Apricot Fruitcake

1 C. Dried Apricots
1 C. Water
1/2 C. Smart Balance Light Buttery Spread
1 C. Splenda
4 Eggs
1/4 C. Unsweetened Apple Sauce
1 C. Golden Raisins
1 lb. Red & Green Candied Cherries
6 Candied Pineapple Slices
1 lb. Candied Mixed Fruit
2 C. Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 C. Apricot Nectar
1 C. Chopped Pecans or Walnuts

1. Preheat oven to 275 degrees F (135 degrees C). Grease 2 9-in. tube pans.
2. In a saucepan over med. heat cook apricots in the water until they are mushy. Press them through a sieve & let them cool.
3. Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
4. Cream the Smart Balance & Splenda together. Add the beaten egg yolks, apricots, & apple sauce, & mix thoroughly.
5. Combine the raisins, candied cherries, candied pineapple, & mixed dried fruits in a bowl coated with 1 C. of the flour.
6. Combine the rest of the flour, wheat germ, flax seed meal, baking soda, & salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts & fold in the beaten egg whites. Turn the batter into the prepared pans.
7. Bake at 275 degrees F (135 degrees C) for 2 hrs. Garnish cakes with candied pineapples & cherries.

Serving Size: 1/14th of a 9-in. Tube Pan

Number of Servings: 28

Recipe submitted by SparkPeople user LFERGUSON0.