Holiday No Fat Fruit Cake Recipe
Do you want the best Holiday No Fat Fruitcake recipe? It is served as a delicious Dessert. A good way to use up Fruits is to make some amazing Holiday No Fat Fruitcake. Treat your friends to this Holiday No Fat Fruitcake and let them know its taste.
Ingredients
2 cups dark seedless raisins
1 cup golden seedless raisins
1 cup whole red candied cherries
1/4 cup candied pineapple chunks
1/4 cup mixed candied fruit
1/4 cup all-purpose flour
1 cup Natural Apple Sauce
1 1/4 cups packed light brown sugar
3 tablespoons honey
8 egg whites
1 teaspoon vanilla extract
1 tablespoon freshly grated orange peel
1 tablespoon freshly grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 cup Apple Juice
Directions
Preheat oven to 300°F.
Spray 9-inch springform pan with cooking spray.
Line bottom and side of pan with waxed paper, extending paper at least 1 inch above rim of pan.
Spray paper with cooking spray.
In medium bowl, combine raisins, cherries, pineapple, candied fruit and 1/4 cup flour.
Mix well; set aside.
In large bowl, combine Mott's® Apple Sauce, brown sugar, honey, egg whites, vanilla and citrus peels; beat thoroughly.
In separate large bowl, combine 2 cups flour, baking powder and spices.
Add flour mixture to apple sauce mixture, alternating with Mott's® Apple Juice, beating just until blended.
Fold in reserved fruit mixture.
Spoon into prepared pan; bake 2 hours or until wooden toothpick inserted in center comes out clean and cake is firm to the touch.
Remove from oven; place on wire rack to cool completely.
Remove cake from pan; peel off paper.
Spray 9-inch springform pan with cooking spray.
Line bottom and side of pan with waxed paper, extending paper at least 1 inch above rim of pan.
Spray paper with cooking spray.
In medium bowl, combine raisins, cherries, pineapple, candied fruit and 1/4 cup flour.
Mix well; set aside.
In large bowl, combine Mott's® Apple Sauce, brown sugar, honey, egg whites, vanilla and citrus peels; beat thoroughly.
In separate large bowl, combine 2 cups flour, baking powder and spices.
Add flour mixture to apple sauce mixture, alternating with Mott's® Apple Juice, beating just until blended.
Fold in reserved fruit mixture.
Spoon into prepared pan; bake 2 hours or until wooden toothpick inserted in center comes out clean and cake is firm to the touch.
Remove from oven; place on wire rack to cool completely.
Remove cake from pan; peel off paper.
