Dark and spicy applesauce-based fruit cake studded with dates, nuts, raisins and cherries baked in gift-sized mini loaves.
60 min.prep time
1 cup chunky-style applesauce
2 teaspoons baking soda
4 cups all-purpose flour
2 cups walnuts or pecans, coarsely chopped
1 1/2 cups (8 ounces) chopped dates
1 cup currants
1 cup raisins
1 cup golden raisins
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 (8-ounce) can crushed pineapple, undrained
1 (10-ounce) jar maraschino cherries, coarsely chopped, reserve liquid
2 cups firmly packed brown sugar
1/2 cup whiskey*
2 tablespoons firmly packed brown sugar
2 tablespoons Water
1 tablespoon light corn syrup
2 teaspoons lemon juice
Heat oven to 325°F. Grease and flour 8 (5 3/4x3-inch) mini loaf pans; set aside.
Combine applesauce and baking soda in small bowl; mix well. Set aside.
Combine flour, walnuts, dates, currants, raisins, cinnamon, nutmeg, salt and cloves in extra large bowl. Add applesauce mixture, pineapple, cherries and reserved cherry liquid; mix well.
Combine butter, brown sugar and eggs in extra large bowl. Beat at medium speed, scraping bowl often, until creamy. Add fruit mixture; continue beating until well mixed.
Spoon batter into prepared pans. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven. Place onto wire cooling racks. Let stand 10 minutes. Remove from pan, if desired. While cakes are still warm, drizzle each cake with 1 tablespoon whiskey. Cool completely.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture is clear and slightly thickened (3 to 5 minutes). Brush glaze over cooled fruitcake. Let stand until glaze is set. Wrap cakes in plastic food wrap, then foil. Store in cool place or refrigerate.
*Substitute 1/2 cup orange or apple juice.