A Slim Blond Fruitcake

Low-fat fruitcake? Why not?

The tangy flavors of lemon and orange predominate in this holiday fruitcake. To replace the butter, we used applesauce, then we added lots of diced, mixed dried fruit. Long, slow baking keeps the cake moist and the color blond.

Prepare the fruitcake at least a month before the holidays to allow sufficient time for aging. Saturate cheesecloth with your favorite orange liqueur and wrap the cheesecake. To add a little sparkle, scatter glistening red pomegranate seeds over the cake.

BLOND FRUITCAKE

1 pound candied pineapple

3/4 pound dried apricots

1/2 pound dried peaches

1 3/4 cups flour

1 cup sugar

1/2 teaspoon baking powder

1 cup applesauce

1 cup thawed frozen nonfat egg substitute (equivalent to 4 eggs)

1 tablespoon vanilla

1 tablespoon lemon extract

Orange liqueur

Cut pineapple, apricots and peaches into 1/2-inch dice and combine in large bowl. Add 1/4 cup flour, tossing to coat fruit. In separate bowl, sift together remaining 1 1/2 cups flour, sugar and baking powder.

In small bowl combine applesauce, egg substitute, vanilla and lemon extract. Stir into dried fruit mixture. Add flour mixture, stirring until blended. Spoon batter into 9-inch tube pan, lightly buttered or sprayed with non-stick cooking spray.

Bake at 250 degrees 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 1 month or longer before serving, occasionally adding more liqueur to cake. Makes 20 servings.

Each serving contains about:

225 calories; 95 mg sodium; 0 cholesterol; 0 fat; 55 grams carbohydrates; 3 grams protein; 1.25 grams fiber.