The best delicious Light Brandy Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light Brandy Fruitcake recipe today!
Hello my friends, this Light Brandy Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Light Brandy Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Light Brandy Fruitcake.
What Makes This Light Brandy Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light Brandy Fruitcake.
Ready to make this Light Brandy Fruitcake Recipe? Let’s do it!
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3/4 c Brandy; divided 2 ea Eggs; lightly beaten
6 oz Orange juice concentrate; 8 oz Pineapple tidbits;
-thawed but undiluted -unsweetened, drained
1 c Cranberries; chopped 2 c All purpose flour
-fresh or frozen 1 1/4 ts Baking soda
8 oz Dates; pitted, chopped 1/4 ts Salt
1 c Chopped walnuts 1/2 ts Ground cinnamon
1 tb Grated orange peel 1/4 ts Ground nutmeg
1 ts Vanilla 1/4 ts Ground allspice
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
Yields
1 servings
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