1/4 c. white grape juice
1 tbsp. grated orange rind
1 (6 oz.) can frozen orange juice concentrate, thawed
1 c. cranberries, chopped
1 (8 oz.) pkg. pitted dates, chopped
1/2 c. raisins
1 c. chopped pecans
2 eggs (egg beaters)
1 (8 oz.) can unsweetened pineapple tidbits, drained
2 c. flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
Dash coriander
1 tsp. vanilla

Combine 1/4 cup white grape juice, orange juice, and cranberries in a large bowl. Cover mixture and let stand about 1 hour. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture; stir well. Combine flour and remainder of ingredients. Add to fruit mixture; stir.

Pour batter into a Bundt pan sprayed with Pam or any cooking spray. Bake at 325 degrees for 45 minutes or until a wooden pick comes out clean. Cool for 25 minutes. Remove from pan and cool completely.

Bring 1/2 cup white grape juice to a boil; let cool. Wrap several layers of moistened cheesecloth around the cake, then in foil or clear food wrap. Store in a cool place about 1 week. Serves 16 (about 181 calories each).