Title: Light Brandy Fruitcake
Categories: Bakery Cake Check
Yield: 1 Servings

3/4	c	Brandy; divided
6	oz	Orange juice concentrate; thawed but undiluted
1	c	Cranberries; chopped fresh or frozen
8	oz	Dates; pitted, chopped
1	c	Chopped walnuts
1	tb	Grated orange peel
1	ts	Vanilla
2		Eggs; lightly beaten
8	oz	Pineapple tidbits; unsweetened, drained
2	c	All purpose flour
1 1/4	ts	Baking soda
1/4	ts	Salt
1/2	ts	Ground cinnamon
1/4	ts	Ground nutmeg
1/4	ts	Ground allspice

This fruitcake is not only light in color but has also fewer calories and fat than traditional ones.

Combine 1/4 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 1/2 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

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