LOCATION: Recipes >> Cake Recipes >> Fruit 30
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Fruit 30
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White Fruitcake
1 lb. dried pineapple
3/4 lb dried apricots
1/2 lb dried peaches
1 3/4 c. flour
1 c. sugar
1/2 tsp baking powder
1 c applesauce
4 eggs
1 tbsp vanilla
1 tbsp lemon extract
Cut fruit into 1/2 inch dice and combine in large bowl. Add 1/4 c
flour, tossing to coat fruit. In separate bowl, sift together
remaining 1 1/2 c flour, sugar & baking powder. In a small bowl
combine applesauce, egg, vanilla & lemon extract. Stir into dried
fruit. Add flour, stirring until blended. Spoon into lightly buttered
Bundt pan. Bake at 250 degrees for three hours. Let cake cool in
pan. Remove, wrap in cheesecloth that has been soaked with Tuaca
(Italian vanilla liqueur), then in aluminum foil. Store in a cool,
dark place for a month or longer, resoaking the cheesecloth as
needed.
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