Because I use this topping on muffins, pies, and cakes so frequently, I made a big batch and frozen it. I may now use it whenever the mood hits!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 4 cups all-purpose flour
- 2 cups white sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 3 cups unsweetened applesauce
- ¾ cup vegetable oil
- 1 cup raisins
- 1 cup chopped pitted dates
- 1 pound candied mixed fruit
- 2 cups chopped walnuts
- ½ cup walnut halves (Optional)
- 1 cup halved candied cherries (Optional)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9×5 inch loaf pan.
- Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.
- Cool cake and decorate with walnut halves and candied cherry halves.
Reviews
This is a wonderful cake. It is so versatile. I fully believe it could be made with no fruit or nuts and still be very good. I didn’t have all the fruit so I just used raisins and dried cranberries with walnuts and pecans. It is really moist and I love that there are no eggs. I look forward to making this next year with all the fruits, since I am a fruitcake fan. Thank you for a trip back in time.
this is fabulous! I knew I was going to like it for the fact that it was made with applesauce and oil. I am not a fan of clove so only added 1tsp but added some fresh grated nutmeg and allspice too. Used special dark choc. You don’t taste the choc but it seems to enhance the flavor of the spices and fruit. I played around with the fruit and added some orange essence cranberries from trader Joe’s, cran cherries,dates, and the candied fruit. I soaked them the night before in triple sec with a few cinnamon sticks and the zest of 1 orange. The result of the applesauce and oil is a moist moist cake without being heavy fruitcake. It’s even better the next day. had to bake for about 1 hr and 15 min. made 1 bundt and 1 bread loaf. It is just so yummy. thank you so much.
I had never made fruitcake before, so this was a first, for me. I decided to give this recipe a shot, because of your little blurb about the cake :). I followed the recipe exactly, but cut down the fruit+nuts (family’s not too big on it), and it turned out perfect! It was moist, not too sweet, and so aromatic! I am surprised this has only one review so far. I’ll be making this often & thanks for sharing this family recipe 🙂
I love this very moist fruitcake. I got so many compliments on it! It is very moist! I baked mine in a bunt pan and a bread pan. It took 1 1/2 to bake at 300. I added 1/2 cup whiskey to one of them. Because it is already moist, I was afraid to pour the whiskey over top but I did and people said it was the best fruitcake they have ever eaten!! Next time I will add a little more fruit. It is more “cakey” than “fruity” But I appreciate the recipee….It made me look like such a good baker!! I will make this year after year!