Light brandy fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Brandy; divided |
| 6 | ounces | Orange juice concentrate; thawed but undiluted |
| 1 | cup | Cranberries; chopped fresh or frozen |
| 8 | ounces | Dates; pitted, chopped |
| 1 | cup | Chopped walnuts |
| 1 | tablespoon | Grated orange peel |
| 1 | teaspoon | Vanilla |
| 2 | eaches | Eggs; lightly beaten |
| 8 | ounces | Pineapple tidbits; unsweetened, drained |
| 2 | cups | All purpose flour |
| 1¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground allspice |
Directions
This fruitcake is not only light in color but has also fewer calories and fat than traditional ones.
Combine ¼ 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 ½ 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
Source: Choices for Living Magazine, Oct-Nov-Dec 1994 Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 09-27-95