Applesauce Fruitcake

• 3 c. applesauce
• 1 c. shortening
• 2 c. sugar
• 1 lb. dates, pitted and chopped
• 1 lb. raisins
• 1 lb. nuts, coarsely chopped
• 1/4 lb. candied cherries
• 1/4 lb. candied pineapple
• 1/4 lb. candied citron
• 4 1/2 c. sifted flour
• 4 tsp. baking soda
• 1 tsp. nutmeg
• 2 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1 tsp. salt

1. Line four 1-pound coffee cans with waxed paper.
2. (May use any pans which will hold 11 cups when filled 3/4 full.
3. Grease well if not lining with paper.)
4. Boil applesauce, shortening and sugar together for 5 minutes, stirring occasionally.
5. Let stand until cool.
6. Sift together the flour, soda and spices over the fruit and nuts, mixing until each piece is coated.
7. Stir in cooled applesauce mixture, then turn into cans.
8. Bake in preheated oven.
9. When browned, cover with brown paper; continue baking until wooden pick comes clean from center.
10. Remove from cans; cool on rack.
11. Store in moisture-proof wrapping in cool place or freeze in covered cans. Allow to mellow 2 weeks before cutting.
12. When ready to serve, bring to a boil 1/2 cup light corn syrup and 1/4 cup water.
13. Cool to lukewarm and pour over cold cake for shiny glaze.
14. Bake at 250u0b0 for 2 hours.

applesauce, shortening, sugar, dates, raisins, nuts, candied cherries, candied pineapple, candied citron, flour, baking soda, nutmeg, cinnamon, cloves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050781 (may not work)