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)
- 16
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
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.