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
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
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!
Yields
20 Servings