3 c. unsifted all-purpose flour
1 tbsp. baking soda
1 tbsp. ground cinnamon
1/2 tsp. salt
3 lg. eggs
1 1/2 c. light brown sugar
3/4 c. butter, softened
3 c. warm applesauce
2 c. chopped dates
1 1/2 c. toasted hazelnuts, skinned
1 c. candied cherries
1/2 c. apple brandy

Make several days or up to a week before serving. Preheat oven to 350 degrees. Grease and flour 2 (9 inch) oval cake pans. In bowl with electric mixer mix flour, baking soda, cinnamon and salt. Add eggs, sugar, butter and 1 1/2 cups applesauce. Beat 2 minutes.

Add remaining applesauce; beat 1 minute. Fold in fruits and nuts. Pour into pans. Bake 55 minutes or until done. Cool in pan 15 minutes. Invert onto rack; cool completely. Brush with brandy. Wrap well. Refrigerate.

FROSTING:

6 oz. white chocolate, melted
8 oz. cream cheese, softened
1/2 c. butter
1 tsp. vanilla extract
3 c. confectioners sugar

In bowl with portable mixer, beat all ingredients except sugar until fluffy. Beat in sugar. Place bowl in ice water. Beat frosting until firm. On platter, place one cake layer. Cover top with some frosting. Top with remaining cake layer. Cover cake with frosting. Decorate as you wish.