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Light Classic Fruit Cake Recipe

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This recipe for Light Classic Fruit Cake, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Simpson
Added: Friday, January 25, 2008


1/4 c brandy
One 16 oz can frozen orange juice, thawed and undiluted
1 c cranberries, chopped
1 (8 oz) pkg pitted dates, chopped
1 c chopped pecans
1 T grated orange rind
1 t vanilla
2 eggs, lightly beaten
1 (8 oz) can unsweetened pineapple tidbits, drained
2 c all purpose flour
1 1/4 t baking soda
1/4 t salt
1/4 t allspice
1/4 t nutmeg
1/2 t cinnamon
vegetable cooking spray
1/2 c brandy

Combine 1/4 c brandy, orange juice concentrate, and cranberries in a large bowl; cover cranberry 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 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 completely on a wire rack.

Bring 1/2 c 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.

Number Of Servings:
Number Of Servings:
16 servings
Personal Notes:
Personal Notes:
Per serving:
181 calories




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