LIGHT FRUITCAKE
Steps:
- 1) Combine first 3 ingredients in a large bowl; cover and let stand 1 hour. 2) Combine pecans and next 5 ingredients. Add to cranberry mixture; stir well. 3) Combine flour and next 5 ingredients. Add to fruit mixture; stir well. 4) 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, and let cool completely on a wire rack. 5) Bring 1/2 cup brandy to a boil; let cool. Moisten several layers of cheesecloth in brandy, and wrap cake in cheesecloth. Cover with plastic wrap, and then aluminum foil. Store in a cool place at least 1 week before serving.
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shaun Musonza
[email protected]This fruitcake is a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
lina faqeeh
[email protected]I've never been a fan of fruitcake, but this recipe changed my mind. This cake is moist and flavorful, and it's not too sweet. I will definitely be making this cake again.
Shahid Don
[email protected]This fruitcake is delicious! I love the moist, flavorful cake and the crunchy walnuts. It's the perfect cake for a holiday party.
Reginald Leslie
[email protected]I've made this fruitcake several times now, and it's always a hit. It's a great cake for any occasion, and it's especially good for the holidays.
Shanzay Malik
[email protected]This fruitcake is a great way to use up leftover fruit. I had some cranberries and walnuts that I needed to use up, and this cake was the perfect solution. The cake turned out great, and it was a hit with my family.
Mahmona Heera
[email protected]I made this fruitcake for my holiday party last year, and it was a huge success! Everyone loved the moist, flavorful cake, and I received several requests for the recipe. I'll definitely be making this cake again this year.
Albert Lewis
[email protected]This fruitcake is so light and fluffy, it's hard to believe it's made with whole wheat flour and applesauce. I love the addition of cranberries and walnuts, which give it a festive touch. I've made this cake several times now, and it's always a hit w