Light Fruitcake

Name: Light Fruitcake
Ingredients: 1/4 c. brandy; 1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted; 1 c. cranberries, chopped; 1 (8 oz.) pkg. pitted dates, chopped; 1 c. chopped pecans; 1 Tbsp. grated orange rind; 1 tsp. vanilla extract; 2 eggs, lightly beaten; 1 (8 oz.) can unsweetened pineapple tidbits, drained; 2 c. all-purpose flour; 1 1/4 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/4 tsp. nutmeg; 1/4 tsp. allspice; 1/4 tsp. salt; vegetable cooking spray; 1/2 c. brandy

17 ingredients

14 steps

Ingredients

1/4 c. brandy
1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
1 c. chopped pecans
1 Tbsp. grated orange rind
1 tsp. vanilla extract
2 eggs, lightly beaten
1 (8 oz.) can unsweetened pineapple tidbits, drained
2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
vegetable cooking spray
1/2 c. brandy

Directions

1

Combine brandy, orange juice and cranberries in large bowl. Cover mixture and let stand 1 hour.
2

Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
3

Add to cranberry mixture. Stir well.
4

Combine flour and next 5 ingredients.
5

Add to fruit mixture; stir well.
6

Spoon batter into a 6-cup Bundt pan coated with cooking spray.
7

Bake at 325° for 45 minutes or until a wooden pick inserted into cake comes out clean.
8

Cool cake in pan 20 minutes.
9

Remove from pan and let cool completely on wire rack. Bring 1/2 cup brandy to a boil; let cool.
10

Moisten several layers of cheesecloth in brandy and wrap cake in cheesecloth.
11

Cover with plastic wrap and then aluminum foil.
12

Store in a cool place at least 1 week before serving.
13

Yield: 16 servings (about 181 calories each).
14

Fat: 6 grams.