Blond Fruitcake (Fat-Free)

Directions

Cut pineapple, apricots, and peaches into ½ inch dice and combine in large bowl.

Add flour, tossing to coat fruit. In separate bowl, sift together 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.