Applesauce Fruitcake

Applesauce Fruitcake Recipe

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Patti Knepp


I know a lot of people do not like fruit cake but this one is different. It was published approximately 20+ years ago in our local newspaper's Holiday Recipe Section that had recipes submitted from people from throughout our ares. My husband tried it and it is a keeper. I think the difference is it does not contain the usual "candied" fruit. Plus since it is basically an applesauce cake with fruit it is so very moist.

★★★★★ 1 vote
45 Min
2 Hr


2 c
applesauce, unsweetened
1 c
2 c
1 lb
pitted dates, chopped
1 lb
1 lb
nuts, chopped
1 jar(s)
maraschino cherries, drained and chopped
1 can(s)
crushed or chunk pineapple, drained
4 1/2 c
all purpose flour
4 tsp
baking soda
1 tsp
2 1/2 tsp
1 1/2 tsp
ground cloves
1 tsp


1Preheat oven to 250 degrees.

In medium saucepan combine applesauce, shortening and sugar. Boil for 5 minutes, stirring occasionally. Remove from heat and cool.
2Meanwhile, stir together dates, raisins, nuts, cherries and pineapple in a large bowl. Add the cooked mixture to the fruit and nuts. Then add dry ingredients and mix well.
3Prepare pan of your choice (tube pan, loaf pans) by greasing well and line bottom with waxed paper which you then also grease. Fill prepared pan 2/3 full.

Bake at 250 for 2 hours or until cake tests done.
4Cool completely. Remove from pan(s) and remove waxed paper. Wrap in foil and store in refrigerator or cool place.

About Applesauce Fruitcake

Course/Dish: Cakes