Catalina Fruitcake

• 1 lb. dark raisins
• 1 lb. light raisins
• 1 lb. pitted dates
• 1 lb. candied fruit mix
• 4 c. flour
• 4 tsp. baking soda
• 2 c. white sugar
• 1 tsp. salt
• drops of brandy
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 2 1/2 c. hot applesauce
• 1 c. butter
• 2 eggs, lightly beaten
• 2 tsp. vanilla
• 1 lb. nutmeats, mixed

1. Dredge raisins, dates and candied fruit in combined dry ingredients.
2. Add applesauce and butter; mix thoroughly.
3. Add eggs, vanilla and nuts.
4. Pour into greased and lined, small oat pans, coffee cans or cake pans.
5. Top with drops of brandy, if you like.
6. After cake cools, wrap in several layers of plastic wrap and let season for 2 months in refrigerator.

dark raisins, light raisins, dates, candied fruit mix, flour, baking soda, white sugar, salt, drops of brandy, cinnamon, allspice, cloves, hot applesauce, butter, eggs, vanilla, nutmeats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914525 (may not work)