Holiday No Fat Fruit Cake
|Dark seedless raisins||2 Cup (32 tbs)|
|Golden seedless raisins||1 Cup (16 tbs)|
|Red candied cherries||1 Cup (16 tbs)|
|Candied pineapple chunks||1⁄4 Cup (4 tbs)|
|Mixed candied fruit||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Apple sauce||1 Cup (16 tbs)|
|Packed light brown sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Apple juice||1⁄2 Cup (8 tbs)|
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.