1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter and flour five 5 1/2 x 3/4 x 2-inch mini loaf pans, tapping out the excess flour.

2. In a medium bowl, combine the pineapple, cranberries, currants, and pecans. Measure out 1/4 cup of the mixture and set aside.

3. In another medium 3 bowl, whisk the fruit juice concentrate, buttermilk, and eggs until well combined. Sift the flour, baking soda, salt, cinnamon, ginger, and allspice into another medium bowl. Add to the wet ingredients and whisk until smooth. Stir in the remaining fruitpecan mixture. Divide the batter evenly among the pans, smoothing the tops. Sprinkle the reserved fruitpecan mixture over the tops of the mini loaves. Place the pans on a large baking sheet.

4. Bake until the tops of the loaves spring back when pressed lightly with a finger, 45 to 55 minutes. Cool for 10 minutes on a wire cake rack. Run a knife around the insides of the pans to loosen the cakes, then unmold onto the cake rack. Cool completely. (Wrapped tightly in plastic wrap, the loaves will keep at room temperature for up to 3 days.)

Makes five 5 1/2 x 3/4-inch loaves