** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut pineapple, apricots, and peaches into 1/2" dice and combine in large bowl.
2. Add flour, tossing to coat fruit. In separate bowl, sift tgether sugar, baking powder, and flour.
3. Preheat oven to 250. In small bowl combine applesauce, egg whites, vanilla, and lemon extract.
4. Stir into dried fruit mixture. Add flour mixture, stirring until blended.
5. Spoon batter into 9" tube pan, lighly sprayed with non-stick cooking spray.
6. Bake 3 hours. Let cake cool in pan on rack.
7. Remove from pan. Soak clean cheesecloth in orange liqueur.
8. Wrap cake. Store in covered container in refrigerator one month or longer before serving, occasionally adding more liqueur to cake.
9. At LAST! I've got the fat free fruitcake recipe.
10. This is SO good. You won't believe your taste buds.
11. Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf sized.
12. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Pineapple, Gluten, Peach, Natural Sweeteners, Apricot, Alcohol, Fructose Malabsorption, Oranges, Apple, Citric Acid allergies.
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