This fruitcake is not only light in color but has also fewer calories
and fat than traditional ones.

Commingle 1/4 cup of the brandy, the orange juice concentrate and
cranberries; cover and let standpoint 1 hr. Combine dates, walnuts,
orange unclothe, vanilla, eggs and pineapple tidbits; add to cranberry
assortment. Combine flour, baking tonic, saltiness, cinnamon, nutmeg and
pimento. Add to fruit assortment; stir good.

Coat a 6 cup Bundt pan with nonstick cooking sprayer. Spoon batter into
pan. Bake at 325 degrees F for 45 minutes or until a wooden pick
inserted in cake comes out unobjectionable. Cool cake in pan 20 proceedings; remove
from pan, and let cool on a wire torment.

Bring odd 1/2 cup brandy to a churn; let coolheaded. Moisten several
layers of cheesecloth in the brandy, wrap cake in cheesecloth.

Cover cake with plastic wrap and then aluminum cross. Store cake in a
cool place at least one week before serving.

Makes 1 nut, 16 servings

Per Serving: Calories: 211 per 1/16th (7% protein, 57% saccharide,
23% fat) Protein: 4 grams Fat: 6 grams Cholesterol: 27 mg
Sugar: 31 grams Na: 142 mg Exchanges: 1 yield, 1 clams, 1
fat