VUNDER LIGHT BRANDY FRUITCAKE 3/4 cup brandy; divided 6 ounces orange juice concentrate; thawed but undiluted 1 cup cranberries; chopped fresh or frozen 8 ounces dates; pitted, chopped 1 cup chopped walnuts 1 tablespoon grated orange peel 1 teaspoon vanilla 2 eggs; lightly beaten 8 ounces pineapple tidbits; unsweetened, drained 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice Combine 1/4 cup of the brandy, the orange juice concentrate and cranberries; cover and let stand for 1 hour. Combine dates, walnuts, orange peel, vanilla, eggs and pineapple tidbits; add to cranberry mixture. Combine flour, baking soda, salt, cinnamon, nutmeg and allspice. Add to fruit mixture; stir well. Coat a 6-cup bundt pan with nonstick cooking spray. Spoon batter into pan. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool the cake in pan 20 minutes; remove from pan, and let cool on a wire rack. Bring remaining 1/2-cup brandy to a boil; let cool. Moisten several layers of cheesecloth in the brandy, wrap cake in cheesecloth. Cover cake with plastic wrap and then aluminum foil. Store cake in a cool place. Crowd Pleaser
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