• Cooking Time: 90 min
  • Servings:
  • Preparation Time: 105 min


  • • 2 cups sifted cake flour
  • • 1-1/2 cups sugar
  • • 1-1/2 teaspoons baking soda
  • • 1-1/2 teaspoons salt
  • • 2 tablespoons cocoa (or more)
  • • 1/2 teaspoon each ground cloves, cinnamon, nutmeg and ground allspice
  • • 1/2 cup cold butter
  • • 1-1/2 cups unsweetened applesauce
  • • 2 eggs, unbeaten
  • • 3/4 cup chopped dates
  • • 3/4 cup raisins (you can mix golden and brown)
  • • 3/4 cup dried cherries
  • • 3/4 cup chopped nuts


  • Preheat oven to 350F degrees.
  • Grease and flour two 9x5-inch loaf pans.
  • Sift dry ingredients together in a large mixing bowl (you may use your stand mixer or a hand-held).
  • Drop in the butter in cubes, and add applesauce.
  • Beat until blended.
  • Add eggs, and beat again until smooth and creamy.
  • Add the fruit and nuts.
  • Pour batter into prepared pans.
  • Decorate with topping.
  • Topping for loaf pans: 1/4 cup brandy or rum for each loaf (or coffee), and whole pieces of almonds, walnuts and pecans.
  • Bake for 1 hour and 30 minutes.
  • The cakes will look pretty done on top.
  • The usual toothpick test is not too reliable because of the moisture in the fruit.
  • After the cake has cooled, glaze with the liquor, cover tightly with foil, and refrigerate.
  • Let soak at least overnight before serving but it is best to wait one or two weeks, glazing with more rum or brandy as needed.
  • Use a variety of nuts - walnuts, pecans, hazelnuts, almonds, macadamias.


Grandma used to make this fruitcake for the holidays. Better than most, and enjoyed by all who brave a taste.

Categories: Christmas 

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