3/4 c Brandy; divided 2 ea Eggs; lightly beaten
6 oz Orange juice concentrate; 8 oz Pineapple tidbits;
-thawed but undiluted -unsweetened, drained
1 c Cranberries; chopped 2 c All purpose flour
-fresh or frozen 1 1/4 ts Baking soda
8 oz Dates; pitted, chopped 1/4 ts Salt
1 c Chopped walnuts 1/2 ts Ground cinnamon
1 tb Grated orange peel 1/4 ts Ground nutmeg
1 ts Vanilla 1/4 ts Ground allspice
This fruitcake is not only light in color but has also fewer calories
and fat than traditional ones.
Combine 1/4 cup of the brandy, the orange juice concentrate and
cranberries; cover and let stand 1 hour. Combine dates, walnuts,
orange peel, vanilla, eggs and pineapple tidbits; add to cranberry
mixture. Combine flour, baking soda, salt, cinnamon, nutmeg and
allspice. Add to fruit mixture; stir well.
Coat a 6 cup Bundt pan with nonstick cooking spray. Spoon batter into
pan. Bake at 325 degrees F for 45 minutes or until a wooden pick
inserted in cake comes out clean. Cool cake in pan 20 minutes; remove
from pan, and let cool on a wire rack.
Bring remaining 1/2 cup brandy to a boil; let cool. Moisten several
layers of cheesecloth in the brandy, wrap cake in cheesecloth.
Cover cake with plastic wrap and then aluminum foil. Store cake in a
cool place at least one week before serving.
Makes 1 fruitcake, 16 servings
Per Serving: Calories: 211 per 1/16th (7% protein, 57% carbohydrate,
23% fat) Protein: 4 grams Fat: 6 grams Cholesterol: 27 mg
Carbohydrate: 31 grams Sodium: 142 mg Exchanges: 1 fruit, 1 bread, 1
fat
Yields
1 servings