Light Fruit Cake

Name: Light Fruit Cake
Ingredients: 1 (6 oz.) can frozen orange juice, thawed (undiluted); 1 c. pecans, chopped; 1 tsp. vanilla; 1 (8 oz.) can unsweetened, crushed pineapple with juice; 1 c. cranberries, chopped; 1 (8 oz.) pkg. pitted dates, chopped; 2 eggs, lightly beaten; 2 c. all-purpose flour; 1/2 tsp. ground cinnamon; 1 1/4 tsp. baking soda; 1/2 tsp. allspice

11 ingredients

9 steps

Ingredients

1 (6 oz.) can frozen orange juice, thawed (undiluted)
1 c. pecans, chopped
1 tsp. vanilla
1 (8 oz.) can unsweetened, crushed pineapple with juice
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
2 eggs, lightly beaten
2 c. all-purpose flour
1/2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/2 tsp. allspice

Directions

1

Combine the juice, pecans, vanilla, pineapple with juice, cranberries, dates and eggs.
2

Sift the flour, cinnamon, baking soda and allspice; add to fruit mixture and stir well.
3

Spoon batter into 6-cup Bundt pan or 6 1/2-inch tube pan that has been coated with cooking oil or spray.
4

Bake at 325° for 1 hour or until wooden pick inserted in cake comes out clean.
5

Cool cake in pan 20 minutes.
6

Remove and cool completely on wire rack.
7

Wrap in foil and let set on counter 2 days.
8

Store in refrigerator.
9

This also freezes well.