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Print this Recipe    Fruit 11

Blond Fruitcake (fat-free)

1 pound dried pineapple
3/4 pound dried apricots
1/2 pound dried peaches
1/4 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 1/2 cups flour
1 cup applesauce
1 cup egg whites
1 tablespoon vanilla
1 tablespoon 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.

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