3 c. thick applesauce
1 c. shortening
2 c. sugar
1 lb. dates, pitted and chopped
1 lb. dark or light raisins
1 lb. coarsely chopped nuts
1 lb. candied cherries (quartered)
1 lb. candied pineapple, chopped
1/4 citron, finely chopped (can omit)
4 1/2 c. sifted flour
4 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. ground cloves
2 1/2 tsp. ground cinnamon
1 tsp. salt (can omit if low salt diet)

Boil applesauce, shortening and sugar together 5 minutes, stirring occasionally. Let stand until cool. Line 4 (1 pound) coffee cans with waxed paper (or pans filled 3/4 full).

Mix fruit and nuts together in 3-quart mixing bowl. Stir together flour, soda and spices over fruit and nuts; mix until each piece of fruit is coated. Stir in cooled applesauce mixture.

Turn into lined cans and bake in 250 degree oven about 2 hours or until wooden pick in center comes out clean. When cakes are brown, cover with brown paper. Remove baked cakes from cans; cool on rack.

Store in moisture-proof wrapping in cold place or freeze. Let mellow at least 2 weeks before cutting. Before serving, bring to boil 1/2 cup light corn syrup and 1/4 cup water. Cool to lukewarm. Pour over cold cakes for a shiny glaze. Can decorate with candied fruit and whole nuts. Makes about 4 cakes.