Applesauce Fruitcake

Applesauce Fruitcake

5 Reviews 1 Pic
TEETEE
Recipe by  TEETEE

“Fruitcake made with applesauce and maraschino cherries.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt pan

ADVERTISEMENT

Directions

  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.

Share It

Reviews (5)

Rate This Recipe
PURSEAUS52
17

PURSEAUS52

I have made this recipe twice already, and everyone absolutely loves it!! I like it for the fact that there is not one bit of citron/candied fruit in it. Everything is "natural", and the added applesauce gives the cake an excellent moist texture and taste to it. I'm not a big "cloves" or "allspice" person, so I added a "pinch" more of cinnamon, and it still came out great. I also can't eat walnuts, but added more dates, raisins and cherries to the mix, and you couldn't even notice the nuts weren't in the cake. I plan on making this cake for Christmas, and the best part is that whatever is left (which there usually isn't any) I can wrap in plastic wrap and freeze! This recipe is definitely something worth trying!! I love it!!

CLOVERDALE1
16

CLOVERDALE1

Okay but forget the cherries, I didn't and was disapointed

snakeseare
5

snakeseare

Excellent, subbed dried apples for dates, moist and light.

More Reviews

Similar Recipes

Applesauce Cake I
(133)

Applesauce Cake I

Never Fail Applesauce Spice Cake
(113)

Never Fail Applesauce Spice Cake

Applesauce Cake VI
(67)

Applesauce Cake VI

Applesauce Cake III
(35)

Applesauce Cake III

Applesauce Cake V
(33)

Applesauce Cake V

Applesauce Oatmeal Cake
(19)

Applesauce Oatmeal Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 625 cal
  • 31%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 90.3 g
  • 29%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Never Fail Applesauce Spice Cake

>

next recipe:

Applesauce Cake VI