Preheat oven to 160 C / Gas 2 1/2. Grease a 26cm tube cake tin. Line bottom with baking parchment and grease again.
In large bowl, cream sugar and margarine until light and fluffy. Add eggs and blend well.
Combine 65g flour with nuts, raisins, dates and 125g cherries, stir until coated. Set aside.
Add remaining flour, bicarbonate of soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and apple sauce into batter. Pour batter into prepared tin. Arrange cherry halves and pecans on top.
Bake in prehated oven for 75 to 105 minutes or until skewer inserted in centre comes clean. Cool upright in tin 5 minutes. Turn out onto wire rack and remove tin and baking parchment. Cool completely.
