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

Moist Applesauce Fruitcake Recipe

Publisher Photo
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 all-purpose flour, divided
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups applesauce
  • 2 teaspoons McCormick® Pure Vanilla Extract 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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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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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