Applesauce Fruitcake

Recipe View Preheat oven to 325°F (160°C). Grease a 10-inch tube pan thoroughly. Line the bottom with parchment paper and grease the parchment paper as well. (5 minutes)

Recipe View In a large mixing bowl, cream together the sugar and shortening until light and fluffy. This should take about 3-5 minutes with an electric mixer.

Recipe View Add the eggs one at a time, blending well after each addition until fully incorporated. (2 minutes)

Recipe View In a separate bowl, lightly spoon 1/2 cup of flour into a measuring cup and level off. Combine this flour with the walnuts, raisins, dates, and 1/2 cup of chopped maraschino cherries. Stir until the fruit and nuts are well coated. This helps prevent them from sinking to the bottom of the cake during baking. Set aside. (10 minutes)

Recipe View In another bowl, whisk together the remaining 2 3/4 cups of flour, baking soda, cinnamon, allspice, cloves, and salt. (3 minutes)

Recipe View Gradually add the dry ingredients to the creamed mixture, blending at low speed until just moistened. Then, beat on medium speed for 2 minutes, until well combined. (5 minutes)

Recipe View Gently fold in the fruit and nut mixture and the applesauce into the batter until evenly distributed. Be careful not to overmix. (5 minutes)

Recipe View Pour the batter into the prepared tube pan. Arrange the halved maraschino cherries and pecan halves on top of the batter in a decorative pattern. (3 minutes)

Recipe View Bake at 325°F (160°C) for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 1 hour and 15 minutes. (75-105 minutes)

Recipe View Cool the cake upright in the pan for 5 minutes. Then, turn it out onto a wire rack, remove the pan and parchment paper, and allow it to cool completely before slicing and serving. (60 minutes)