Light Fruitcake

Ingredients

• 14 c brandy or fruit juice
• 1 6 oz can orange juice concentrate
• 1 c cranberries chopped
• 1 8 oz pkg pitted dates chopped
• 1 c chopped pecans
• 1 Tbsp grated orange rind
• 1 tsp vanilla
• 1 8 oz can unsweetened pineapple tidbits drained
• 2 eggs lightly beaten
• 2 c all-purpose flour
• 1 14 tsp baking soda
• 14 tsp salt
• 12 tsp ground cinnamon
• 14 tsp allspice
• 14 tsp nutmeg
• 12 c brandy

Directions

1. Combine 14 cup brandy thawed orange juice concentrate and cranberries in a large bowl cover and let stand 1 hour
2. Combine dates pecans orange rind vanilla eggs and pineapple
3. Add to cranberry
4. mixture stir well
5. Combine flour baking soda salt cinnamon allspice and nutmeg
6. Add to fruit mixture stir well
7. Spoon batter into a 6-cup Bundt pan coated with cooking spray
8. Bake at 325 for 45 minutes or until a wooden pick comes out clean
9. Cool cake 20 minutes
10. Remove from pan and cool completely on a wire rack