1 cup butter/shortening
2 cups sugar
2 eggs
1 quart applesauce
4 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
6 teaspoons baking soda
1 cup nuts, chopped
1 cup raisins, chopped
1 cup Craisins, chopped
1 cup dates, chopped
1 cup mixed candied fruit
2-3 tablespoons dark rum or brandy (optional)
The dried fruits in this cake can be changed up, measure for measure, depending upon what you have. Makes a wonderful centerpiece for a Holiday meal, decorated with seasonal fresh fruit.
Preheat oven to 300°F. Prepare a large Bundt or tube pan by spraying with non-stick spray (or coat with shortening). Dust lightly with flour; shake out excess.
Beat butter or shortening and sugar together until light and fluffy. Stir in beaten eggs.
Dissolve baking soda in applesauce; stir well.
Sift together dry ingredients and add alternately with applesauce to beaten mixture.
Add nuts, raisins, Craisins, dates and mixed fruit. Stir in 2 tablespoons of dark rum, brandy, or Calvados, if desired.
Bake at 300°F for 50-90 minutes (depending on your oven) or until a wooden pick inserted in center of cake comes out (almost) clean. Remove from oven; let sit in pan for 5 minutes, then run a butter knife along edges of pan to free the cake before inverting onto wire rack to cool.
Drizzle with Confectioners Icing, if desired.
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