Applesauce Fruitcake


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Using applesauce along with shortening doesn't cut down on the fat content, but it keeps cake moist and delicious – perfect for your holiday table.

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  • 1 1/2 C. white sugar
  • 1 C. shortening
  • 2 eggs
  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 1/2 C. chopped walnuts
  • 1 1/2 C. raisins
  • 1 1/2 C. dates, pitted and chopped
  • 1/2 C. maraschino cherries, coarsely chopped
  • 2 C. applesauce
  • 6 maraschino cherries, halved
  • 6 pecan halves

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Preheat oven to 325 degrees. 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 C.; level off. Combine 1/2 C. of flour with nuts, raisins, dates and 1/2 C. cherries, stir until coated. Set aside.

Add remaining 2 3/4 C. 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 for 1 hour and 15-45 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.

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