Light Fruitcake

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

1. Combine brandy, orange juice and cranberries in large bowl. Cover mixture and let stand 1 hour.
2. Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
3. Add to cranberry mixture. Stir well.
4. Combine flour and next 5 ingredients.
5. Add to fruit mixture; stir well.
6. Spoon batter into a 6-cup Bundt pan coated with cooking spray.
7. Bake at 325u0b0 for 45 minutes or until a wooden pick inserted into cake comes out clean.
8. Cool cake in pan 20 minutes.
9. Remove from pan and let cool completely on wire rack. Bring 1/2 cup brandy to a boil; let cool.
10. Moisten several layers of cheesecloth in brandy and wrap cake in cheesecloth.
11. Cover with plastic wrap and then aluminum foil.
12. Store in a cool place at least 1 week before serving.
13. Yield: 16 servings (about 181 calories each).
14. Fat: 6 grams.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023425 (may not work)