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