Sal made these over Thanksgiving weekend and tucked them in the freezer.
She says, "It's my own recipe- basically my mom's applesauce cake recipe with extra fruit and nuts. (And that was originally an Imperial Sugar recipe, so you know it's good.) I make it every year, though I'm the only one who really likes it. "
Ah, I know that feeling, as I am the lone fruitcake lover at our house. This looks tailor made for me and I have a feeling I'm going to be perusing the dried fruit options at Central Market.
1/2 C. butter
1 C. sugar
2 C. flour
1/4 t. salt
1 t. baking soda
1 t. cinnamon
1/2 t. cloves
1 C. applesauce
1 C. raisins
1 C. golden raisins
1 C. Sunkist Fruit Bits, or other dried fruit, diced fine
1 C. chopped nuts (pecans, walnuts or almonds)
Cream butter and sugar until light and fluffy. Add egg and beat well.
Sift dry ingredients together and add to butter and egg mixture alternately with applesauce. Fold in fruits and nuts.
Grease gem pans or use paper muffin cups. Fill cups level with top of pan. Bake at 300 for 25 minutes. Do not overbake. Remove from gem tins and cool on rack.
These may be frosted with a simple glaze or royal icing, if desired. Store in airtight container.
Yield: about 3 dozen.