pan of water on the bottom rack of the oven. Place the fruitcake pan on a baking sheet with 1/2 inches sides to catch any leakage. Place fruitcake on middle rack and bake 2 1/2 to 3 hours or until a cake tester comes out clean. Remove from oven and cool completely in pan on a wire rack.

On half of each tortilla, sprinkle 1/4 of the cheeses, basil, onion, and hazelnuts; top with pear slices. Fold in half and brush both sides with olive oil. Heat in non-stick skillet 2-3 minutes on each side or until cheese melts and tortilla browns. Cut each quesadilla into four pieces.