Nona M's Fruitcake

By • December 16, 2015 0 Comments

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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

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Serves two large loaves or five small

  • 2 cups Plain Applesauce
  • 2 teaspoons Baking Soda
  • 2 tablespoons Butter
  • 1 cup Granulated Sugar
  • 2 Eggs Beaten
  • 1 teaspoon Vanilla Extract
  • 2 cups Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 1 teaspoon Baking Powder
  • 1/2 cup Golden Raisins (1/2 box
  • 1/2 cup Dark Raisins
  • 1 1/2 cups Chopped Dates
  • 1 1/2 cups Dried Chopped fruit, apricots, pineapples,cherries
  • 1 1/2 cups Chopped Nuts (pecans or walnuts)
  • 1/2 cup Dark Rum or more
  1. 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.
  2. In a mixer bowl add 1 cup of sugar, 2 T butter , tsp vanilla and 2 beaten eggs. Mix till blended.
  3. In another bowl sift 2 cups flour ,1 tsp Cinnamon,1/2 tsp cloves and Tsp baking powder
  4. Add flour mix into mixer bowl alternately with applesauce and egg/sugar. Beat till all thoroughly mixed.
  5. Pour over fruit and nuts that have been placed in a large bowl and mix till thoroughly blended by hand.
  6. 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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