-
-
My review
Applesauce Fruitcake
TEETEE
"Fruitcake made with applesauce and maraschino cherries."
Added to shopping list.
Go to shopping list.
Ingredients
servings 625 calsOriginal recipe yields 12 servings (1 - 10 inch bundt pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
- In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
- 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.
- 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.
- Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
- 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.
Nutrition Facts
Per Serving: 625 calories; 28.6 g fat; 90.3 g carbohydrates; 8 g protein; 31 mg cholesterol; 271 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8Most helpful
Most positive
Least positive
Newest
12/19/2006
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 ...
1/1/2012
I always made the fruitcake with the mincemeat and sweetened condensed milk; but this year I decided to try this, because I had a lot of applesauce leftover from something else. It is wonderfull...
12/25/2013
Delicious! Moist and spicy. I didn't use cherries or nuts, and I think I like it that way. Yum, yum!