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.