Applesauce Fruitcake Food

APPLESAUCE FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
• In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
• Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
• Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
• Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
• Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

MOIST APPLESAUCE FRUITCAKE

Steps:

• In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

APPLESAUCE FRUITCAKE

Steps:

• Combine all ingredients except fruits and nuts and mix until smooth.
• Stir in fruits and nuts.
• Line the bottom of two large loaf pans or one tube pan with well-greased and floured double-thickness brown paper.
• Bake at 300 degrees for one hour (test for doneness with a toothpick).

APPLESAUCE FRUITCAKE

Steps:

• Sift together flour, baking soda, baking powder, salt and spices.
• Measure out fruit and nuts, dates and raisins in a very large bowl.
• Cream together butter and sugar, add eggs and beat well.
• Alternately add dry ingredients and grape juice to creamed mixture, beating well after each addition.
• Mix into fruit, nuts and applesauce.
• Pour into prepared pans weighing about 2 lb. each.
• Bake at 275F about 2 hours, or until pick comes out clean.

GRACE STRUCK'S APPLESAUCE FRUITCAKE (NORA CAREY)

Steps:

• Heat applesauce over moderate heat. Add butter, a few tablespoons at a time, stirring to melt. Bring it to just a boil, stirring constantly.
• Remove from heat and add sugar, molasses and honey, stirring to dissolve sugar. Let cool in large bowl.
• Sift flour, baking powder, cinnamon, cardamom, nutmeg, ginger and salt. Stir into applesauce. Fold in dried fruit, chopped nuts and ½ cup of brandy.
• Divide batter among 4 buttered and floured 9 x 5" pans and decorate top with walnut halves.
• Bake at 275 F oven for 1 ½ hours, until a skewer inserted in center of loaf comes out clean and hot to the touch. Let cakes cool in the pans. Cool completely on racks.
• Wrap each cake in cheesecloth and brush the left ½ cup of brandy until cloth is soaked. Wrap cakes in foil and store in a cool dry place. They keep for 3 to 4 months. For added flavor brush them with additional brandy every month.