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Light fruitcake

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Ingredients/Components

chopped pecans - 1 c
pkg - 1 oz
vanilla extract - 1 tsp
salt - 1/4 tsp
nutmeg - 1/4 tsp
baking soda
all-purpose flour - 2 c
eggs, lightly beaten - 2 item
allspice - 1/4 tsp
ground cinnamon - 1/2 tsp
grated orange rind - 1 Tbsp
brandy - 1/4 c
vegetable cooking spray - 1 item
can frozen orange juice concentrate, thawed and undiluted - 1 oz
cranberries, chopped - 1 c
can unsweetened pineapple tidbits, drained - 1 oz

How to make light fruitcake:

Combine brandy, orange juice and cranberries in large bowl. Cover mixture and let stand 1 hour. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture. Stir well. Combine flour and next 5 ingredients. Add to fruit mixture; stir well. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325° for 45 minutes or until a wooden pick inserted into cake comes out clean. Cool cake in pan 20 minutes. Remove from pan and let cool completely on wire rack. Bring 1/2 cup brandy to a boil; let cool. Moisten several layers of cheesecloth in brandy and wrap cake in cheesecloth. Cover with plastic wrap and then aluminum foil. Store in a cool place at least 1 week before serving. Yield: 16 servings (about 181 calories each). Fat: 6 grams.

Recipe categories: Desserts, Cakes, Fruit.

Rating:

3.8

Average rating: 3.8, total votes: 8

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graham cracker crumbs, sugar, cinnamon, eggs, salt