By Dorothea Malloy
This recipe is based on my mother’s fruitcake, which in turn
was based on her mother’s applesauce cake.
I added some whole wheat flour and replaced the candied fruit with dried
fruit.
1 cup butter, softened
2 cups sugar
2 cups unsweetened applesauce
2 cups whole wheat flour
2 cups unbleached white flour
1 tsp salt
½ tsp nutmeg
½ tsp ginger
½ tsp allspice
½ tsp cinnamon
1 tsp vanilla
1 cup raisins
½ cup dried apricots, chopped
½ cup dates, chopped
½ cup dried cranberries
½ cup dried cherries, blueberries, or other dried fruit
2 cups pecans, roughly chopped
Bourbon, rum, or brandy
Aluminum foil, plastic wrap, and cheesecloth for wrapping
cakes
1. .Place the dried raisins and other fruits in a
bowl and cover with water. Let soak for
an hour or two. Drain.
2.
Cream butter and sugar. Add applesauce and mix well.
3.
Stir together flour, salt, salt and spices. Add gradually to applesauce mixture while
mixing.
4.
Mix in dissolved baking soda and vanilla. Add fruit and pecans and mix well.
5.
Pour batter into three greased or non-stick 8.5
inch loaf pans. Bake at 325 degrees for
1 hour, until a knife inserted in the center comes out clean.
6.
Cool in the pans on a wire rack until cakes
shrink a little away from the sides.
Remove from the pans and leave on the rack until completely cool.
7.
Tear off a sheet of aluminum foil large enough
to cover one cake. Cut a piece of
cheesecloth large enough to wrap around the cake. Place the cheesecloth on a plate and saturate
it with the liquor. Wrap the cheesecloth
around the cake. Cover the cake in
plastic wrap, and then in aluminum foil, sealing the edges. Repeat with the other two cakes.
8.
Store cakes in a cool place or in the
refrigerator for four to six weeks. Once
a week, unwrap the cakes and add more liquor.
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