An egg-free Christmas fruitcake recipe which uses unsweetened apple sauce to keep it nice and moist. This recipe makes one ring cake and one loaf so you have one to give away.
I love this very moist fruitcake. I got so many compliments on it! It is very moist! I baked mine in a bunt pan and a bread pan. It took 1 1/2 to bake at 300. I added 1/2 cup whiskey to one of them. Because it is already moist, I was afraid to pour the whiskey over top but I did and people said it was the best fruitcake they have ever eaten!! Next time I will add a little more fruit. It is more "cakey" than "fruity" But I appreciate the recipee....It made me look like such a good baker!! I will make this year after year! - 22 Nov 2007 (Review from Allrecipes USA and Canada)
I had never made fruitcake before, so this was a first, for me. I decided to give this recipe a shot, because of your little blurb about the cake . I followed the recipe exactly, but cut down the fruit+nuts (family's not too big on it), and it turned out perfect! It was moist, not too sweet, and so aromatic! I am surprised this has only one review so far. I'll be making this often & thanks for sharing this family recipe - 19 Sep 2010 (Review from Allrecipes USA and Canada)
This was gloriously moist. I ran out of walnuts and cherries but the recipe was robust to substitutions. One issue: I suspect the apple sauce has compromised some of this fruit cake's legendary longevity , I will be freezing mine to be on the safe side. Personally I will go easier on the cloves when I make this recipe again but it was delicious nonetheless! - 29 Mar 2015 (Review from Allrecipes UK & Ireland)