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Moist Applesauce Fruitcake Recipe
Moist Applesauce Fruitcake Recipe photo by Taste of Home

Moist Applesauce Fruitcake Recipe

Read Reviews (2)
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The recipe for this flavorful cake has been handed down in my husbands' family for four generations.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

Ingredients

  • 1 cup chopped mixed candied fruit
  • 1 cup finely chopped pecans
  • 1 cup finely chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried apples
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups applesauce
  • 2 teaspoons vanilla or rum extract
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Nutritional Facts

1 serving (1 slice) equals 482 calories, 22 g fat (8 g saturated fat), 57 mg cholesterol, 451 mg sodium, 70 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan.
  2. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Moist Applesauce Fruitcake in Country December/January 2004, p51

Nutritional Facts

1 serving (1 slice) equals 482 calories, 22 g fat (8 g saturated fat), 57 mg cholesterol, 451 mg sodium, 70 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Moist Applesauce Fruitcake(2)

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed Nov. 26, 2013

Fruitcake has always been a family tradition, but this recipe is the best I've ever tasted! And my husband agrees. Moist and packed with flavor! Perfection.

MY REVIEW
Reviewed Nov. 14, 2010

BAKED IN A BUNDT PAN AND TOOK 1 1/2 HOURS. SUBSTITUTED DATES AND PRUNES FOR APRICOTS AND RAISONS. WILL BE SOAKING IN WINE FOR XMAS. SO FAR SEEMS DELICIOUS.

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