Light Fruitcake

• 1 cup cranberries, chopped
• 1/4 cup brandy
• 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
• 1 cup chopped pecans
• 1 Tablespoon grated orange rind
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 (8-ounce) can unsweetened pineapple tidbits, drained
• 1 (8-ounce) package unsweetened pitted dates, chopped
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• Vegetable cooking spray
• 1/2 cup brandy

1. 1) Combine first 3 ingredients in a large bowl; cover and let stand 1 hour.
2. 2) Combine pecans and next 5 ingredients. Add to cranberry mixture; stir well.
3. 3) Combine flour and next 5 ingredients. Add to fruit mixture; stir well.
4. 4) Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325 degrees 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.
5. 5) Bring 1/2 cup 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.

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

Taken from www.epicurious.com/recipes/member/views/light-fruitcake-52434961 (may not work)