Blond Fruitcake (fatfree)
Cut pineapple, apricots, and peaches into 1/2" dice and combine in
large bowl. Add flour, tossing to coat fruit. In separate bowl, sift
tgether 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.