Catalina Fruitcake
Catalina Fruitcake is an impressive dinner. Made with 1 lb. dark raisins, 1 lb. light raisins, 1 lb. pitted dates, 1 lb. candied fruit mix and 4 c. flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
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.
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