1 cup (2 sticks) butter or shortening
2 cups sugar
2 eggs
1 quart applesauce
4 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
6 tsp. baking soda
1 cup nuts, chopped
1 cup raisins, chopped
1 cup Craisins, chopped (dried cranberries)
1 cup dates, chopped
1 cup mixed candied fruit
2-3 tbsp. dark rum or brandy (optional)

Preheat oven to 300°F. Prepare a large Bundt or tube pan by spraying with non-stick cooking spray (or coat with shortening). Dust lightly with flour; shake out excess.

Beat butter or shortening and sugar together until light and fluffy. Stir in beaten eggs.

Dissolve baking soda in applesauce; stir well.

Sift together dry ingredients and add alternately with applesauce to beaten mixture.

Add nuts, raisins, Craisins, dates and mixed fruit. Stir in 2 tablespoons of dark rum, brandy, or Calvados, if desired.

Bake at 300°F for 50 to 90 minutes (depending on your oven) or until a wooden pick inserted in center of cake comes out (almost) clean. Remove from oven; let sit in pan for 5 minutes, then run a butter knife along edges of pan to free the cake before inverting onto wire rack to cool.

Drizzle with Confectioners Icing, if desired.

Submitted by: Belle