Blond Fruitcake (Fat-Free)
1 lb Candied pineapple
3/4 lb Apricots, dried
1/2 lb Peaches, dried
1/4 c Flour
1 c Sugar
1/2 ts Baking powder
1 1/2 c Flour
1 c Applesauce
1 c Egg whites
1 tb Vanilla
1 tb Lemon extract
Cut pineapple, apricots, and peaches into 1/2" dice and combine in large
bowl. Add flour, tossing to coat fruit. In separate bowl, sift tgether
sugar, baking powder, and flour.
Preheat oven to 250.
In small bowl combine applesauce, egg whites, vanilla, and lemon extract.
Stir into dried fruit mixture. Add flour mixture, stirring until blended.
Spoon batter into 9" tube pan, lighly sprayed with non-stick cooking spray.
Bake 3 hours. Let cake cool in pan on rack.
Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake.
Store in covered container in refrigerator one month or longer before
serving, occasionally adding more liqueur to cake.
At LAST! I've got the fat free fruitcake recipe. This is SO good. You won't
believe your taste buds.
Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf sized.
She said it made several that size. I'll have to ask her if she cooked it
different amount of time and if she really let it sit for a month before
digging in. I don't think I could wait that long!
Posted on GEnie by J.LEVINSON3 [Jody], Dec 18, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini