Over thirty years ago this recipe was given to me by a neighbor. The recipe was her mother's and I have made it every Christmas. There is no citron, pretty much your choice of dried fruit and nuts. This is how I make it. —Picholine
Warm 2 cups of Applesauce in a pan and mix in two tsp. of baking soda (. It will be frothy and turn darker. ) set aside.
In a mixer bowl add 1 cup of sugar, 2 T butter , tsp vanilla and 2 beaten eggs. Mix till blended.
In another bowl sift 2 cups flour ,1 tsp Cinnamon,1/2 tsp cloves and Tsp baking powder
Add flour mix into mixer bowl alternately with applesauce and egg/sugar. Beat till all thoroughly mixed.
Pour over fruit and nuts that have been placed in a large bowl and mix till thoroughly blended by hand.
Spoon into sprayed pans and bake at 300°-325° degrees for an hour.
Remove from oven and brush liberally with dark rum.
When cakes are cooled wrap tightly with foil and leave at room temp for a few days. Can then be refridgerated for easier sliceing. Keeps for at least a month in fridge.