Catalina Fruitcake - cooking recipe

Ingredients

1 lb. dark raisins
1 lb. light raisins
1 lb. pitted dates
1 lb. candied fruit mix
4 c. flour
4 tsp. baking soda
2 c. white sugar
1 tsp. salt
drops of brandy
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 1/2 c. hot applesauce
1 c. butter
2 eggs, lightly beaten
2 tsp. vanilla
1 lb. nutmeats, mixed

Preparation

Dredge raisins, dates and candied fruit in combined dry ingredients.
Add applesauce and butter; mix thoroughly.
Add eggs, vanilla and nuts.
Pour into greased and lined, small oat pans, coffee cans or cake pans.
Top with drops of brandy, if you like.
After cake cools, wrap in several layers of plastic wrap and let season for 2 months in refrigerator.