Fruitcake made with applesauce and maraschino cherries.
- 1 1/2 cups white sugar
- 1 cup shortening
- 2 eggs
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups chopped walnuts
- 1 1/2 cups raisins
- 1 1/2 cups dates, pitted and chopped
- 1/2 cup maraschino cherries, coarsely chopped
- 2 cups applesauce
- 6 maraschino cherries, halved
- 6 pecan halves
1 Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
2 In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
3 Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
4 Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
5 Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
6 Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.