German Fruit Cake

Name: German Fruit Cake
Cook time: P2H
Total time: P2H
Yield: 32
Cuisine: Fusion
Ingredients: sugar; butter; eggs; applesauce; vanilla extract; flour; baking soda; cinnamon; nutmeg; cloves; salt; nuts; raisins, seedless; gumdrops

Submitted by thebarb2

Celebrate Christmas with this gum drop filled German fruit cake that kids love.

YIELD

32 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

CUPS SUGAR

CUP BUTTER
or shortening*

LARGE EGGS
slightly beaten

1 ½

CUPS APPLESAUCE
unsweetened, unseasoned

TEASPOON VANILLA EXTRACT

CUPS ALL-PURPOSE FLOUR

TEASPOON BAKING SODA

TEASPOON CINNAMON

TEASPOON NUTMEG

TEASPOON CLOVES

TEASPOON SALT

POUND NUTS
fairly coarse *

POUND RAISINS, SEEDLESS
white

POUNDS GUMDROPS
cut evenly in pieces, no black and few green

Directions

Reserve 1 tablespoon butter for frying nut meats.

Cream sugar and butter. Add slightly beaten eggs. Add applesause and vanilla Sift next 6 dry ingredients and reserve 1 cup.

Add dry ingredients (except for the 1 cup) and mix well.

Fry nut meats, heat well but do not brown, stir constantly.

Flour nut meats, chopped gum drops and raisins in the reserved flour mixture. This is best done by placing all ingredients into a strong paper bag and shaking vigorously. Mix with batter.

Line cake pans with waxed paper. Do not fill pans more than ⅔ full.

Bake in SLOW oven (275F) until done. Baking time depends upon size of cake. 8½ X 4 inch load requires about 2 hrs. DO NOT OVERBAKE. Cake should be fairly moist when done.

Remove waxed paper immediately after removing cake from oven after baking.

Immediately rewrap COMPLETELY in fresh waxed paper or cellophane. This will seal in moisture. (Paper in which cake is baked will become set on cake and difficult to remove later when cold).

*This recipe makes approximately one 8½ X 4 inch loaf cake and one 8 inch square cake.

Cake should keep an indefinite length of time.