Light Fruitcake

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

16 ingredients

10 steps

Ingredients

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

Directions

1

Combine 1/4 cup brandy, thawed orange juice concentrate and cranberries in a large bowl; cover and let stand 1 hour.
2

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

Add to cranberry
4

mixture; stir well.
5

Combine flour, baking soda, salt, cinnamon, allspice and nutmeg.
6

Add to fruit mixture; stir well.
7

Spoon batter into a 6-cup Bundt pan coated with cooking spray.
8

Bake at 325° for 45 minutes or until a wooden pick comes out clean.
9

Cool cake 20 minutes.
10

Remove from pan and cool completely on a wire rack.