Light Brandy Fruitcake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Brandy, divided
6 ounce: Orange juice concentrate, thawed but undiluted
1 cup: Cranberries, chopped fresh or frozen
8 ounce: Dates, pitted, chopped
1 cup: Chopped walnuts,
1 tbsp: Grated orange peel,
1 tsp: Vanilla,
2 each: Eggs, lightly beaten
8 ounce: Pineapple tidbits, unsweetened, drained
2 cup: All purpose flour,
1 1/4 tsp: Baking soda,
1/4 tsp: Salt,
1/2 tsp: Ground cinnamon,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground allspice,
Directions:
This fruitcake is not only light in color but has also fewer calories
and fat than traditional ones.
Combine 1/4 cup of the brandy, the orange juice concentrate and
cranberries; cover and let stand 1 hour. Combine dates, walnuts,
orange peel, vanilla, eggs and pineapple tidbits; add to cranberry
mixture. Combine flour, baking soda, salt, cinnamon, nutmeg and
allspice. Add to fruit mixture; stir well.
Coat a 6 cup Bundt pan with nonstick cooking spray. Spoon batter into
pan. Bake at 325 degrees F 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 on a wire rack.
Bring remaining 1/2 cup brandy to a boil; let cool. Moisten several
layers of cheesecloth in the brandy, wrap cake in cheesecloth.
Cover cake with plastic wrap and then aluminum foil. Store cake in a
cool place at least one week before serving.
Makes 1 fruitcake, 16 servings
Per Serving: Calories: 211 per 1/16th (7% protein, 57% carbohydrate,
23% fat) Protein: 4 grams Fat: 6 grams Cholesterol: 27 mg
Carbohydrate: 31 grams Sodium: 142 mg Exchanges: 1 fruit, 1 bread, 1
fat
Source: Choices for Living Magazine, Oct-Nov-Dec 1994 Typos by Dorothy
Flatman 1995
Source from luhu.jp
and fat than traditional ones.
Combine 1/4 cup of the brandy, the orange juice concentrate and
cranberries; cover and let stand 1 hour. Combine dates, walnuts,
orange peel, vanilla, eggs and pineapple tidbits; add to cranberry
mixture. Combine flour, baking soda, salt, cinnamon, nutmeg and
allspice. Add to fruit mixture; stir well.
Coat a 6 cup Bundt pan with nonstick cooking spray. Spoon batter into
pan. Bake at 325 degrees F 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 on a wire rack.
Bring remaining 1/2 cup brandy to a boil; let cool. Moisten several
layers of cheesecloth in the brandy, wrap cake in cheesecloth.
Cover cake with plastic wrap and then aluminum foil. Store cake in a
cool place at least one week before serving.
Makes 1 fruitcake, 16 servings
Per Serving: Calories: 211 per 1/16th (7% protein, 57% carbohydrate,
23% fat) Protein: 4 grams Fat: 6 grams Cholesterol: 27 mg
Carbohydrate: 31 grams Sodium: 142 mg Exchanges: 1 fruit, 1 bread, 1
fat
Source: Choices for Living Magazine, Oct-Nov-Dec 1994 Typos by Dorothy
Flatman 1995
Source from luhu.jp