Light Fruitcake - cooking recipe

Ingredients
    1/4 c. brandy or fruit juice
    1 (6 oz.) can orange juice concentrate
    1 c. cranberries, chopped
    1 (8 oz.) pkg. pitted dates, chopped
    1 c. chopped pecans
    1 Tbsp. grated orange rind
    1 tsp. vanilla
    1 (8 oz.) can unsweetened pineapple tidbits, drained
    2 eggs, lightly beaten
    2 c. all-purpose flour
    1 1/4 tsp. baking soda
    1/4 tsp. salt
    1/2 tsp. ground cinnamon
    1/4 tsp. allspice
    1/4 tsp. nutmeg
    1/2 c. brandy
Preparation
    Combine 1/4 cup brandy, thawed orange juice concentrate and cranberries in a large bowl; cover and let stand 1 hour.
    Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
    Add to cranberry
    mixture; stir well.
    Combine flour, baking soda, salt, cinnamon, allspice and nutmeg.
    Add to fruit mixture; stir well.
    Spoon batter into a 6-cup Bundt pan coated with cooking spray.
    Bake at 325\u00b0 for 45 minutes or until a wooden pick comes out clean.
    Cool cake 20 minutes.
    Remove from pan and cool completely on a wire rack.

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