Applesauce Fruit Cake

2+1/3 cups thick, well-drained apple sauce

1 cup shortening

4 eggs, well beaten

1 cup whole wheat flour

4 teaspoons baking soda

1 cup chopped nuts

3 teaspoons cinnamon

1 teaspoon mace

1 teaspoon allspice

1 teaspoon cloves

2 teaspoons nutmeg

2/3 cup molasses

2 cups brown sugar

6 tablespoons lemon juice

4 cups white flour

1+3/4 teaspoons salt

2 pounds seedless raisins

1/4 pound citron, thinly sliced

Cream the sugar and shortening. Add applesauce, which has been sieved to remove all lumps, molasses, eggs and lemon juice.

Sift the white flour, measure, and sift again with the baking soda, salt and spices. Dredge the raisins in the whole wheat flour. Add the white flour mixture to the batter gradually. Beat thoroughly. Add the dredged raisins. Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts and cover with another layer of the batter. Repeat, having the top layer be batter. Bake at 300 degrees for about 2 hours.

There is no pan size given for this recipe, as it is quite old. If you are experienced in fruit cake baking, use your judgment as to the pan size you should use or, check the White Fruit Cake Recipes Baking Chart.

"Searchlight Recipe Book," Capper Publications, Inc., 1952

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