Grace Stuck's Applesauce Fruitcake

By mhatkinson

Ingredients

• 3 cups unsweetened applesauce, preferably homemade
• 2 sticks (8 ounces) unsalted butter, cut into chunks
• 1 1/4 cups sugar
• 1/2 cup dark molasses
• 1/3 cup honey
• 1 box (15 ounces) golden raisins
• 1 box (15 ounces) dark raisins
• 1 cup dried currants
• 1 cup dried tart cherries, *coarsely chopped, or substitute more currants
• 1 cup dried apricots, coarsely chopped
• 2 cups walnuts, coarsely chopped (about 1/2 pound)
• 2 cups pecans, coarsely chopped (about 1/2 pound)
• 4 1/2 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• Walnut and pecan halves, for garnish
• 1/2 cup brandy
• Available in specialty food shops

Preparation

Step 1

1. In a medium nonreactive saucepan, heat the applesauce over moderate heat. Add the butter, a few pieces at a time, and stir until the butter is melted and the applesauce is hot and bubbling, 4 to 5 minutes. Add the sugar, molasses and honey and cook, stirring, until the sugar dissolves, about 1 minutes longer. Let the applesauce cool to room temperature.

2. Preheat the oven to 275 degrees. Butter and flour ten 5-by-3-by-2-inch loaf pan (available in disposable foil). In a large bowl, combine the golden and dark raisins, the currants, cherries, apricots, walnuts and pecans with the applesauce.

3. In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice, salt and cloves. Fold into the applesauce-fruit mixture until just blended. Quickly divide the batter among the pans and smooth the tops with a rubber spatula dipped in water. Press walnut and pecan halves into the tops to decorate.

4. Bake the fruitcakes for 60 to 65 minutes, or until a knife inserted in the center comes out clean. Let the cakes cool in the pans for 1 hour. Unmold them onto a rack and let cool to room temperature. Brush the brandy all over the fruitcakes. Wrap tightly first in plastic wrap, then in aluminum foil. Store in a cool, dry place for at least 1 week and up to 2 months before serving.