Imagine a fruitcake so moist, so delightful, that it completely shatters every boring fruitcake stereotype you've ever known! This isn't just any ordinary holiday dessert - this is a family recipe passed down through generations, featuring a magical blend of applesauce that makes every slice incredibly light, tender, and bursting with flavor. Whether you're a fruitcake skeptic or a true dessert enthusiast, this recipe will transform your perception and have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups applesauce
- 1 cup sugar
- 2 cups mixed dried fruits
- 1 cup chopped nuts
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 4 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan thoroughly to prevent sticking.
- In a large mixing bowl, combine the applesauce and sugar. Mix well until the sugar is completely dissolved and the mixture is smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and nutmeg. This ensures even distribution of the dry ingredients.
- Add the eggs to the applesauce mixture one at a time, beating well after each addition to create a smooth, integrated batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Carefully fold in the mixed dried fruits and chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully turn the cake out onto a wire cooling rack and allow it to cool completely before slicing.
- Optional: Once cooled, you can dust the cake with powdered sugar or drizzle with a light glaze if desired.
- Store the fruitcake in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature eggs for better batter integration and smoother mixing.
- Choose high-quality, fresh dried fruits for maximum flavor complexity.
- Don't overmix the batter - gentle folding preserves the cake's delicate texture.
- Check your cake's doneness early - ovens can vary, so start testing around 50 minutes.
- For extra moisture, consider soaking dried fruits in warm orange juice or rum before adding.
- Allow the cake to cool completely before slicing to maintain its structural integrity.
- For a festive touch, experiment with different nut combinations like pecans and almonds.
- Store in an airtight container to maintain freshness and prevent drying out.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 75mg
