Spray an 8x4x2-inch loaf pan with non-stick cooking spray. In a medium mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and vanilla; toss lightly. Drain pineapple well, reserving juice. Set aside. In a large mixing bowl stir together flour, baking powder, cinnamon and nutmeg. Stir in fruit mixture and drained pineapple.
In a small mixing bowl use fork or wire whisk to beat egg and egg white until combined. Add 2 tbsp. of reserved pineapple juice, the brown sugar, molasses and margarine; beat will. Stir into fruit mixture. Transfer fruit mixture to prepared pan; spread evenly. Bake in a 325° oven 55-60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
Remove from pan. Wrap fruitcake in a cheesecloth soaked in the remaining pineapple juice. Wrap in clear plastic wrap. Chill at least 24 hours or up to 2 weeks. Makes 24 servings.
Nutritional analysis per serving:
From Rhode Island Hospital's Healthy Cooker