Reviewed: Jan. 1, 2012

I always made the fruitcake with the mincemeat and sweetened condensed milk; but this year I decided to try this, because I had a lot of applesauce leftover from something else. It is wonderfully moist with the right balance of spices. This is my new tradition!

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Reviewer:

sgp

Reviewed: Sep. 12, 2009

Excellent, subbed dried apples for dates, moist and light.

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3 users found this review helpful

Reviewer:

snakeseare

Reviewed: Dec. 19, 2006

I have made this recipe twice already, and everyone absolutely loves it!! I like it for the fact that there is not one bit of citron/candied fruit in it. Everything is "natural", and the added applesauce gives the cake an excellent moist texture and taste to it. I'm not a big "cloves" or "allspice" person, so I added a "pinch" more of cinnamon, and it still came out great. I also can't eat walnuts, but added more dates, raisins and cherries to the mix, and you couldn't even notice the nuts weren't in the cake. I plan on making this cake for Christmas, and the best part is that whatever is left (which there usually isn't any) I can wrap in plastic wrap and freeze! This recipe is definitely something worth trying!! I love it!!

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