Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; at room temperature |
| 2 cups | Sugar |
| 2 \N | Eggs; at room temperature |
| 2 teaspoons | Vanilla |
| 2 cups | Pitted dates; chopped coarse |
| 3 cups | Applesauce |
| 2 cups | Walnuts; chopped coarse |
| 2 cups | Raisins |
| 2 cups | Mixed candied fruit; chopped coarse |
| ½ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground cloves |
| 1 tablespoon | Baking soda |
| 4 cups | All-purpose flour |
Cream the butter and sugar together. Beat in the eggs one at a time along with the vanilla. Add the remaining ingredients and blend until all is incorporated. Divide the batter among 3 greased loaf pans approximately 8- by 4- by 3-inches each. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Remove to a cooling rack. When cool enough to handle remove the loaves from the pans and cool completely on the rack. Wrap in plastic and keep in the refrigerator. This recipe makes three 2-pound loaves.
Comments: This is my mother's recipe and is much better than those dark, heavy fruitcakes you're probably used to. Incidentally, all her grandchildren have always called my mother "Gram." Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-16-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-15-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.