Old Fashioned Dark Fruit Cake

 

4 c. applesauce

1 ½ c. sugar

1 ½ c. shortening

4 c. flour

4 t. soda

1 t. salt

1 t. cinnamon

1 t. nutmeg

1 pkg. (10 oz.) pitted dates, chopped

1 lb. raisins

1 lb. glazed fruit

1 c. nuts, chopped

 

            Heat applesauce, add sugar and shortening.  Cool.  Sift all ingredients together and add to applesauce mixture.  Dredge raisins, dates, nuts, and glazed fruits with flour and add to batter.  Mix well.  Pour into greased and floured 9x5-inch loaf pans.  Bake at 300 degrees for a little less than 2 hours.  Cool on a rack.  Wrap in a cheesecloth soaked with fruit juice or wine, then wrap in foil.  Store in refrigerator.  Makes 4 loaves.

 

Cocoa Fruit Cake

 

1 ½ c. sugar

2 c. flour

½ c. cocoa

1 t. soda

¾ t. salt

½ t. cinnamon

½ t. nutmeg

1/8 t. cloves

2 eggs, well beaten

1 c. sour cream

¼ c. margarine, melted

1 t. vanilla

2 ½ c. raisins

2 c. mixed glazed fruits

1 c. chopped nuts

 

            Sift dry ingredients together, reserving ½ c. flour to dredge fruit and nuts.  Cream margarine, sour cream, sugar, and vanilla together.  Add to dry ingredients along with beaten eggs.  Mix well.  Add flour-dredged fruits and nuts and mix well.  Bake in greased and lightly floured 10-inch tube pan or Bundt cake pan for 2 hours at 300 degrees.  Cool on a rack then wrap in cheesecloth that has been soaked in fruit juice or wine.  Wrap in aluminum foil and store in refrigerator.  Just before serving, drizzle powdered sugar frosting over the top and decorate with candied fruit and nuts.