Sugar Free Light Fruitcake Recipe

Ingredients

Servings: 16

1 cup fresh cranberries, chopped

¼ cup brandy

1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted

1 cup chopped pecans

1 tbsp grated orange rind

1 tsp vanilla extract

2 eggs, lightly beaten

1 (8-ounce) package unsweetened pineapple tidbits, drained

1 (8-ounce) package unsweetened pitted dates, chopped

2 cups all-purpose flour

1¼ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

Vegetable cooking spray

½ cup brandy

Nutrition Facts

Exchanges/Choices:

1 Starch

1 Fruit

1 Fat

Calories 182

Carbohydrate 30.2g

Fiber 2.5g

Fat 6.0g

Sodium 145mg

Methods

Combine first 3 ingredients in a large bowl, cover and let stand 1 hour.
Combine pecans and next 5 ingredients. Add to cranberry mixture and stir well.
Combine flour and next 5 ingredients. Add to fruit mixture and stir well.
Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool cake in pan 20 minutes, remove from pan. Let cool completely.
Bring ½ cup brandy to boil, let cool. Moisten several layers of cheesecloth in brandy, wrap the cheesecloth over the cake. Cover with plastic wrap and aluminum foil. Store in cool place at least 1 week before serving.

Fun Facts / Cooking Tips

There are a whole range of different flavors fruitcakes around the world, ranging from Bahamas' rum drenched fruitcake, Germany's icing sugar fruitcake known as Stollen, to Switzerland's fluffy fruitcake. This sugar free light fruitcake is special with its brandy wrap. And do you know that fruitcake improve with age like wine? This special healthy low sodium and sugar free cake is your perfect reward for a tough day!

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