Cherry Applesauce Fruit Cake
I think fruit cake gets a bad rap - it is really quite enjoyable. It was fine by itself. I also enjoyed it topped off with some fruity ice cream.
Grease pan, line with foil, then grease foil - definitely a new technique (or maybe an old out of date technique).
It was certainly easy to get the cake out of the pan and peel the foil off!
This is "Original" applesauce as compared to "Unsweetened" so I would guess by default "Original" is sweetened.
When a recipe calls for shortening in the batter I usually think two things: a) this is an old recipe b) this is gonna be good.
My dates were chopped, not sliced. Some of them were sort of clumpy so I broke them apart as they were going into the bowl.
Still using up a large supply of walnuts (pieces) I got from a combo loco at HEB. I had a partial 2 oz. bag of almonds that said it was 1/2 cup so I assume 2 oz of walnuts would also be 1/2 cup. I used two bags to make 1 cup since I was only making 1/2 the recipe.
I shopped for the ingredients weeks ago. I think I remember googling "glace cherries" since I couldn't find them in the store. I surmised that Marischino was the closest best thing. I think glace is French for glazed. When I spooned out the cherries into a measuring cup some of the juice came along so I just counted that as the glace. After I made the recipe I saw I had written on the back of the recipe card a reference site - so if you want to have more authentic glace cherries try this method.
After I measured them I sliced each cherry into thirds.
I added the cherry juice from the measuring cup into the applesauce pan.
Nuts and fruit mixed well.
Things got very powdery when I mixed in the sifted dry ingredients to the fruit/nut.
I dipped my finger in and was able to lick it and not burn my tongue. It was warm but not hot so I considered that cool since it was only going right back into the oven. The melted Crisco seemed to separate a bit from the applesauce/sugar so I stirred for quite a bit before adding to the nut/fruit/flour mixture.
There's a moment in every recipe that I adjust the serving size when I wonder if I forgot to half one ingredient or did math wrong. I wasn't sure there would be enough liquid for all the dry flour but it worked out easily.
It was a very thick batter. I spread it out with the spatula.
Even though it was only one loaf I baked for the entire 1 hour 40 minutes then checked it with a cake pick. It cooled about 40 minutes before I lifted out of the pan. I flipped it onto the rack and peeled off the foil. The foil was pretty hot to handle when I waded it up to put in the recycle bin.
This recipe appears to be cut from a newspaper. It is glued onto an index card.
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