Light Fruitcake

By VerneJ

Nutritional Facts per serving: about 181 calories, 3.4g protein, 6g fat, 29.8g carbohydrates, 34g cholesterol, 1g iron, 111g sodium, 34g calcium

From: Cooking Light (Dec. 1987)

Ingredients

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

Details

Servings 16
Adapted from cookinglight.com

Preparation

Step 1

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

2. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture; stir well.

3. Combine flour and next 5 ingredients. Add to fruit mixture; stir well.

4. Spoon batter into a 6-cup Bundt pan coated with cooking spray; bake at 325°F for 45 minutes or until a wooden pick inserted in cake comes out clean. Cook cake in pan 20 minutes; remove from pan, and let cool completely on a wire rack.

5. 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.