Chocolate Fleck Fruit Cake
1 package yellow cake mix
1/2 cup applesauce
1 teaspoon salt
1 teaspoon orange extract
2 cups cut-up, pitted dates (about 1 pound)
1/2 pound candied green pineapple, cut in narrow strips
1/2 pound whole, red candied cherries
4 cups coarsely chopped walnuts
4 ounces Bakers German Sweet Chocolate, chopped
3/4 cup sifted flour
Preheat the oven to 275 degrees. Line two, 8-inch by 3-inch loaf pans with triple thicknesses of wax paper and grease well.
Empty the cake mix into a bowl. Add the applesauce, eggs, salt and extract. Beat for 3 minutes until smooth and creamy. Combine the fruits, nuts and chocolate; mix well with the flour. Stir into the batter.
Pour into the prepared pans and bake for about 2 hours and 35 minutes or until a cake tester inserted in the middle of the cakes comes out clean.
Cool the cakes in the pans on wire racks until thoroughly cold. Remove from the pans, leaving the paper attached to the cakes. Wrap the cakes in damp, clean towels and foil and store in the refrigerator for 2 to 4 weeks to mellow and blend the flavors.
"Bakers Chocolate and Coconut Favorites," General Foods Corporation, 1962
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