Applesauce Fruit Cake

Boil 5 minutes, stir, cool:
3 c applesauce
1 c shortening
2 c sugar

1 lb dates
1 lb raisins
1 lb nuts
1/4 lb candied cherries
1/4 lb candied pineapple
1/4 lb citron
4-1/2 c sifted flour
4 t soda
1 t nutmeg
2-1/2 t cinnamon
1/2 t cloves
1 t salt

Line 4-1lb coffee cans with waxed paper. Mix fruit and nuts. Sift together flour, soda and spices over fruit, mixing until each piece of fruit is coated. Stir in cooled applesauce mixture. Turn into cans. Bake at 250° for 2 hours. When cakes are brown as desired, cover with brown paper. Remove cakes from pans. Store in moisture proof wrapping in a cool place or freeze.

Glaze for Fruit Cake

1 c sugar
1/2 c corn syrup
1/2 c water

Boil to soft ball (230°). Cool slightly. Spread on cakes. While moist arrange garnish of candied fruits and nuts. Makes enough glaze for 3 fruit cakes.