Recipe - Blond Fruitcake (Fat-Free)

1 pound Candied pineapple
Three fourths pound Apricots, dried
One half pound Peaches, dried
One fourth cup Flour
1 cup Sugar
One half teaspoon Baking powder
1 One half cup Flour
1 cup Applesauce
1 cup Egg whites
1 tablespoon Vanilla
1 tablespoon Lemon extract
Orange liqueur

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 nonstick 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 loafshaped 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!

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
004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini