Light Fruit Cake - cooking recipe

Ingredients

1 (6 oz.) can frozen orange juice, thawed (undiluted)
1 c. pecans, chopped
1 tsp. vanilla
1 (8 oz.) can unsweetened, crushed pineapple with juice
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
2 eggs, lightly beaten
2 c. all-purpose flour
1/2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/2 tsp. allspice

Preparation

Combine the juice, pecans, vanilla, pineapple with juice, cranberries, dates and eggs.
Sift the flour, cinnamon, baking soda and allspice; add to fruit mixture and stir well.
Spoon batter into 6-cup Bundt pan or 6 1/2-inch tube pan that has been coated with cooking oil or spray.
Bake at 325\u00b0 for 1 hour or until wooden pick inserted in cake comes out clean.
Cool cake in pan 20 minutes.
Remove and cool completely on wire rack.
Wrap in foil and let set on counter 2 days.
Store in refrigerator.
This also freezes well.