1 box Spice cake mix
1 1/2 c. unsweetened applesauce

Mix Spice cake mix according to directions on box, replacing liquid with 1 1/2 cups unsweetened applesauce. Save out 1/4 cup dry cake mix to sprinkle over fruit and nuts. (Use to flour them before stirring in batter.) 1 (6 1/2 oz.) pkg. Dromedary pitted dates 1 lb. (2 c.) mixed whole nut meats, chopped

Use: 4 oz. English walnuts 2 oz. walnuts 2 oz. Brazil nuts or Hazel nuts (I couldn't find these above so I filled in pecans and walnuts)

Fold floured fruits and nuts into cake batter. Spoon batter into greased, wax paper lined Angel Cake pan. Bake at 300 degrees for 3 hours. Always place a pan with water on bottom of oven when baking fruit cake. This keeps cake moist. Very important!! Cool 45 minutes at least or longer before removing from pan. Let cool out completely then glaze and decorate with nuts and fruit.

GLAZE:

1/3 c. corn syrup
1/3 c. water

Mix corn syrup and water together in a saucepan and boil 5 minutes. Brush syrup over sides and top of cake. Place nuts and fruit decorations and return cake to 300 degree oven for 10 minutes to set glaze. Cool cake thoroughly and warp in wax paper then foil and store in refrigerator. Bake at least 6 weeks before using. This is great!! I add more spices: 1 1/2 tsp. nutmeg 1 tsp. cloves (ground)