Catalina Fruitcake

Name: Catalina Fruitcake
Ingredients: 1 lb. dark raisins; 1 lb. light raisins; 1 lb. pitted dates; 1 lb. candied fruit mix; 4 c. flour; 4 tsp. baking soda; 2 c. white sugar; 1 tsp. salt; drops of brandy; 1 tsp. cinnamon; 1/2 tsp. allspice; 1/2 tsp. cloves; 2 1/2 c. hot applesauce; 1 c. butter; 2 eggs, lightly beaten; 2 tsp. vanilla; 1 lb. nutmeats, mixed

17 ingredients

6 steps

Ingredients

1 lb. dark raisins
1 lb. light raisins
1 lb. pitted dates
1 lb. candied fruit mix
4 c. flour
4 tsp. baking soda
2 c. white sugar
1 tsp. salt
drops of brandy
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 1/2 c. hot applesauce
1 c. butter
2 eggs, lightly beaten
2 tsp. vanilla
1 lb. nutmeats, mixed

Directions

1

Dredge raisins, dates and candied fruit in combined dry ingredients.
2

Add applesauce and butter; mix thoroughly.
3

Add eggs, vanilla and nuts.
4

Pour into greased and lined, small oat pans, coffee cans or cake pans.
5

Top with drops of brandy, if you like.
6

After cake cools, wrap in several layers of plastic wrap and let season for 2 months in refrigerator.