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Light Classic Fruit Cake Recipe

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This recipe for Light Classic Fruit Cake is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 325º 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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