Preheat Dutch Oven. Remove orange skin and membrane and slice thinly. Drain juice from pineapple and reserve ¼ cup. Heat 2 Tbs. butter in your Dutch Oven and stir in 1/3 cup of sugar, the marmalade and reserved pineapple juice until sugar is dissolved. Remove from the charcoal and arrange pineapple, orange and cherries on the Dutch Oven bottom and set aside. In a medium bowl, stir together flour and , baking powder, ground ginger, cinnamon, allspice, cloves salt and set aside. In a large bowl, place ½ cup butter, molasses, remaining 1/3 cup sugar and boiling water; stir to melt butter. With an electric mixer beat at medium speed until the sugar is dissolved and butter is melted. Beat in eggs; reduce speed to low. Stir in flour mixture just until blended. Pour batter in Dutch Oven. Bake 40 minutes until toothpick inserted in center comes out clean. Let cook in pan on rack 3-4 minutes. Run a knife around the edge of cake to loosen from the Dutch Oven. Invert onto serving platter or oven lid.

	1 seedless orange	1 can (20 oz.) pineapple slices
	2 Tbs. + ½ cup butter or margarine	2/3 cup firmly packed brown sugar
	2 Tbs. orange marmalade	16 maraschino cherry halves
	2 ½ cups all-purpose flour	2 tsp. baking powder
	2 tsp. ground ginger	1 tsp. ground cinnamon
	½ tsp. ground allspice	¼ tsp. ground cloves
	½ tsp. salt	3/4 cup unsulpured molasses
	¾ cup boiling water	2 eggs, lightly beaten