---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLOND FRUITCAKE (FAT-FREE)
  Categories: Low-fat, Cakes
       Yield: 20 servings
  
       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!
   
   Posted on GEnie by J.LEVINSON3 [Jody], Dec 18, 1992 MM by Sylvia Steiger,
   GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
   004/005
  
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