Light Fruitcake

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

1. Combine 1/4 cup brandy, thawed orange juice concentrate and cranberries in a large bowl; cover and let stand 1 hour.
2. Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
3. Add to cranberry
4. mixture; stir well.
5. Combine flour, baking soda, salt, cinnamon, allspice and nutmeg.
6. Add to fruit mixture; stir well.
7. Spoon batter into a 6-cup Bundt pan coated with cooking spray.
8. Bake at 325u0b0 for 45 minutes or until a wooden pick comes out clean.
9. Cool cake 20 minutes.
10. Remove from pan and cool completely on a wire rack.

brandy, orange juice concentrate, cranberries, dates, pecans, orange rind, vanilla, pineapple tidbits, eggs, flour, baking soda, salt, ground cinnamon, allspice, nutmeg, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404027 (may not work)