1 c Butter; at room temperature
2 c Sugar
2 Eggs; at room temperature
2 ts Vanilla
2 c Pitted dates; chopped coarse
3 c Applesauce
2 c Walnuts; chopped coarse
2 c Raisins
2 c Mixed candied fruit; chopped
-coarse
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1 tb Baking soda
4 c 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.”
Yields
3 servings
