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Serves
Two large loaves or five small
Author Notes
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
Ingredients
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2 cups
Plain Applesauce
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2 teaspoons
Baking Soda
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2 tablespoons
Butter
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1 cup
Granulated Sugar
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2
Eggs Beaten
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1 teaspoon
Vanilla Extract
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2 cups
Flour
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1 teaspoon
Cinnamon
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1/2 teaspoon
Cloves
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1 teaspoon
Baking Powder
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1/2 cup
Golden Raisins (1/2 box
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1/2 cup
Dark Raisins
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1 1/2 cups
Chopped Dates
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1 1/2 cups
Dried Chopped fruit, apricots, pineapples,cherries
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1 1/2 cups
Chopped Nuts (pecans or walnuts)
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1/2 cup
Dark Rum or more
Directions
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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.
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In a mixer bowl add 1 cup of sugar, 2 T butter , tsp vanilla and 2 beaten eggs. Mix till blended.
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In another bowl sift 2 cups flour ,1 tsp Cinnamon,1/2 tsp cloves and Tsp baking powder
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Add flour mix into mixer bowl alternately with applesauce and egg/sugar. Beat till all thoroughly mixed.
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Pour over fruit and nuts that have been placed in a large bowl and mix till thoroughly blended by hand.
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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.
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