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Moist Applesauce Fruitcake

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

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 large 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

Directions

  • 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.
  • Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 slice: 482 calories, 22g fat (8g saturated fat), 57mg cholesterol, 451mg sodium, 70g carbohydrate (47g sugars, 4g fiber), 6g protein.

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Reviews

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Average Rating:
  • Linda
    Dec 5, 2020

    I tried this recipe today because I couldn't find the one I have used for years and it used so many of the same ingredients that I have used....walnuts, candied fruit, raisins, spices. I put it all together just as the recipe read and when I pulled it out after 1 hour and 5 minutes, it was still raw in the middle. I tried leaving it in the oven with the heat turned off for a half an hour with no better results. After looking at other fruitcake recipes and seeing recommended cooking times of two hours, I put it back into the oven at 325 degrees for another hour and when it came out, it still looks very moist around the center hole......oh well, I guess I will have some fruit compote to serve with vanilla ice cream. Not what I wanted, but it doesn't taste bad

  • Delores
    Nov 10, 2017

    Wonderful recipe, I only used pecans no walnuts. I substituted apples and apricots for figs and dates. I combined all my fruit ingredients and pecans in a gallon zip bag until filled completely and freeze. I used 4-5 cups of premixed ingredients instead of individuals turned out great. I soaked 2 days in orange juice. 5 stars.

  • Xandanv
    Dec 6, 2015

    I made this recipe last night with these changes: I only used half the sugar ( 1 cup), I only had prepared candied fruit mix left over from my other fruitcake attempt so I used 2 cups of that instead of all the different fruit. I soaked the fruit in Grand Marnier for two days prior. ( The dried fruit was really hard) I also added 1 cup of coconut and only 1 cup of chopped pecans. ( no walnuts) I baked it in two loaf pans at 325 degrees for 1 hour and 10 minutes. It turned out great! I think it is my new favorite.

  • mebergnh
    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.

  • MICHELEANDDAN
    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.

  • sanddunes777
    Dec 20, 2009

    No comment left

  • ras1560
    Dec 12, 2008

    No comment left