Grace Strucks Applesauce Fruitcake Nora Carey Recipes

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
• In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
• Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
• Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
• Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
• Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.

Steps:

• In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Heat applesauce over moderate heat. Add butter, a few tablespoons at a time, stirring to melt. Bring it to just a boil, stirring constantly.
• Remove from heat and add sugar, molasses and honey, stirring to dissolve sugar. Let cool in large bowl.
• Sift flour, baking powder, cinnamon, cardamom, nutmeg, ginger and salt. Stir into applesauce. Fold in dried fruit, chopped nuts and ½ cup of brandy.
• Divide batter among 4 buttered and floured 9 x 5" pans and decorate top with walnut halves.
• Bake at 275 F oven for 1 ½ hours, until a skewer inserted in center of loaf comes out clean and hot to the touch. Let cakes cool in the pans. Cool completely on racks.
• Wrap each cake in cheesecloth and brush the left ½ cup of brandy until cloth is soaked. Wrap cakes in foil and store in a cool dry place. They keep for 3 to 4 months. For added flavor brush them with additional brandy every month.

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Steps:

• 1. Preheat oven to 250 degrees. In medium saucepan combine applesauce, shortening and sugar. Boil for 5 minutes, stirring occasionally. Remove from heat and cool.
• 2. Meanwhile, stir together dates, raisins, nuts, cherries and pineapple in a large bowl. Add the cooked mixture to the fruit and nuts. Then add dry ingredients and mix well.
• 3. Prepare pan of your choice (tube pan, loaf pans) by greasing well and line bottom with waxed paper which you then also grease. Fill prepared pan 2/3 full. Bake at 250 for 2 hours or until cake tests done.
• 4. Cool completely. Remove from pan(s) and remove waxed paper. Wrap in foil and store in refrigerator or cool place.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

Steps:

• Combine all ingredients except fruits and nuts and mix until smooth.
• Stir in fruits and nuts.
• Line the bottom of two large loaf pans or one tube pan with well-greased and floured double-thickness brown paper.
• Bake at 300 degrees for one hour (test for doneness with a toothpick).