Light Fruitcake - cooking recipe

Ingredients

1/4 c. brandy
1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
1 c. chopped pecans
1 Tbsp. grated orange rind
1 tsp. vanilla extract
2 eggs, lightly beaten
1 (8 oz.) can unsweetened pineapple tidbits, drained
2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
vegetable cooking spray
1/2 c. brandy

Preparation

Combine brandy, orange juice and cranberries in large bowl. Cover mixture and let stand 1 hour.
Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
Add to cranberry mixture. Stir well.
Combine flour and next 5 ingredients.
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 inserted into cake comes out clean.
Cool cake in pan 20 minutes.
Remove from pan and let cool completely on wire rack. 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.
Yield: 16 servings (about 181 calories each).
Fat: 6 grams.