Norwegian fruit cake with lots of applesauce

APPLESAUCE FRUIT CAKE

---

3 c. thick applesauce

1 c. shortening

2 c. sugar

1 lb. dates, pitted and

chopped (I leave whole)

1 lb. light or dark raisins (I

use a mixture)

1 lb. coarsely chopped nuts

1/4 lb. candied cherries,

whole

1/4 lb. candied pineapple,

whole

1/4 lb. mixed candied fruit

4 1/2 c. sifted flour

4 tsp. baking soda

1 tsp. nutmeg

2 1/2 tsp. cinnamon

1/2 tsp. cloves

1 tsp. salt

Boil applesauce, shortening and sugar together 5 minutes, stirring occasionally. Let stand until cool. Line four (1 pound) coffee cans with waxed paper. (Or use any desired pans which together will hold 11 cups when filled 3/4 full).

Molds which can't be lined with wax paper should be well greased and floured. Mix fruit and nuts together in a 3 quart mixing bowl. Sift together flour, soda and spices over fruit and nuts, mixing until each piece of fruit is coated. Stir in cooled applesauce mixture. Turn into greased or lined pans.
Bake in a very slow oven (250 degrees) about 2 hours or until wooden pick inserted in center of cake comes out clean. When cakes are as brown as desired, cover with brown paper. Remove baked
cakes from cans; cool on racks. Store in moisture proof wrapping in a cold place. (I brush with apple juice, brandy or wine before wrapping and store in refrigerator for up to 2 weeks before glazing.)

Glaze: Bring to boil 1/2 cup light corn syrup and 1/4 cup water. Cool to lukewarm; brush over cakes. Decorate immediately with candied fruit and whole nuts. Brush with glaze again. Wrap in plastic wrap. Give as Christmas gifts.

Makes 4 cakes. Be sure to keep some for the family!

CHRISTMAS FRUIT CAKE

Read more about it at www.cooks.com/rec/view/0,1822,156177-246201,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 lb. each candied citron, pineapple & cherries
1 (15 oz.) box golden raisins
2 lbs. pitted dates
2 lbs. pecans or walnuts
1 orange, grated rind & juice
1 lemon, grated rind & juice
1 pt. peach or apricot brandy

SYRUP:

1/2 c. sugar
1/2 c. water
1 tbsp. white corn syrup

BATTER:

4 c. sifted flour
1 tsp. baking soda
1 1/2 tsp. salt
3/4 lb. butter
6 eggs
1 c. buttermilk

GLAZE:

1/2 c. light corn syrup
1/4 c. water

MAKE SYRUP: With sugar and water, bring to boil, simmer 5 minutes. Add white corn syrup and cool. Use syrup, orange and lemon juice and rind and brandy to soak fruit for at least 2 days, at room temperature.
MIX BATTER: Mix ingredients until smooth. Mix with fruit mixture. Bake at 250 degrees on lower rack of oven, on a cookie sheet with 1/4" of water on it for 2 to 3 hours. Loaf pans cook for 2 hours, small loaf pans for 1 1/2 hours. Test with a toothpick. Dough is not sticky.

GLAZE: Combine 1/2 cup light corn syrup with 1/4 cup water. Bring to a rolling boil, remove from heat. Cool to lukewarm and pour over cold cakes before storing.