Blond Fruitcake (Fat-Free)

Recipe Ingredients

1 lb	454g / 16oz	Candied pineapple
3/4 lb	340g / 11oz	Apricots - dried
1/2 lb	227g / 8oz	Peaches - dried
1/4 cup	15g / 0.5oz	Flour
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Baking powder
1 1/2 cups	93g / 3.3oz	Flour
1 cup	237ml	Applesauce
1 cup	198g / 7oz	Egg whites
1 tablespoon	15ml	Vanilla
1 tablespoon	15ml	Lemon extract
		Orange liqueur

Recipe Instructions

Cut pineapple, apricots, and peaches into 1/2" dice and combine in large bowl. Add flour, tossing to coat fruit.

In separate bowl, sift together sugar, baking powder, and flour.

Preheat oven to 250F.

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, lightly 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 a 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!

Source:
The Diabetic Chocolate Cookbook by Mary Jane Finsand

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