1 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 tsp. salt
2 c. applesauce, plus 2 tsp. baking soda
1 c. crushed pineapple
1/4 lb. dates
1/2 lb. white raisins
1 1/2 lbs. fruit mix
1/2 lb. nuts
1/2 lb. cherries

Generously grease three loaf pans, line with wax paper and grease again. You may use one tube pan and one loaf pan. Cream together butter and sugars, add eggs and beat well. Sift together flour, salt and spices, (saving a cup of flour to toss with fruit). Add to creamed mixture alternately with applesauce and pineapple. Add floured fruit and nuts and pour evenly into the prepared pans. Bake 2 1/2 to 3 hours for loaf pans and 3 1/2 to 4 hours for tube pan. Place cakes in shallow pan of water while baking to keep moist. Keep about an inch of water in pan at all times. Remove from oven, cool to lukewarm and glaze.

GLAZE:

Bring 1/2 cup Karo syrup (light) and 4 tablespoons of water to a rolling boil. Remove from heat cool to lukewarm. Pour over warm or cooled cake. does not have to age, it is delicious right away.

Mix soda and applesauce before mixing cake.