This fruit cake recipe is made with applesauce and a load of spices. It is absolutely amazing. It is also quite easy to make.
This fruit cake is moist and will last you for a few months in the fridge so you can make it ahead of time. I like soaking it in rum but that is absolutely optional.
You can make some substitutions to this recipe. You can use Maraschino cherries instead of the candied ginger and raisins instead of the dates. You can also make it in different size loaf pans.
This is what you are going to need for this wonderful fruit cake recipe:
Makes three (8×3 inch) loaves
1 cup unsalted butter (225 grams) – softened + more for pans
1 ½ cups (300 grams) sugar
2 large eggs – room temperature
1 tsp. (5 ml) vanilla extract
3 ¼ cups (400 grams) all-purpose flour + more for pans
1 ½ tsp. (7.5 grams) baking soda
1 tsp. (5 grams) baking powder
½ tsp. (3 grams) salt
2 tsp. (5.2 grams) ground cinnamon
1 tsp. (2.6 grams) ground allspice
1 tsp. (2.6 grams) ground cloves
½ tsp. (1.3 grams) ground nutmeg
1 ½ cups (117 grams) chopped walnuts or pecans
1 cup (175 grams) chopped dates or raisins
1 cup (175 grams) fruit cake candied fruits
½ cup (87.5 grams) chopped candied ginger or chopped/drained Maraschino cherries
2 cups (510 grams) unsweetened applesauce
Walnut halves and cinnamon for decoration
Rum – optional
Tube pans – you can use 3 – 8×3 inch (20×8 cm) or 2 – 9×3 inch (23×8 cm) or 1 – 10×4 inch (25×10 cm)
Heat your oven to 325 degrees F (162 C). Generously butter and lightly flour your pan or pans.
Measure out the flour in a bowl and remove ½ cup into another one. Add the baking powder, baking soda, salt, cinnamon, allspice, cloves and nutmeg to the larger amount of flour and mix it well.
Add the chopped fruits and nuts to the bowl with the half-cup and mix until it is all coated well.
Cream the butter with the sugar in a bowl until uniform. Add the eggs and vanilla and mix well. Add the flour and spices and mix.
Fold in the applesauce and the fruits and nuts. Be gentle but mix everything well.
Divide the batter evenly into your prepared pans and place them in the oven until an inserted pin comes out clean. This should be around an hour for the smaller ones and up to 1-½ hours for the large loaf.
Remove the loaves from the oven and allow them to cool on a cooling rack for about 10 minutes. Flip them over to unmold and them carefully turn them right side up. Allow the unmolded loaves to cool down completely on the rack.
If you are using rum – place each loaf upside down on a large piece of plastic wrap and poke a bunch of holes into it with a skewer. Douse the bottom with the holes in rum. Wrap the loaves tightly and refrigerate them bottom side up.
These get better as they age and will last in the fridge for months.
If you are not using rum, wrap the loaves tightly in plastic and refrigerate. Enjoy!