Cathy's Applesauce Fruit Cake

Cathy's Applesauce Fruit Cake

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Tiffany Deem 1

"This is a great, yet simple recipe that does not use alcohol. I grew up with my mom, Cathy, making this around Christmas time almost every year and it is oh, so good! I make it, as well now and I wanted to share it. Something like this just shouldn't be kept a secret. It is a very good, moist fruit cake. Enjoy!"
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Serving size has been adjusted!

Original recipe yields 40 servings



  • Prep

  • Cook

  1. Preheat Oven to 300 degrees.
  2. Coat your pan/pans with crisco and flour OR spray generously with cooking spray.
  3. Combine the sugar, applesauce, shortening, butter and salt in a large pot and heat until boiling for a few minutes, stirring continuously. Remove from heat and let cool. (Put this in the fridge if you'd like to speed up cool time)
  4. Meanwhile, combine flour, baking soda, cinnamon, nutmeg and allspice in a large bowl and whisk together.
  5. Add cooled applesauce mixture to your dry mixture and mix with a large spoon.
  6. Add your raisins, dates, walnuts, fruit and peel mix and candied cherries. Coat these with your batter. Your batter will be VERY THICK.
  7. Pour into your pans, filling about 3/4 of the way full.
  8. Put your mini loaves on a cookies sheet and back on the middle rack at 300 degrees for 44-55 minutes.
  9. Insert a fork or toothpick in the middle of your cake - once it comes out clean, it's done. Do not over cook!
  10. Let cool, cover tightly and store in the refrigerator.



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