Yield: 20 servings
|1 pounds||Candied pineapple|
|¾ pounds||Apricots, dried|
|½ pounds||Peaches, dried|
|½ teaspoon||Baking powder|
|1 cup||Egg whites|
|1 tablespoon||Lemon extract|
Cut pineapple, apricots, and peaches into ½" dice and combine in large bowl. Add flour, tossing to coat fruit. In separate bowl, sift tgether sugar, baking powder, and flour.
Preheat oven to 250.
In small bowl combine applesauce, egg whites, vanilla, and lemon extract. Stir into dried fruit mixture. Add flour mixture, stirring until blended. Spoon batter into 9" tube pan, lighly sprayed with non-stick cooking spray.
Bake 3 hours. Let cake cool in pan on rack.
Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake.
Store in covered container in refrigerator one month or longer before serving, occasionally adding more liqueur to cake.
At LAST! I've got the fat free fruitcake recipe. This is SO good. You won't believe your taste buds.
Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf sized. She said it made several that size. I'll have to ask her if she cooked it a different amount of time and if she really let it sit for a month before digging in. I don't think I could wait that long! Posted J.LEVINSON3 Dec 18, 1992 Submitted By BARRY WEINSTEIN On 05-31-95