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  Applesauce Fruitcake
Margaret Ramp, Fairchild

1-1/2 cups white sugar
1 cup butter or margarine
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
2-1/4 cup sifted all-purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 cup quick or old-fashioned oats
2 eggs, beaten
2 cups applesauce
1 cup seedless raisins
1 cup dates, chopped
1/2 cup candied cherries, chopped
1/2 cup walnuts, chopped

Cream sugar, butter/margarine, and spices until light and fluffy. In a separate bowl, sift together flour, baking soda, and salt (reserve one cup flour mixture). Stir oats and flour mixture into the creamed mixture, alternate adding eggs and applesauce to mixture. Toss fruits and nuts with the reserved cup of flour mixture until well-coated. Blend in fruit mixture into batter. Pour into a greased 10-inch tube pan. Bake in preheated slow oven (325 degrees) for about 1-1/2 hours. Cool in pan on wire rack. Remove from pan. Wrap in foil and store one or two days before slicing.

 


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