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3 cups strained applesauce
1 cup shortening, lard, fat drippings, or oil
2 cups sugar
4½ cups flour
4 teaspoons soda
1 teaspoon nutmeg
2½ teaspoons cinnamon
½ teaspoon cloves
1 teaspoon salt
1 pound dates
1 pound raisins
¼ pound nuts
¼ pound candied cherries
¼ pound pineapple
¼ pound citron
Lucy's Note: This is still our favorite fruit cake recipe. I substitute my favorite dried fruits and nuts - golden raisins, currents, walnuts, orange peel, for the citron, cherries and pineapple.
Boil the applesauce, sugar and shortening together for five minutes. Let stand overnight. Sift together the flour, soda and spices. Dredge the chopped fruits and nuts with flour, soda and spices. Mix all ingredients together. Fill loaf pans ⅔ full. Bake at 250 degrees - 275 degrees until done (about 1½ hours)
Cool completely and wrap in cloths soaked in brandy and/or fruit juice. Wrap individually in plastic zip locks and store in a cool place. Re-soak cloths in brandy or juice frequently.
You can add up to twice as much fruit and nuts.
