Aunt Ann'S Applesauce Fruit Cake
A moist, flavorful fruit cake packed with applesauce, raisins, dates, nuts, and warm spices, perfect for holiday gatherings or special occasions.
Ingredients
Instructions
- Mix together applesauce, cinnamon, nutmeg, and baking soda in a bowl.
- Cream together sugar, butter, and oleo until smooth.
- Add the egg to the creamed mixture and blend well.
- Combine the applesauce mixture with the creamed mixture.
- In a separate bowl, blend the remaining ingredients including raisins, dates, walnuts, and mixed fruit.
- Add the dry ingredients to the wet ingredients and mix thoroughly.
- Pour batter into tube pans.
- Bake at 300°F (150°C) for 30 minutes, then reduce temperature to 275°F (135°C) and bake for an additional 1.5 hours.
Tips & Substitutions
For a moist cake, ensure your applesauce is fresh and not overly sweet. You can substitute half of the white sugar with brown sugar for a deeper flavor. If you prefer a nut-free version, simply omit the walnuts and replace them with additional mixed fruit or more raisins. For a spicier cake, consider adding a teaspoon of ginger.
Serving Suggestions
This fruit cake is delightful served warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve alongside Anita'S Pie Crust filled with seasonal fruit for dessert.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ann'S Applesauce Fruit Cake contains roughly 917 calories, with 6g protein, 136g carbohydrates, and 42g fat. It is a good source of dietary fiber (14% of the Daily Value), protein (13% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 944mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this cake?
Absolutely! This recipe is versatile. You can substitute the mixed fruit with dried cranberries, apricots, or even cherries for a unique twist. Just ensure that the total amount of dried fruit remains similar to maintain the moisture level in the cake.
How can I make this recipe vegan?
To make this fruit cake vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based butter and consider using unsweetened applesauce to replace some of the sugar. This will help keep the cake moist and delicious.
Is it possible to freeze this fruit cake?
Yes, this fruit cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).