Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour, sifted |
| 1 cup | Oatmeal |
| 2 teaspoons | Baking soda |
| ¼ teaspoon | Salt |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Cloves, ground |
| 2 cups | Nuts; chopped |
| ¼ teaspoon | Nutmeg, ground |
| 2 cups | Raisins; chopped |
| 1 cup | Dates; chopped |
| ½ cup | Shortening |
| ¾ cup | Sugar, brown |
| 2 \N | Egg; well beaten |
| 2 cups | Applesauce, thick |
Mix the flour, oatmeal, soda, salt and spices; mix about half a cup with the nuts and fruits. Cream the shortening until soft and smooth; gradually add the sugar, creaming until fluffy, then beat in the eggs. Add the flour mixture alternately with the applesauce, beating well after each addition; beat in the fruit-nut mixture. Turn into a greased loaf pans and bake in moderately slow oven (325 F.) about 1 hour.
Nuts and dates may be omitted, if desired. Yield: 2 small loaves, 6 x 3 inches, or 1 large loaf, 11 x 3 x 3 inches. This cake will keep moist for several days if stored in a closely covered cake box.