Moist Applesauce Fruitcake

Name: Moist Applesauce Fruitcake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 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

The recipe for this flavorful cake has been handed down in my husbands' family for four generations.

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.

Originally published as Moist Applesauce Fruitcake in Country December/January 2004

Reviews

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Average Rating:

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.