Moist Applesauce Fruitcake
Total TimePrep: 15 min. Bake: 1 hour + cooling
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
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.
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.
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.
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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