Blond Fruitcake



INGREDIENTS:

1 pound candied pineapple		

3/4 pound apricots, dried		

1/2 pound peaches dried	

1/4 cup flour		

1 cup sugar		

1/2 teaspoon baking powder		

1 1/2 cups flour		

1 cup applesauce		

1 cup egg whites		

1 tablespoon vanilla extract		

1 tablespoon lemon extract		

1 x orange liqueur

DIRECTIONS:

1. Cut pineapple, apricots, and peaches into 1/2
dice and combine in large bowl.

2. Add flour, tossing to coat fruit. In separate
bowl, sift together sugar, baking powder, and
flour.

3. Preheat oven to 250.

4. In small bowl combine applesauce, egg whites,
vanilla, and lemon extract.

5. Stir into dried fruit mixture.

6. Add flour mixture, stirring until blended.

7. Spoon batter into 9" tube pan, lighly sprayed
with non-stick cooking spray.

8. Bake 3 hours.

9. Let cake cool in pan on rack.

10. Remove from pan.

11. Soak clean cheesecloth in orange liqueur.

12. Wrap cake.

13. Store in covered container in refrigerator
one month or longer before serving, occasionally
adding more liqueur to cake.



Blond Fruitcake