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