Light Fruitcake

A light and fluffy fruitcake. Not your Mama's Fruit Cake! Originally posted on www.7shadesofvegan.blogspot.com

• Ready In: 1 hr 25 mins
• Serves: 32
• Yields: 32 slices

Ingredients

• 3⁄4 cup maraschino cherry, undrained
• 16  ounces  prunes in heavy syrup, undrained
• 1 1⁄4 cups sugar
• 3⁄4 cup vegetable shortening
• 4  eggs (or equivalent amount of egg replacer)
• 1  cup  chopped walnuts
• 3  tablespoons  whiskey
• 1 (15 ounce) box raisins
• 1 (15 1/4ounce) can crushed pineapple, undrained
• 4  cups all-purpose flour
• 1  tablespoon ground cinnamon
• 2  teaspoons baking soda
• 1  teaspoon ground cloves
• 1⁄2 teaspoon salt
•  vegetable oil cooking spray

Directions

1. Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
2. Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
3. Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.