Applesauce Cheddar Fruitcake Recipes

APPLESAUCE FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
• In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
• Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
• Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
• Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
• Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

APPLESAUCE-CHEDDAR FRUITCAKE RECIPE

Steps:

• Preheat oven to 325°F. Combine flour, baking powder, cinnamon, salt and nutmeg; set aside. Mix pecans, dates and cherries in large bowl. Add 1 cup of the flour mixture and the cheddar cheese; mix well. Set aside.
• Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add remaining flour mixture alternately with the applesauce, beating until well blended after each addition. Gently stir in the Cheddar cheese mixture. Pour into well-greased 12-inch tube pan or fluted tube pan.
• Bake 1 hour 10 min. Cool in pan 10 min; remove from pan to wire rack. Cool completely. Beat cream cheese, milk and extract in medium bowl with electric mixer until well blended. Gradually add powdered sugar, beating until light and fluffy after each addition. Spread over the cake.

APPLESAUCE FRUITCAKE

Steps:

• Combine all ingredients except fruits and nuts and mix until smooth.
• Stir in fruits and nuts.
• Line the bottom of two large loaf pans or one tube pan with well-greased and floured double-thickness brown paper.
• Bake at 300 degrees for one hour (test for doneness with a toothpick).

MOIST APPLESAUCE FRUITCAKE

Steps:

• In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

APPLESAUCE FRUITCAKE

Steps:

• Sift together flour, baking soda, baking powder, salt and spices.
• Measure out fruit and nuts, dates and raisins in a very large bowl.
• Cream together butter and sugar, add eggs and beat well.
• Alternately add dry ingredients and grape juice to creamed mixture, beating well after each addition.
• Mix into fruit, nuts and applesauce.
• Pour into prepared pans weighing about 2 lb. each.
• Bake at 275F about 2 hours, or until pick comes out clean.

CHEDDAR APPLESAUCE MUFFINS

Steps:

• In a large bowl combine baking mix, sugar, and cinnamon.
• In a seperate bowl combine egg, applesauce, milk, oil and cheese.
• Add to dry ingredients.
• Fold in walnuts.
• Grease or spray muffin pan.
• Fill each cup 2/3 full.
• Bake in a 400 degree oven for 15-20 min or until light golden.
• Cool muffins in pan for 10 minutes.
• Run sharp knife around muffin to loosen and remove from pan.