Light Brandy Fruitcake
Ingredients
3/4 C. brandy; divided
6 ounces orange juice concentrate; thawed but undiluted
1 C. cranberries; chopped fresh or frozen
8 ounces dates; pitted, chopped
1 C. chopped walnuts
1 Tbsp. grated orange peel
1 tsp. vanilla
2 eggs; lightly beaten
8 ounces pineapple tidbits; unsweetened, drained
2 C. 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
Cooking Instructions
Combine 1/4 C. of the brandy, the orange juice concentrate and cranberries; cover and let stand for 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 C. Bundt pan with nonstick cooking spray. Spoon batter into pan. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool the cake in pan 20 minutes; remove from pan, and let cool on a wire rack. Bring remaining 1/2 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)