LIGHT FRUITCAKE

LIGHT FRUITCAKE image

Yield 16 servings

Number Of Ingredients 17

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

Steps:

1) Combine first 3 ingredients in a large bowl; cover and let stand 1 hour. 2) Combine pecans and next 5 ingredients. 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 degrees 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 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.